A love of food, a passion for cooking and a strong work ethic has kept William busy in the kitchen for over 25 years. At 13 years old William started washing dishes in a busy New England seafood restaurant and helping out at his neighbor’s local bakery in his home town of Hingham, Massachusetts. After studying Hotel and Restaurant Administration at UMASS Amherst, William came west to finish his studies at Chico State and worked through numerous restaurants in Chico before moving to the Monterey Peninsula in 1995.
William has held positions at Monterey Plaza Hotel, Carmel Valley Ranch, Deleware North Companies and is currently the Executive Chef at Corral de Tierra Country Club. He credits working closely with Roland Henin, CMC, for inspiring him to travel to France where he worked in Paris at three-Michelin star Restaurant Taillevent and its sister bistro La Angle de Faubourg. While in France William’s passion for fresh local ingredients and exacting technique were fed by long hours in the kitchen, local outdoor markets and dining around Paris with his wife and friends.
A lifelong skateboarder and avid surfer, William found the high energy and intensity level of a busy kitchen combined with the natural beauty and bounty of the Monterey area fit him just perfectly. His style of cooking relies on the freshest local produce, seasonal fish and straight forward cooking.