William split his childhood between Park City, Utah and nearby Irvington, New York. Although wine was rarely on his dinner table growing up, it didn't take long for him to become fascinated with it after beginning to work in restaurants during his first summer home from college. His first big break came when he landed a bus boy position at Restaurant Daniel and had the opportunity to study wine before legally being able to consume it. Against the advice of his friends and family William packed his bag at twenty years old and moved to Paris to pursue a career as a Sommelier. It wasn't until graduating Le Cordon Bleu's Wine & Management program and completing an intensive stage at Restaurant Lasserre that William was ready to return stateside. After brief stints as a wine salesman and cheesemonger William joined the Blue Hill at Stone Barns wine program in the summer of 2015.