William Nacev grew up in Ft. Thomas, Kentucky and graduated from Earlham College with a degree in History. While he has always loved studying the stories of humans through History, William says that, “In many ways, transitioning to cooking French food was not too far off from that interest.” Specifically, he cites the rich dinner table conversations and traditions of food as the most compelling aspects of the hospitality industry.

Although no one in William’s family has been involved in the restaurant industry, he remembers scrolling through his grandparent’s French cookbook, entranced by the landscape photos of Normandy and Provence. Upon college graduation, William received his parents’ blessing to finally pursue a career in restaurants, leading him to Ohio’s French celebrity chef Jean-Robert de Cavel’s kitchen.

William credits Chef Jean-Robert de Cavel for demonstrating what it means to be a real, classically trained chef, and preparing him for his next culinary mission: moving to the “Big Apple” for the opening of Chef Daniel Boulud’s former French brasserie, DBGB, in 2009. Chef Daniel, whom William refers to as “The chef of his generation,” has played an instrumental role in exposing him to chefs, techniques and cuisine from around the world. In 2013, William joined the acclaimed team at Chef Daniel’s flagship restaurant on the Upper East Side, DANIEL, where he had the honor of working with Chefs Jean-François Bruel and Eddy Leroux, both of whom exemplified the immense dedication to technique and culinary knowledge it takes to be a head chef.

Coming back full circle with his interest in history, William considers it a great honor to have helped open Le Pavillon and continue the lineage of French restaurants in New York City. As the Executive Chef, William crafts a menu that represents the moment we are in now – “A style of cooking lighter dishes with vegetables and sustainable fish while simultaneously incorporating the elaborate and sophisticated old French flair present in the original Le Pavillon.” William has played a main role in building a restaurant that shows a modern, light, and inventive approach to food, while also paying homage to tradition.