Mary Wills is a visionary chef, culinary entrepreneur, and architect of unforgettable gastronomic experiences. Born in Akron, Ohio, she trained at New York City’s International Culinary Center and at Alma, la scuola di cucina in Parma, Italy—the pinnacle of culinary excellence in Europe.

Mary honed her craft at Anthony Bourdain’s iconic Les Halles and serving as Chef de Cuisine at New York City’s legendary Le Cirque—training grounds that continue to inform her precision and pace in Manhattan’s most demanding private kitchens. She has since brought that same discipline to Silicon Valley and the Peninsula, where she designs culinary systems for founders and operators who expect the same rigor in their kitchen that they expect in their companies.

Mary’s clientele is a who’s who of global culture: NBA superstars, Hollywood icons including Sofia Vergara, Dakota Johnson, and Solange Knowles, leading musicians, philanthropists, and winery owners in Napa Valley. At sea, she has served as private chef aboard yachts up to 200 feet across the Bahamas, the British Virgin Islands, and West Palm Beach, Florida—commanding galleys where precision and adaptability are non-negotiable. Her work consistently challenges conventional definitions of omnivore and carnivore alike, transforming each meal into an immersive, boundary-pushing experience.

For leaders and innovators from Manhattan boardrooms to Silicon Valley campuses, Mary represents the intersection of creativity, precision, and bold experimentation—delivering culinary experiences that are not just meals but catalysts for connection, inspiration, and unforgettable moments. She is available for placement worldwide.

Mary holds current ENG certification and maintains an up-to-date passport, ready for immediate placement on land or at sea.