Chef Willits' Background
Willits was born in Sarasota, Florida and moved across the state to Vero Beach at three years old. His love of food was practically a birthright. From a young age, he learned how to make authentic Italian dishes from his grandfather and then pitched in whenever and wherever he could at his father's American café. Every school break, when he wasn't skateboarding or practicing with his band, Willits was in the kitchen.
Breaking out on his own, in high school, Willits bussed tables and worked as a garde manger before joining the staff of the French restaurant Black Pearl, one of the best restaurants in Vero Beach. For two years Willits worked his way through every station learning the ins and outs of the kitchen.
His Culinary Career Path
At 20, Willits was asked by one of Vero Beach's all-time celebrated chefs, Ben Tench, to join him at Tangos, a premier French American restaurant. Willits credits Chef Tench with teaching him discipline in the kitchen. He worked alongside Chef Tench, taking in everything he could about the art of cooking. After two short years, he was promoted to sous chef and then a year later, he was named chef de cuisine.
Two years later, Willits took on a new challenge and helped open a French restaurant Maison Martinique as sous chef under Chef Yannick Martin. Shortly after, he traveled across the country, staging at Crush with James Beard Award winner Chef Jason Wilson and at the highly acclaimed Canlis, both in Seattle, and with James Beard Award winner Chef Mike Lata at FIG in Charleston, SC. At 25, Willits decided to plant some roots in Charleston working with Star Chef Jeremiah Bacon at The Macintosh and James Beard Award Winner Chef Sean Brock at McCrady's. His time with all these chefs taught him focus.
"The food is very honest and pure. I want my food to be simple, clean and refined. You have to treat your products with the utmost respect," says Willits.
At the age of 27, Willits returned home to Vero Beach, taking everything he had learned along the way and welcoming the opportunity to continue to grow at Kimpton's Colbalt Restaurant and Lounge as chef de cuisine. While there, he had the opportunity to work with the award-winning Kimpton executive chefs from Area 31 in Miami – John Critchley and then E. Michael Reidt.
In 2012, Willits joined Chef Thomas Dunklin and the team at B&O American Brasserie to assist with menu development, vendor relations, community events, banquets and room service. And perhaps what is most exciting is the opportunity Willits has to be a mentor and teacher for the others who join him in the B&O kitchen.
