Throughout his dynamic culinary career, William has remained steadfast in his commitment to seasonal, organic food. Originating from the Pacific Northwest, he began his journey by opening his first restaurant in Portland, Oregon, where he embraced super seasonal culinary practices and a dedication to using locally sourced produce.
‍
This ethos continued as he transitioned to New York City, where he served as a beverage director and sommelier at Michelin-starred restaurants, always prioritizing the freshest, healthiest ingredients. Upon relocating to Napa Valley, William pursued his passion for food at high levels by founding Kicking Bull Farm, emphasizing organic farming methods. ‍

‍Today, as the driving force behind Umbel Roots Farm, William remains committed to this philosophy, utilizing no-till, organic techniques on the CCOF-certified, 7-acre farm. Umbel Roots is dedicated to serving both restaurants and CSAs, while also focusing on cultivating medicinal herbs and flowers in a market garden style.