We caught up with the brilliant and insightful William Turner a few weeks ago and have shared our conversation below.

Alright, William thanks for taking the time to share your stories and insights with us today. What’s the backstory behind how you came up with the idea for your business?

12 years ago I was working as a chef at Debordieu Golf Colony in SC, a private island, golf club. I had been cooking professionally for over 10 years at that point and this job was the type of position I loved. I never knew what I would be doing from day to day and really hour to hour. I was a sous chef in the club house, a chef at the beach club, I managed our pizza/burger bar, and was part of our event staff. Those were those 12 hour days grinding all day, but as a reward I would be sent into our residents homes to be their private chef. Thats when I first thought how awesome it would be to be a private chef. After leaving Debordieu I went on to manage a few restaurants, worked as a sous chef in New Orleans and traveled across America cooking. I even had a stop in Yellowstone. But I could never shake the idea of being a private chef. 5 years ago I was on a pit stop in Scottsdale, when I became obsessed with creating a premier private chef company right here in the Valley. Too be honest I wasn’t impressed with the service the food scene offered especially the catering and private chef services that I was exposed to. Being from the south I realized Scottsdale deserved what I was accustomed to. My obsession grew to the point that I just had to create something new. And that’s what I did.
There are no guarantees in life, love or business. But in my heart I knew people were ready to be spoiled in the comfort of their homes and I knew if people could try my food they would love the bold flavors and excellent service.
What I did that most don’t do is I refused to look at the competition. I didn’t want what they were doing to influence my creation I wanted to be 100% authentic to me. Even to this day I rarely pay attention to what others in the business are doing.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I started in the restaurant business working a summer job. When I was 15 I was washing dishes, cutting fish and doing other basic prep. It was a hard job and I was at least 3 years younger than my coworkers, who loved to give me a hard time lol. I was introduced to chef-life very quickly. a few weeks in there was a call out that led to me being allowed to work the grill, meaning I was thrown to the wolves on a Friday lunch service. Back when there was hand written tickets, and I killed it. After that day I was addicted to the stress and action of being on the line and my coworkers didn’t view me as a kid anymore. After working there 6 months or so I moved from my small town to Charlotte, NC which was booming and got a job in fast food. Drive Thru changed my life. By the age of 16 I was a manager. I went from there to corporate chains, from that to fine dinning. Ive worked every position in every type of food service establishment that exist. That’s what separates me from many, that’s where my confidence comes from. Experience matters. A lot of people can cook but not many have the years of experience I have. Theres just not many situations I haven’t dealt with professionally.
My brand represents quality first or foremost. It also represents fun. Im in the entertainment business and the food business. So we have lots of fun and treat our clients like family whether they are a bachelorette party or the Governor. Its about my clients and my staff and always will be.

We’d love to hear a story of resilience from your journey.

My entire life is a story of resilience. I come from a resilient family, from a resilient state. Nothing was ever easy. I was almost killed at the age of 6, that incident left me badly injured. I could have gave up then, but again I was surrounded by strong people, men and women who just wouldn’t even let me entertain that thought. My Grandma was a W.A.V.E in WW2 and officer in the Navy. My great grandfather was a prisoner of war and my mom beat cancer in the 90s. So having those role models paved the way for me. I really thank God I was never allowed to be a victim. I grew up poor, in a poor town. My home life wasn’t good as my dad battled addiction. Him and my mom were getting divorced. I quit school in the 10th grade, though I eventually went to college. I mean I checked all the boxes for someone who wasn’t supposed to make it but yet I kept going.
When I arrived here in Scottsdale 5 years ago, I didn’t know not 1 person. I was basically broke and didn’t even have a car. But what I did have was grit, determination and faith knowing I could succeed. So I built my first website myself. I used Lyft and Uber to get to parties, I passed out cards, and engaged everyone. I used my experience, what I learned in business school and culinary skill to meet the universe half way.
I didn’t do it all by myself. I met several people in my first few months here that really played a huge role in my success. They believed in me and that helped me through some of those shaky times.
Like when covid hit and cleared my calendar in a matter of days. Those uncertain times built character and reminded me of what’s really important when I contracted covid and experienced long term affects which miraculously were cured when I got vaxed.
What I have learned is to live life to our fullest and savor those good moments and learn from the hard times.

How did you put together the initial capital you needed to start your business?

I had zero capital when I started Private Chef William Turner. I only made purchases that were absolutely critical to that days objectives. If you really want to achieve something you can. Lack of money is usually an excuse.

Contact Info:

• Website: www.chefwilliamturner.com
• Instagram: @chefwillturner