William is a highly skilled culinary professional with a rich background in fine dining. Trained at FERRANDI Paris, he has worked in some of the most prestigious kitchens, including Palace Hôtel Plaza Athénée and The Westin Paris Vendôme, alongside world-renowned chefs. His journey started with an apprenticeship at La Ferme de Voisins, where he gained hands-on experience as a chef de partie. Most recently, he completed a bachelor internship at Maude, a Michelin-starred restaurant in Beverly Hills
Passionate about food, wine pairings, and culinary innovation, William continues to refine his craft as he takes on this incredible opportunity with Chef Claude Le Tohic at ONE65 San Francisco.
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