About Us

Experience fine dining at its best from the comfort of your home

We offer at-home and virtual cooking classes as well as private chef dinners and events that include holidays, celebration meals, and more.

Chef William Farrington

Chef William Farrington began his foray into food in his personal kitchen breaking down whole pigs for fun and experimenting with new flavors and techniques during downtime while working as a real estate broker in Naples, Florida.
Once he decided to become a professional chef, William gave up a career, sold everything, and moved across the country to wash dishes for a small hourly wage, just to learn. In Napa Valley, he attended the Culinary Institute of America and worked his way through some of the best kitchens with the intention of learning as much as he could as quickly as he could.

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It's our Goal to make better food more readily available to all

We’re proud to serve the communities of Santa Rosa Beach, Panama City Beach, and Destin, Florida. Learn from experienced chefs who will take all your needs into consideration and show you how to shape a kitchen and cuisine experience that fits your personal lifestyle.

In 2018, Will joined the team at Oak at Fourteenth in Boulder, Colorado

He quickly worked his way through all kitchen stations and ultimately was promoted to Chef de Tournant, the “swiss army knife” in the kitchen. There, Will was responsible for bulk prep for all menu courses and made a majority of Oak’s ingredients in-house, from sourdough bread and pasta dough to homemade ice cream and anglaise.

When the pandemic hit, Chef Farrington and his wife Liz found themselves in Santa Rosa Beach, and it was there that he developed his new vision to bring elevated Americana cuisine to 30-A. Will is so excited to introduce his food to the 30-A community. Liz and Will live in Seagrove with their son Jackson, and dog Lily.

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"Simply put, my mission is for everyone to eat better because better is always better."

What do I like to eat? I love yeast, smoking, curing, and most techniques and flavors that are derived from the need to survive (think hunters, gatherers, the Vikings, etc.)

What do I like to cook? I like to cook things that are simple, with a bunch of complicated steps in between. It’s all those little steps that make the final product better, and better is always better.

I love the simplicity of an Italian dish crafted by a grandmother using only what’s available, and the pomp of a French dish fit for royalty. Some of my favorite things are mother sauces, velouté, crispy chicken skin, soufflé, and carbonara.

Any kind of fire or heat, and I can make food. Any kind of protein and I can brine it, braise it, bone it, cure it, smoke it, sear it, and serve it, whole or portioned.

I try to make refined, sophisticated food approachable, and to elevate the culinary landscape around me.

Simply put, my mission is for everyone to eat better because better is always better.

Contact Us

Make every meal count with outstanding chef services and virtual cooking classes that put you at the center of it all. Contact us today!