William Cox, originally from Atlanta, began his culinary education at Georgia State University before furthering his studies at the Culinary Institute of America in Hyde Park. He launched his New York dining career at Danny Meyer’s renowned Union Square Café, where he swiftly advanced to sous chef.

Driven by a passion for excellence, William gained experience in prestigious kitchens such as Le Bernardin with Chef Eric Ripert and Bar Boulud under Chef Daniel Boulud. He later joined The Major Food Group, where he led the kitchens of the Michelin-starred restaurants Carbone and ZZ’s Clam Bar in lower Manhattan.

William also served as the Executive Chef of The Grill at the historic Seagram Building in Midtown Manhattan. With over 20 years of culinary experience, he now oversees the four Major Food Group-inspired signature restaurants at The Boca Raton.