Bill Berning has been the Restaurant Sous Chef at the Williamsburg Inn since August 2010. There he demos food hacks to the majority of staff who are dedicated culinary students. He originally joined the Williamsburg Inn culinary team in November 1999 as Resort Sous Chef and Assistant Food & Beverage Manager at the Williamsburg Lodge. Chef Bill has also worked in the Colonial Williamsburg Resort Collection at the Williamsburg Inn Golden Horseshoe Clubhouses, Williamsburg Lodge and the Woodlands Hotel. Since the Lodge renovation Chef Berning led a couple of local kitchens before returning to Colonial Williamsburg as the Chowning's Tavern Chef where he assisted at the King's Arms Tavern & Huzzah's Restaurant.

Chef Bill is as renowned for exceeding expectations in food, service, ambiance, & wine, as well as his for his ability to establish a restaurant that's both relaxed & elegant.

A native of the Jersey shore, William began his culinary career at a young age, working his way up to Sous Chef in two restaurants for two years each. After Brookdale College, Will moved to Miami to work in a variety of Four Star & Diamond hotels including the opening of the Colonnade Hotel in Coral Gables. Bill was Garde Manger at the Mayfair House Hotel Deluxe in Coconut Grove where he trained with Joachim Splichal.

As Executive Sous Chef, Bill ran the kitchens at New Hampshire's largest ski area: The Mount Washington Resort in Brettonwoods. He was awarded a gold, as well as, eight silver & bronze medals in state & regional culinary competitions in food & ice sculpture.

Chef Bill started at Colonial Williamsburg and left after the Lodge renovation years. In February 2005 as Executive Chef of the Fort Magruder Hotel Williamsburg he had to raise culinary standards to change flags from Radisson to Crowne Plaza. Bill brought his distinct style to the opening of Williamsburg's Colonial Heritage Club. There, the Magnolia Dining Room featured the Executive Chef’s classical French influenced contemporary American cuisine with ethnic & regional touches presented in an elegant space.

He's been married for 2 delicious decades, blessed with 2 pretty princesses. This spring he will be gratefully graduating magma cum laude with an AS in Business Administration from Thomas Nelson Community College.