In Good Taste - The Boca Raton

In Good Taste, Chef Will Cox

"I love the challenge of ensuring perfect service from the moment a guest walks into the room."

When Chef Will Cox arrived at The Boca Raton to start a new chapter in his culinary career, he came with an open mind. “Admittedly, I didn’t know much about The Boca Raton other than its name and prestige,” he says. “I found out quickly that it’s the heartbeat of the city.”

After forging a career of culinary prestige in New York City’s finest restaurants, Cox was ready for a new challenge, one that would see him collaborate with Chef Andrew Roenbeck, the director of culinary operations, and Major Food Group to produce signature restaurants throughout The Boca Raton. Formerly helming the Major Food Group kitchens of The Grill, The Pool, Carbone, and ZZ’s Club, Cox’s years with the restaurant organization have refined his unparalleled desire to achieve excellence, an attribute he brings to his current role at The Boca Raton, where he oversees The Flamingo Grill, Japanese Bocce Club, Sadelle’s, and Principessa Ristorante.

In making his move to Florida, Cox saw an opportunity to be at the beginning of something impressive at The Boca Raton—to, as he said, “Get my DNA and fingerprints on it, and make an impression right as the property is rebranded into what it is today.” Find out how this culinary professional is looking to impact dining, one meal at a time

What’s one thing that most people don’t know about your culinary style?

“I love being in the dining room, touching the tables, and working with the captains… I have a philosophy: Every aspect of dining is high level, from the front to the back of the house, and I love the challenge of ensuring perfect service from the moment a guest walks into the room.”

What’s the best piece of advice you’ve gotten when it comes to cooking?

“It’s all trial and error. I’ve made every damn mistake in the world in culinary, but I’ve learned from it. I’ve learned this from great chefs, like Eric Ripert when I was at Le Bernardin, and they don’t hide their mistakes. They show people their errors, and correct it.”

From a culinary point of view, how do you keep challenging yourself?

“This job is constantly a challenge. People are vocal about what they like and don’t like. We get honest feedback. The payoff is that we get to up our game. Here, the feedback is constant, and that’s an advantage. Because we work with such a great team of like-minded professionals, it’s a chance for all of us to get better.”

What are your future plans within the signature restaurants?

“Keep the party going. I joke with the proprietors of Major Food Group, telling them, ‘You better look out: The best restaurants in Major Food Group are going to be in Boca Raton.’ And, I truly believe that. Everybody at The Boca Raton is passionate. And it really shows. When it all clicks, it’s hard to describe the synergy.”