Will spent nearly 15 years of his career in restaurants, working in all positions front of the house, culminating with his last two positions being directly involved with 3 Michelin starred chefs. He was honored with Wine & Spirits Magazine Best New Sommelier (2013) is an educator for New Zealand Winegrowers, has a passion for the wines of Santa Barbara, Australia and New Zealand wines, and enjoys agave spirits when not drinking Chablis.
Currently, Will works with an AI based wine, spirts and food recommendation and discovery platform called Preferabli. He is an avid triathlete, has competed in Ironman races, and spends his free time with his family in Las Vegas. An ideal relationship for mentoring would be one where everyone agrees there is a huge amount of self exploration and self determination needed to succeed, and the coaching comes from a deep desire to get to the next level. There is no hand holding along the way. Just the results of achieving the most difficult tasks as the reward.
Where are you working currently and how has being a MS supported you in your current role?
You know how when you order a cocktail in a restaurant, stadium or other high volume space, and truly never know if it will take 1 minute or 10? I help operators create consistency at their bar using a dispense technology called Smart Bar. We dispense recipe-perfect cocktails, which speed up service, keep costs down, and allow the service team to focus more on what matters….hospitality. Working in fine dining, I understand that operations are a dance, and every part needs to be dancing to the right beat. My experience helps me diagnose the problems that slow down bars and keep the dance moving.
Where were you working when you passed?
I was working for Twist by Pierre Gagnaire (3 Michelin) in Las Vegas, on the floor nightly as a sommelier.
What made you want to become an MS?
I like to do things which are hard, out of the ordinary and test my ability to plan long term and execute. From the very first Intro course, where Tim Gaiser asked those sitting in the room if they would one day be an MS, I had a singular goal. Pass this diploma exam.
What advice do you give those who are pursuing certification?
You have to have a strong self understanding and realize that, while there are support systems along the way, this is truly self guided learning. You, and you alone, are going to be responsible for studying, pushing others, traveling, saying no to social engagements, taking new job opportunities, making relationships and passing each part. You have the power to do this, and if you believe it, and have the right sense of humility to ask for help, and pride to know you can do it, you will succeed.
What is your desert island wine, or what wines/beverages are you currently excited about?
I love Chablis, particularly those with some amount of oak used on them. Ideally an unending amount of Raveneau 2002 Les Clos that always tasted as great as it is today would be the perfect wine for me. Plus, if I am on a deserted island, I will be eating lots of fish, crab and seafood, so its the perfect pairing.
