Brooklyn based Beverage Consultant, and Current Head Bartender at the soon to be opened Hawksmoor NYC. Prior to joining the team at Hawksmoor,  William was the Head Bartender and opening team member of BlackTail in New York City.

William managed all aspects of the bar including the drink offerings, bar ergonomics, and implementation of functional and efficient systems throughout the venue. While at BlackTail, he focused closely on 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 at the time of BlackTail's closing in 2020. 

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 Finalist
(2017, 2018, 2019)

World's 50 Best Bars
"Best New Opening"
(2017)

Nightclub & Bar
"Cocktail Bar of The Year"
(2018)

William was recently individually recognized by Diageo World Class and Star Chefs

Diageo World Class Competition
National Finalist 
Ketel One Sustainability Challenge Winner
​
Star Chefs 
Rising Star Finalist
Top Dishes and Drinks

​In addition to working for BlackTail and The Dead Rabbit, William was an opening team member of Existing Conditions which was a finalist for Best New American Cocktail Bar in 2019. At Existing Conditions he became comfortable using various equipment such as: Centrifuges, Rotary Evaporators, Hydraulic Presses, Red Hot Pokers, & Refractometers) as well as techniques including: Clarification, Force Carbonation, Milk & Fat Washing, Acid Adjusting, Nitro Muddling, and Rapid Infusion. 

​Before moving to New York, William grew up and began his hospitality career at bars and restaurants in New Jersey. While living in New Jersey he graduated from Rutgers Business School, with a concentration in Management Information Systems. He also had the chance to work abroad briefly at Sydney, Australia's  Palmer and Co​​.