Alumni Spotlight: William Roberts, Class of 2006

William is the Executive Chef at Dio Deka, an elevated Greek Tavern in Los Gatos, CA. Tonight’s special? California Sea Bass with ouzo, tomato, olives and capers.
William is the Executive Chef at Dio Deka, an elevated Greek Tavern in Los Gatos, CA. Tonight’s special? California Sea Bass with ouzo, tomato, olives and capers.

Highlighting our talented alumni from the Professional Culinary Arts program, ICC catches up with chef William Roberts from the class of 2006 to reflect back on 10 years in the culinary industry. As Executive Chef of Dio Deka in Los Gatos, California, Roberts leads the only Greek restaurant in the U.S. to be a Michelin Star Recipient and Michelin Star rated.

After graduating from the French Culinary Institute in New York, Chef William Roberts worked under various Michelin-starred chefs in New York City and Woodside (Queens) before heading west to San Francisco to join Michael Mina’s team in relaunching a flagship restaurant in San Francisco. While at Dio Deka, Roberts shares his passion for fine cuisine with guests and actively shows you can #LoveWhatYouDo throughout your career.

ICC: What made you choose to pursue a career in the culinary industry? 

Roberts: “The culinary industry chose me as much as I chose it. What started off as an interesting job grew into an obsession. I worked in restaurants for 5 years before I attended the FCI (ICC). Once I realized that this could be my career I looked to solidify my skills and resume. What has always drawn me to cooking was the transformation of raw ingredients from the earth into something delicious. The idea of creating pleasure and nourishment for a completed stranger is unique to the hospitality industry.”executive-chef-william-roberts-of-dio-deka-los-gatos-ca

ICC: What was the best advice you’ve ever received while in culinary school?

Roberts: “The best advice I ever received was to have relentless determination. Very few people are naturals at anything, for most of us it takes hard work, repetition, and putting in time. The biggest thing that I notice about the younger generations of cooks is that the majority of them doesn’t want to put the time in required to progress and develop into the next generation of chefs.”

ICC: What was your favorite memory attending ICC’s California campus?

Roberts: The FCI ( ICC) was a great experience for me. The network that they create stays with you for your entire career. The quality of the chef-instructors was very high and for the student with no previous experience it does prepare you for an entry level position in a kitchen.

A lasting memory of my time at the ICC is meeting my wife and building friendships that will last a life time.”