About Me

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Chef by craft. Host by instinct. Builder by nature.

I’m Wil — a chef, entrepreneur, and the person behind High Desert Catering.

My work has always lived at the intersection of food, hospitality, and systems. I care deeply about how food tastes, how an event feels, and how smoothly everything runs behind the scenes.

THE CHEF

I came to cooking through a love of hosting and feeding people well.

For me, great food isn’t about being flashy - it’s about balance, intention, and flavor. I’m drawn to seasonal ingredients, clean flavors, and menus that make sense for the setting they’re served in.

Whether I’m cooking for 200 guests at a wedding or 12 people around a dining table, the goal is the same: food that feels thoughtful, generous, and grounded.

THE HOST

Hospitality has always mattered to me just as much as the food - I probably get this from my parents.

I pay attention to pacing, flow, and how people move through a space. I care about how guests are greeted, how service feels, and whether the host gets to actually enjoy their own event.

Good hospitality should feel calm - not chaotic, and it should never draw attention to itself.

THE ENTREPRENEUR

Before and alongside High Desert Catering, I’ve built, owned, and sold businesses. I’m wired to think in systems, processes, and long-term sustainability.

That mindset shows up in how we operate:
clear expectations, honest pricing, thoughtful staffing, and a team that knows what success looks like before event day arrives.

I believe great experiences are built long before the first plate hits the table.

WHY HIGH DESERT CATERING

High Desert Catering exists because I wanted to build the kind of company I’d want to hire:

  • Food that’s taken seriously

  • Hospitality that feels natural

  • Communication that’s clear and respectful

  • Events that are well-run without being overproduced

We’re not trying to be the biggest caterer in the region - we’re focused on being the most trusted one.

OUTSIDE THE KITCHEN

When I’m not cooking or building systems, I’m usually hosting friends and family, experimenting with new ideas, or working on the next thing that needs refining.

Food has always been an anchor - everything else builds from there.

If you value great food, thoughtful hospitality, and working with people who care about how things run, we’ll likely get along just fine.