William Toto has extensive experience in culinary management, beginning in 2005 with Marriott International as a kitchen supervisor. Following roles include Garde Manger Chef at Starwood Hotels & Resorts Worldwide from 2007 to 2011, where responsibilities included cold preparation, labor management, food costing, and menu development. William then served as Banquet Chef at Westin Hotels & Resorts from 2011 to 2013, overseeing multiple kitchens and managing large-scale events. In subsequent positions as Executive Chef at Prescott Resort and Conference Center from 2013 to 2018, and Red Mile from 2018 to 2020, duties revolved around daily food operations, cost management, and menu execution. Currently, William holds the role of Executive Chef at Morrison Healthcare. Educational background includes an Associate's degree in Culinary Arts from Scottsdale Culinary Institute, complemented by foundational studies at Salpointe Catholic High School.
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