Being home-schooled in the small town of Decatur, Alabama, Will Fincher had plenty of time to work in local restaurants. Will got his start in the food industry at age 15 and has worked in the business since that time. In 2006, Will moved to Charleston to attend the Art Institute where he received a B.S. in Culinary Arts Management. Upon graduation in 2010, after working for REV Group for almost 3 years, Will was promoted to Executive Chef of Monza and Closed For Business. During his time there, Will also spearheaded menu development for REV Group’s other restaurant concepts. Over the years, Will has made Charleston his home and has established many rich relationships with his guests, colleagues and the farming community. He has also volunteered with Lowcountry Local First, the Green Heart Project and many other local charitable causes. Will's passion for Italian food, his commitment to Farm to Table practices and his outstanding reputation in the Charleston food and beverage community helped make him a natural fit to lead the kitchen at the Obstinate Daughter. Having spent 6 months with Executive Chef Jacques Larson at Wild Olive prior to opening of The Obstinate Daughter, Will's interim position on John's Island helped solidify his mission to deliver well executed and simple seasonal cuisine.