From there he became the Chef of all the restaurants at the Fairmont Pacific Rim Hotel running Oru, The Rawbar, and Giovane. The most impactful moment for Chef Will at the Pac Rim was when the team forge the way for the Rawbar to be the first 100% Ocean Wise sushi restaurant in all of Canada. That connection to his science background and the storytelling though the canvas and performance of food to create positive changes for sustainability became a mission for the rest of his career. That experience eventually led him to become the Chef de Cuisine of Notch8 at Fairmont Hotel Vancouver and continued the path for environmental and social change through various initiatives. Chef Will eventually went back to Glowbal Group to run Black & Blue and The Roof.

From there a unique opportunity led to him to be the chef that opened Quanjude, which later went on to earn 1 Michelin Star. The journey went full circle after that experience to lead to his ultimate dream of working for a non-profit and making further strides in Seafood Sustainability. From his past decade of committing his menus, restaurants, and volunteer work to advocate for Ocean Wise and seafood sustainability, he was able to obtain his dream of being the Executive Chef of Ocean Wise Conservation Association and run The Vancouver Aquarium. This journey eventually lead him to be the Chef of Nootka Marine Adventures with the mission to bring seafood sustainability and culinary creativity to the world of fishing lodges. Today Chef Will is the executive chef of Club Versante in Richmond, and looks after Bruno, Cask, Oo La Cha, and Alaia along with the banquet and catering departments.

This connection and proximity to Chinese cuisine and culture as well as many new relationships bridging the gap between Chinese cuisine and western food has led him go full circle back to his earliest days of cooking Chinese food with his grandfather. This resurgence and pride in sharing his take on his cultures cuisine and stories has now brough forth a new mission and purpose for cooking that is in support and collaboration with the Chinese Restaurant Awards and all the initiatives they have worked on and continue to work on together with so many other passionate and inspiring Asian chefs in showing diversity and pride in our cultures and our cuisines.