William Lawson Executive Chef & Owner is a classically French trained American Chef. He trained in a European style apprenticeship with Chef’s Jean Christophe Blanc and Gene Bjorklan at the acclaimed Aubergine Restaurant in Memphis, Tennessee. Originally from Lexington, Kentucky, he has cooked in some of the finest restaurants and private clubs in the South. Aubergine, Wally Joe Restaurant, Margot Cafe and Bar, The Cutting Board, The Oxford University Club and The Capital City Country Club to name a few! In addition, William was the Executive Chef and Director for the Viking Cooking School in Franklin, Tennessee where he developed recipes and shared his culinary knowledge in cooking classes and corporate events.
While living and cooking in the southern cities of Tallahassee, Nashville, Memphis, Oxford, and Wilmington, William has stayed close to his southern roots and infused European techniques into his culinary style. When out of his kitchen clogs, you may find William in boots alongside his wife, Holly, riding their horses Luna, Pippen and Van.