Head Bartender and opening team member of BlackTail in New York City. He oversees all aspects of the bar including the drink offerings, bar ergonomics, and implementation of functional and efficient systems throughout the venue. One particular area he has focused closely on has been cost reduction by identifying areas of waste in the venue. He spoke about this in depth during a 2019 seminar. In addition to overhauling the globally recognized cocktail program, he made a conscience effort to curate one of the only completely natural wine lists in Manhattan.
Over the years, BlackTail has been recognized by Tales of the Cocktail , World's 50 Best Bars, and Nightclub & Bar.
Tales of the Cocktail
Best New American Cocktail Bar (2017)
World's Best Cocktail Menu Final 4 (2016, 2017, 2018)
World's 50 Best Bars
"Best New Opening" (2017)
Nightclub & Bar
"Cocktail Bar of The Year" (2018)
William was recognized by Diageo World Class and Star Chefs in 2018
Diageo World Class
National Finalist (2018)
Ketel One Sustainability Challenge Winner
Rising Star Finalist (2018)
Top Dishes and Drinks (2018)
Before moving to New York, William grew up and began his hospitality career at bars and restaurants in New Jersey. He also had the chance to work a few months abroad at Sydney, Australia's Palmer and Co in 2014.