Chef Will Morton

Will Morton's culinary journey began at just 18 years old, when he left home to study the culinary arts at Le Cordon Bleu in Paris. That early experience in one of the world's great food cities helped shape his approach to cooking—grounded in classical technique, an appreciation for quality ingredients, and the belief that memorable food begins with simplicity and respect for what's on the plate. 

Will's interests have always extended beyond the kitchen. After culinary school, he attended the University of Montana to study forestry, deepening a lifelong connection to the outdoors and the natural world. He later earned his MBA from Johnson & Wales University in Providence, bringing together his culinary background with the business knowledge and perspective that now inform his work as a private chef and restaurant consultant.

Will's culinary career has also included restaurant ownership in Greenwich, Connecticut, where his restaurant developed a loyal following among the area's discerning clientele and became a frequent dining destination for celebrities and other notable guests. The experience further shaped his approach to hospitality—pairing exceptional food with warm, personal service and an atmosphere where every guest feels genuinely welcomed.

That connection between food and the outdoors continues to influence the way Will cooks today. Gardening, foraging, hunting, and fishing are not only favorite pastimes, but natural extensions of his philosophy toward food—understanding where ingredients come from, appreciating seasonality, and making the most of what the land has to offer. 

Alongside his classical culinary background, Will has a particular passion for barbecue. He competes in Kansas City Barbeque Society (KCBS) competitions, where barbecue provides both a creative outlet and a continually evolving challenge. In 2024, that dedication earned him a first-place finish for his ribs. His enthusiasm for barbecue extends beyond the smoker as well; Will crafts and bottles his own barbecue sauces and vinegars, experimenting with flavors and techniques that reflect his personal approach to the craft.

When he isn't cooking, Will's favorite role is being dad to his two children, Graham and Avery. More recently, his partner, Natalie, has introduced him to horseback riding, while his kitchen assistant, Jack, has gotten him hooked on mountain biking—adding a couple of new adventures to an already outdoorsy life.And no chef's household would be complete without a capable kitchen brigade. At home, Will is assisted—whether he asks for it or not—by his three Corgi "sous chefs," Monroe, Nash, and Olive, along with Hazel, his Wirehaired Pointing Griffon.  For Will, food has never existed separately from life. It is connected to family, the outdoors, the people gathered around the table, and the experiences that become stories long after the meal is over.