Will started working in kitchens from a young age during summer holidays as a school boy. This early exposure to a fast paced and exciting environment stuck with him throughout his early years.
After travelling and pursuing a different career through his early twenties, and under the influence of his father, a very talented cook and baker, Will returned to the kitchen as a Chef de Partie in a gastro pub in north wales. This re-kindled love of food led Will to London where he studied Classic French Patisserie at Le Cordon Bleu and started working as a pastry chef at Bibendum, where he met Tam Storrar.
Will spent the next three years working his way around the sections and up to Oyster bar Sous Chef. After a brief spell as a private chef, the professional kitchen was calling so Will jumped at the opportunity to work with Tam again as his No 2 at Blanchette.