About Chef

Chef Will grew up in St. Louis MO, and has been inspired to be a chef since he was a boy. Chef Will began his formative training at Boston University School Culinary Program, Hospitality Administration. And a graduate of Culinary Institute of America, with honors, awarded top 10 Student Chefs by Food & Wine Magazine. He then moved to San Francisco to own two award winning restaurants before the age of 30. He was named one of the top 10 Most Undiscovered Chefs of Northern California in San Francisco Examiner Magazine.  Twenty-six years ago, he moved across the country for a more connected way of life in Barnard, VT to be part of a small-town community, where he incorporated his passion for freshly prepared cuisine and local foraged and grown food. In 2015 Barnard Inn was voted Best Vermont Restaurant by msn.com. 

Today, and every day since Chef Will took over the renown Barnard Inn, his culinary ideology has not faltered. Put simply, Chef Will’s focus is on simplicity, great ingredients, comfort and approachability. “Food should taste good and ingredients respected and raised with care. Ingredients always tastes better the fresher they are, and many components in our cuisine are produced by local farms. The flavors must be distinct and dishes approachable and satisfying. Earthy, seasonal and local flavors are always in rotation, and I’m drawn to hardy, gratifying cuisine that celebrates nostalgic flavor components; reminiscent of soul warming family gatherings. I have been gluten free for fifteen years and am happy to offer gluten free options or alternatives at every meal.”