Chef William Hicks
William Hicks was born and raised in the beautiful Shenandoah Valley of Virginia where h unting, fishing, gardening, and cooking were all a family past time. He left Virginia to attend culinary school at Johnson and Wales in Charlotte, North Carolina. After graduation he began his professional culinary career back in the Appalachian Mountains at the Greenbrier Resort in White Sulphur Springs, West Virginia. Chef Hicks is part of the Greenbriers culinary brigade I have the opportunity and access to some off the best produce and chefs that the region has to offer.
Chef Hicks’ enjoys creating contemporary takes on classical and Appalachian cuisine. He says that “Appalachian cuisine is some of my favorite food to prepare because it is as much of a comfort food to me as it is to the guests we prepare dishes for.”