William graduated from The Culinary Institute of America in Hyde Park NY in 1997, specializing in French cookery, and was chosen by his (next) employer to attend Executive Chef and Wine Training in St. Helena, CA.
William spent 17 years on the savory line, before making the switch to bread and pastry in 2008, when he accepted a Pastry Chef and Head Baker position. He and his staff of ten employees produced breads and pastry for two high volume fine dining Italian restaurants.
William has 26 years of kitchen experience, with 17 years in fine dining leadership and management roles. His love of cooking and excellent service are evidenced by the creative approach and enthusiasm he brings to every kitchen and table.