Will Wright

I was raised in a big Italian family (in the kitchen at every family event), which led to my attendance at the California Culinary Academy. After an externship with the renowned French Laundry, I graduated in 2003 with honors. I then worked at the Fairmont Sonoma Mission Inn as Sous Chef for Santé, and was then sent to Hawaii to open additional restaurants. I returned to California to become Executive Sous Chef at Wente Vineyards Restaurant and after 3 years, pursued the position with Bounty Hunter Rare Wine and Spirits.

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