Born in the Dominican Republic, Wil grew up surrounded by food as his family owned restaurants and a local farm. As an only child, Wil began working in the kitchen of his family’s tapas restaurant when he was 8 years old. Despite this early passion for food, Wil attended medical school in the Dominican Republic and then moved to New York to continue studying at City College, and worked part-time at Bato, a restaurant at Chelsea Piers.
Wil then realized that he needed to making working in the culinary space his full time job and dropped out of medical school, working at several New York restaurants including Dean and Deluca, David Burke Townhouse, 202, and Nicole’s, where he met his wife who was a pastry chef. Wil began working with Vicki Freeman and Marc Meyer at Cookshop and Five Points 2008, and Marc became his mentor. After brief stints working at restaurants in St. Louis and Atlanta, Wil and his family returned to to New York to again work with Marc and Vicki at Cookshop, where he currently serves as Chef de Cuisine. Wil loves staying active, running and playing baseball with his two children.