Chef Dany Will

I’m a Chicago native from a family deeply rooted in Southern cooking, with heritage tracing back to Memphis and New Orleans. I started cooking at the age of seven, learning early on to work with fresh, flavorful ingredients and understanding that great food begins in the heart—while technique is refined through education and experience.

Throughout my journey, I’ve had the privilege of training under renowned chefs and developing nutrition-focused programs for urban youth. From a young age, I cooked for dignitaries, celebrities, and athletes, experiences that strengthened my confidence and shaped my approach to hospitality.

Cooking has always brought me joy—whether I’m in the kitchen or choosing ingredients at the market—and that passion led me to pursue formal culinary education and hands-on experience on the line. I thrive in private chef roles, where I can create intimate, personalized dining experiences, but I also value the discipline, energy, and teamwork found in restaurant kitchens.

If I could choose one thing to do for the rest of my life, it would be cooking. It’s not just my profession—it’s my purpose, my craft, and the way I connect with people.