Appointed Chef De Cuisine
At Portola Hotel & Spa in Monterey - CA, USA
Born and raised in Newport Beach, California, Chef Williston spent his earlier years honing his skills in Sonora, California at just 17 years old. Soon after, Williston moved to Monterey, California, where he attended California State University Monterey Bay and studied business. Throughout his college education, Williston continued to gather precious culinary experience on the Monterey Peninsula.
In 2010, Williston began as a line chef at Aubergine in Carmel by the Sea, eventually working his way up to Executive Sous Chef and Chef de Cuisine over his seven years at the fine dining restaurant. He then moved to Los Angeles to assist in opening NoMAd as Sous Chef as well as hotspot Otium, where he was also Sous Chef.
Chef Williston brings his inspirational innovation to all efforts of his expertise within the culinary arts. Williston aims to tempt the taste buds at every visit and enhance Jacks Monterey's reputation for delivering sustainable and locally-sourced California Cultural Cuisine.
Inspired by cooking with his mother at a young age, the passionate Chef Williston fuses his love for seafood with flavors reminiscent of Japanese cuisine. Williston establishes divine taste experiences through premium ingredients and minimalist plating while staying true to his coastal influences.