Chef William Conroy
A New Jersey native, William Conroy began his career at the age of 14 as a dishwasher at the Homestead Inn in Pennsylvania, working his way up to Sous Chef and eventually filling in as Executive Chef. A local food writer caught wind of his innate talent and featured him in the local
paper. His journey then led him to attend the prestigious Culinary Institute America in Hyde Park, NY. With diploma in hand, he began honing his culinary skills in some of the country’s top restaurants and resorts, including the 5-star, 5-diamond luxurious Little Nell Hotel in Aspen, CO
and the 4-star, 4-diamond Skytop Lodge in Pennsylvania.
Chef Conroy also joined the team that re-opened the waterfront 1500 South at Naples Bay Resort, formerly run by acclaimed Southern Chef Art Smith. His menu moved away from the previous chef’s Southern-inflected menu and focused more on rustic Italian and Mediterranean dishes featuring locally sourced seafood and the finest fresh ingredients from local farmers. When he joined the team in 2021 at Sorrel River Ranch in Moab, UT, he was tasked with the creation of an on-site garden, partnering with local farmers and curating the extensive farm to table dining program. In all of his culinary roles, Chef Conroy has always focused on highlighting fresh and local ingredients to create an unforgettable dining experiences, and he continues to solidify his reputation as a creative and ever-evolving culinarian and ambassador for The Little Garden in Labelle.
