William Washington, Restaurant Manager

Restaurant Manager, William Washington, joined Blue Duck Tavern in the spring of 2008.  Born and raised in Norfolk, Virginia, William started working in restaurants at age 15, shucking oysters as a summer job. 

During his college years at Old Dominion University, William's passion for fine dining began as he secured a position managing a local, upscale Italian restaurant.  Several years later, he moved to William Washington v1 southern Florida to work in the dining room at The Forge restaurant in Miami Beach, where at the time, was home to the fifth largest wine collection in the world.  He spent the next four years training as an apprentice and studying the complexity of fine wines.

In 1994, he moved back to Virginia to operate his own restaurant.  Two years later, he left his home state again and traveled to New York City to become a server at Chef Daniel Boulud's award-winning DANIEL, eventually becoming captain and assistant sommelier at his second venture, Cafe Boulud.

After several other stints in New York City, William once again returned to Virginia in 2000, working as sommelier and service director at the highly-acclaimed Inn at Little Washington.  After six and a half years, he moved to Washington, DC and became general manager of the Willard Room at the historic Willard InterContinental Hotel.  Shortly after, in 2007, he assisted with the opening of Wolfgang Puck's The Source restaurant, before joining Blue Duck Tavern.

In his spare time, William enjoys cooking and reading about the latest restaurant trends.  He is also an avid gardener and likes to hunt mushrooms.

Please feel free to contact William at william@blueducktavernblog.com.

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