William, Head Chef and Manager of Operations (Alabama), graduated from high school in Tucson, AZ, and began his culinary career at Hacienda del Sol, a luxury resort in the foothills. Shortly after, he gained valuable experience as a front-of-house manager at a local grill in Tucson, where he developed a strong foundation in kitchen and restaurant management. His passion for cooking led him to travel and work in various states, including South Dakota, Colorado, and Utah (his personal favorite!) Upon returning to Arizona, he worked in fine dining at the Desert Museum before moving on to Tohono Chul Park, a renowned nature preserve and cultural museum recognized as one of the “World’s Ten Best Botanical Gardens” by Travel + Leisure Magazine. 

A few years ago, Will went to Alabama, where he now oversees kitchen operations at the University of Tuscaloosa. His dedication to menu creation and his passion for bringing people joy through exceptional food continue to drive his work. Outside of the kitchen, you’ll find Will enjoying camping, fishing, and embracing the great outdoors with his dog, Bama.