Chef de Cuisine
Born in Virginia Beach, a place of lack-luster cuisine and old world wealth, Chef William never felt quite at home. The town was too slow for the fast paced mind of a growing boy and soon to be that of the Chef he would become. At the age of 8, William had the experience that would send him down a path he would never look back on. It was after eating escargot with his father in Aspen that he knew that this was the world for him. Chef William graduated from the prestigious Culinary Institute of America in Hyde Park, New York in 2011.
Since the age of 18, William has floated through the culinary world starting in Virginia and leading him to Manhattan, where he began to hone his culinary prowess and formed his ideals and his mindset towards cuisine. Along the way, William worked tirelessly for some of the biggest names in the world when it comes to food. Everyone from Chef Daniel Boulud, father of French Cuisine in Manhattan, to Giancarlo Perbellini, the Italian President for the Bocuse D’ Or. Also, coming from the kitchens of Chefs John Fraser, Alain Jacqumin, and Michael Toscano. Through these mentors, he developed the background for his food as well as the culture he would create.