I was introduced to William Carter by Gary Eberle at Eberle Winery. Gary speaks very highly of him and after learning more about him, I understand why. William has had a very interesting career that has led him to The Canyon Villa right here in Paso Robles wine country. Learn more about him in the following Q&A.
Note: This was originally posted to the Paso Robles Daily News.
Matt: Where did you get your start with food and cooking?
William: I started cooking immediately following my graduation from college. I enjoyed cooking in my apartment during my junior and senior years of college. My classmates, that were lucky enough to receive a dinner invite, kept telling me I had a knack for cooking. I trained under a Master French Chef as an apprentice for two years and traveled through Europe for two months as part of his Chef’s brigade. Upon returning to the states, I came to California on vacation and found the culinary movement exponentially exciting!
Matt: Do you have a formal cooking education?
William: I did not attend culinary school; however, based on my college education (and continuing college education), an apprenticeship with a Master French Chef and blue chip work experience contributed to my success. I’ve taught culinary arts and hospitality business classes at universities, colleges and vocational schools throughout the western United States. Additionally, I created and ran a highly regarded externship program with culinary schools throughout the country since 1988 at the Playboy Mansion.
Matt: What inspires you in the kitchen?
William: I find my inspiration from many places. I network with colleagues to seek out culinary innovations-i.e. espumas, sous vide, new fabrication techniques, as well as from farmers, ranchers, cheese mongers, vendors, winemakers and writers. I also network with other well-regarded chefs internationally.
Matt: What is your philosophy when it comes to cooking?
William: My philosophy is to bring out the best flavors in food products from beginning to end with uncompromising standards and simplicity. I am respectful of California’s agricultural abundance (and diversity) and spotlight those foods daily through my skill sets. My oenology education from UC Davis enables me to create exquisite food and wine pairings. I humble myself by knowing that I’m only as good as my last meal served to guests.
Matt: Can you list a few career highlights?
William: I’ve had quite an intense, varied career. A few highlights would be working for Master French Chef Gerard, inspiring future culinarians throughout the country, being a featured Chef at the Pebble Beach Food & Wine and the LA Food & Wine events, cooking dinners for highly placed US families and a former US president, holding the position of Executive Chef/F&B Director at the Playboy Mansion for three decades, cooking winery dinners throughout California, teaching culinary arts and now fulfilling my dream, of owning, with my wife Katherine, an exceptional award-winning Bed and Breakfast in Paso Robles.
Matt: I’ve heard you were the Executive Chef at the Playboy Mansion, was that experience as interesting as many would think it to be?
William: As the Executive Chef at the Playboy Mansion, I loved every moment of my three decades of employment there. I established an atelier for my brigade of Chefs, created highly-respected menus acknowledged by my industry peers, and produced innovative events that were food driven. Most importantly to me professionally was earning Mr. Hefner’s trust and respect to deliver a gold-standard of hospitality excellence at the Playboy Mansion. It was both exhilarating and humbling.
Matt: When did you first discover Paso Robles and how?
William: I first discovered Paso Robles in August 1993 on a family vacation with my wife Katherine and our sons Rex and Nick. We stopped by Eberle Winery and received an incredibly warm welcome. In walked Gary Eberle from the vineyards and we hit it off immediately. I produced my first winery dinner for Eberle Winery in 1994. It was crazy fun!
Matt: Do you live in Paso full time and if so, how long have you been here?
William: My wife Katherine and I purchased The Canyon Villa in April 2015. We live here on-site full-time after selling our home of 23 years in Westlake Village where we raised our two sons. We are proud to call Paso Robles our home!
Matt: How did The Canyon Villa come about? Did you take it over from someone else or did you turn it into a B&B? When did The Canyon Villa officially open for business?
William: Katherine and I were looking actively for five years for a B&B in California’s wine country. Traveling as a professional wine judge afforded me many locations and properties to investigate. The Canyon Villa came on our radar in early December 2014. The fact that The Canyon Villa was built as a B&B was important. It was run as a Bed & Breakfast for ten years and then quietly closed and put on the market for sale. Our first guests checked-in April 23, 2015 and we haven’t looked back.
Matt: What is your inspiration behind this project?
William: Katherine and I collectively have two wells to draw from for our inspiration. First are our guests; we truly love all our guests. They are fantastic, interesting and a pleasure to serve. They empower us to nail-it every day. Our second well of inspiration is providing unsurpassed hospitality to every guest and visitor to our property. Getting the unanticipated details right before our guests realize it is gratifying. What we’re doing today has evolved immensely from when we first opened. Our future plans for both our guests’ experience and leveraging our property’s farming is exciting.
Matt: What are a few key things you want to tell people about your B&B?
William: We want our guests and potential guests to know that we are at your service in a unique place surrounded with luxurious amenities, stately Tuscan views, and world class food and wine. The Canyon Villa is a special place to decompress, relax, rekindle romance and discover award-winning wines of the Central Coast. We are an award-winning hospitality venue recognized by Sunset Magazine, TripAdvisor and USAToday; all in less than one year of opening. We are grateful, humble and honored.
Matt: What is your favorite aspect of running a B&B? Least favorite?
William: My favorite endeavor of running The Canyon Villa Bed & Breakfast is meeting people from around the world and preparing them amazing food. My least favorite is being “buzzed” by the hummingbirds when cleaning the fountain on the back terrace.
Matt: Why is Paso Robles so special? What stands out to you?
William: Paso Robles stood out to us as an award-winning destination wine region. The quality of life here complements our vision of hospitality. Everyone is helpful to see us be successful.
Matt: Is there anything else you would like to discuss that you feel I left out?
William: We look forward to our future at The Canyon Villa and feel blessed to be here in Paso Robles.
William Carter is one of the best new assets to the hospitality scene in Paso. We do regular winery dinners with chefs all over the country and several European chefs.. William has done more dinner for us in the last 30+- years than any other. That is because his food and presentation are impeccable. I once asked him why he spends so much time on not just the food quality, but on the presentation as well, and he said with so much to look at while eating at the Playboy Mansion the food had to look good too. he will always be a great chef as long as he doesn’t lose his can opener.
I’m sure there’s always an extra can opener around! Sounds like a terrific chef and great guy. Can’t wait to sample some of his creations. Cheers!!