As the youngest of nine children, Chef William Brizzolara says his mother was always cooking—and the food she prepared for the holiday table was just amazing. By age nineteen, he knew he wanted to pursue a culinary career because he loved learning new cooking techniques and the culture of working a busy city restaurant line. He’s a classically trained chef who enjoys creating dishes with today’s bold flavor combinations while also revisiting beloved recipes from years past. “Put your heart in a dish and you’ll have a great outcome.”