After attending Le Cordon Bleu in Paris in the 90s, Will took the time to travel the world and stage in some of the most interesting kitchens of the culinary history, from El Bulli to Gerard Mulot, Cibreo and Tetsuya. He went back to New York in 2001 to controversially lead Papillon, Morimoto and Cru, gaining a James Beard Foundation award nomination for Best Pastry Chef in America, a Starchef’ “Rising Star” Award, and a place amongst the 10 Best Pastry Chefs in America according to the Pastry Art and Design Awards.?
Beyond the awards, Will had gained the interest of the industry and had been identified in Lisa Abend’s book?The Sorcerer’s Apprentices?as one of the finest chefs in the world to pass through the El Bulli kitchen. He was also listed in Ferran Adria’s book,?Food for Art, Art for Food, as one of the most important chefs in the 20th century.