Atlanta, GA


In 2006, Will moved to Charleston to attend the Art Institute where he received a B.S. in Culinary Arts Management. Upon graduation in 2010, after working for REV Group for almost 3 years, Will was promoted to Executive Chef of Monza and Closed For Business. Will's passion for Italian food, his commitment to Farm to Table practices and his outstanding reputation in the Charleston food and beverage community helped make him a natural fit to lead the kitchen at the Obstinate Daughter. Having spent 6 months with Executive Chef Jacques Larson at Wild Olive prior to opening of The Obstinate Daughter.