I love what I do. I’m in other people’s kitchens every day, talking and learning about food. I wouldn’t have it any other way. Born and raised in New York, his father got him into the restaurant business. At the early age of 13 Willie’s first job was washing dishes at a supper club on long Island called Oliver’s Twist. Realizing that he loved the night life and eating good food he decided that this was what he wanted to do, to become a chef. In 1981 Willie graduated from Sullivan County Community College Hotel Technology program with honors. During his internship he accepted a job at the famous Garden City Hotel on Long Island. Where he worked with an amazing culinary team of Europeans. Classically trained, Willie worked his way up to chef de cuisine of the Polo Room restaurant in 2 short years. After visiting California with a friend he decided that’s where he would pursue his career. San Diego was the perfect place, so in 1984 he made the cross county trip.
Good jobs were tough to find and the pay was little compared to New York so he took on 2 jobs, one at the Sheraton Harbor Island and one at the famous Hotel Del Coronado. Within 5 months he was promoted to sous chef at the Sheraton and left the Del. After 3 years he took on the job of Executive Chef of Sheraton West Hotel. Were he worked until 1990. He was recruited to open up the new Red Lion Hotel. After one of the best openings Willie was asked to join the task force team and open new hotels across the country. He then found the chef job that really was that challenge all chefs look for, old, beautiful and historical, The US Grant Hotel. He worked as the Executive Chef until he joined Moceri Produce in March of 2000. His title is Chef Consultant and he works with some of the biggest and best restaurants, casinos and manufacturers in San Diego for the past 17 years. His can do attitude puts him above the rest, with the support of many local farmers and Willie’s keen eye to save cost he is a must for your operation.
