Will Goldfarb Biography

Will Goldfarb, a chef originally from Port Washington, New York, first became interested in food while working as a waiter while attending Duke University. His passion for cooking gradually increased, and he made the decision to forego graduate school in order to pursue a professional career in pastry. Chef Will hasn't thought back since that time. He has experience working in the kitchens of well-known chefs like Ferran Adria, Tetsuya Wakuda, Paul Liebrandt, and Morimoto. He is generally referred to as the Golden Boy of baked goods. He ventured out by himself in 2006 to open New York's lauded Room 4 Dessert, which featured an avant-garde menu of eatable sweet mixed drinks, plated treats, and wine pairings. The same Chef Will was voted one of the 10 Best Pastry Chefs in America by Pastry Art and Design and is highly regarded by colleagues and industry professionals. Additionally, he received the Star Chef Rising Star Award and was named the Best Pastry Chef in America by the James Beard Foundation. Despite this, he was acknowledged as one of the most influential contemporary chefs in Ferran Adria's late book Food for Art for Food and in Lisa Abend's book The Sorcerer's Apprentices as perhaps the finest chef in the world to have worked in the El Bulli kitchen.

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