William Dion

Originally from the East Coast, Will moved to Portland to immerse himself in its thriving food culture. He began his culinary journey in the city’s bustling kitchens, starting at the acclaimed Pok Pok before going on to lead the Bellwether kitchen. Along the way, he developed a strong foundation in classic technique and a particular love for French pastry – from delicate tarts to rich, buttery croissants. He trained under Chef Heidi Whitney-Schile at Grain and Gristle as sous-chef for four years, where her mentorship helped refine his skills and deepen his appreciation for precision, artistry, and flavor.

In his free time, Will enjoys rock climbing, oil painting, biking around Portland, and exploring Oregon’s trails. His creativity and love for the outdoors bring fresh inspiration to his cooking, while his warmth and hospitality elevate both the culinary and guest experience at Ambar.