Grounded

Meet Chef Will ​Will has spent most of his life working in some of the busiest and most exciting kitchen environments. Born and raised in the beautiful Ribble Valley, his passion for food and adventure has taken him across the world. At the age of 23, Will embarked on a journey at sea after obtaining his Yachtmaster Ocean qualification, which led him into the prestigious Superyacht industry. It wasn’t long before he returned to his true passion – cooking. During his time at sea, Will worked alongside incredible chefs and cooked for some of the world’s most exclusive clients, including members of a Royal Family and high-profile guests. Travelling the world allowed Will to cook with extraordinary ingredients and experience a wide variety of global cuisines, shaping the creative and diverse style he brings to his cooking today. Will loves cooking in every setting. He now runs an outdoor catering company that specialises in private dining, corporate catering, and event catering. His popular street food trailer can also arrive at your chosen event, serving a wide range of dishes tailored perfectly to the occasion. What truly sets Will apart is his passion for connecting with people. He enjoys interacting with guests, sometimes even inviting them to get involved and try making some of the dishes themselves. With countless culinary stories from his time travelling the world at sea, Will loves sharing his experiences while creating unforgettable food. With over twelve years of experience in the Superyacht industry, Will has developed a reputation for delivering exceptional cuisine for high-profile clientele. Most recently, he served on a 90m private yacht after previously holding a Senior Chef role on a mega yacht cooking for a Royal Family. Formally trained in Devon, UK, and Michelin-trained at The York Arms, Will is skilled across a wide range of international cuisines, with particular strengths in bread and pastry. With a strong background in kitchens and high-pressure service environments, he brings professionalism, creativity, and passion to every event. ​ "I’ve spent the last fifteen years travelling the world, much of that time working aboard luxury superyachts. Along the way, I’ve had the privilege of working alongside some incredible chefs and cooking for a wide range of guests in some of the most beautiful places on earth. These experiences have had a huge influence on the way I cook today. I’m constantly learning, picking up new techniques, flavours and ideas from the talented people I’ve worked with over the years. One of the most rewarding parts of what I do is changing people’s perceptions of food. Turning a Brussels sprout hater into a Brussels sprout lover is always a win—and a reminder of why I love what I do."