ABOUT WIM JR.

I am an entrepreneur, chef & food artist, and passionate farmer with a unique gift of taste and smell. My passion lies in creating business concepts, flavors and presentations.  

In 1999, I completed my Bachelor of Science degree in Forestry and Resources Conservation at the University of Montana in Missoula.  During my university years, I was also a student at the Le Cordon Bleu in Paris and apprenticed at the Hotel Plaza Athénée under Alain Ducasse.  After Paris, I apprenticed for Maîtres Cuisiniers de France Chef Luc Meyer at the Left Bank Restaurant in Vail, Colorado. 

Following university, I worked as a Montana State Licensed Hunting and Fishing Guide on the Big Horn River in Fort Smith, Montana.  I spent 3 years in Darby, Montana, where I had a wonderful opportunity to work as Chef de Cuisine for the Relais & Chateaux Triple Creek Ranch, owned by Craig Barrett (Former CEO of Intel).

In 2001, I moved to Montgomery, Alabama to start my own personal chef business where I explored slow smoke cooking. Barbeque is one of my passions, specifically Eastern North Carolina-style pulled pork which is a tribute to my grandfather.

Between 2002-2004, I completed my MBA program at Johnson and Wales University in Providence, Rhode Island. 

In 2004, I returned to my hometown, Greenwich, Connecticut, where I opened my first restaurant, Will Morton’s Rotisserie.  The concept fused traditional French rotisserie cooking techniques with classical American Barbecue flavors. Simultaneously while I ran my restaurant, I started manufacturing pulled pork bbq and complimentary sauces which shipped nation-wide through my ecommerce website (Willy Mo’s BBQ).http://willymos.com 

In 2013, I moved to Indiana to be a private chef where I honed my skills in artisan bread making, fermenting, micro farming, nutrition, menu execution, and provision utilization.   

In 2016, I leased land in Central Indiana and started micro farming.  My concept “A Farm”, implements the Toyota model of vegetable production. The goal is to maximize the production on a small highly organized (1 acre) piece of land.  The model involves strict guidelines and attention to utilization, organization, waste, and function. My goal is to maximize weights, appearance, taste, and quality of the vegetables we grow. This led to the second element of “A Farm” which is home and business delivery of these micro farmed vegetables.

In July of 2020, Chef Will relocated Willy Mo’s LLC. to the Big Sky State (Montana) in the heart of the Gallatin River Valley.  Now located in Bozeman Montana, Will has established a high-demand for on-site catering with “Willy” his fancy trailer smoker (photos under Willy Mo’s BBQ page).  From the Yellowstone Club, Spanish Peaks, Big Sky Ski resort, and to the banks of the Madison River, Chef Will Morton is expanding his business in developing new Montana Made food products.