William is originally from Park City, Utah but grew up in Irvington, New York. His first foray into fine dining was at the age of nineteen when he landed a busser position at Restaurant Daniel. Fully convinced of his love of restaurants, he moved to Paris the following year to study Wine at Le Cordon Bleu & work in the legendary cellars of Restaurant Lasserre. After returning to New York, he found a new home at Blue Hill at Stone Barns, where he worked his way up from Head Sommelier and Beverage Director at the young age of 25. Just before joining the team at Gramercy Tavern, William was the General Manager at North Fork Table & Inn.