Arin Will

Originally from Portland, Oregon, Arin Will’s path into the kitchen began at just 16 years old, when a pivotal moment at a neighborhood French restaurant set everything in motion. What started as a job bussing tables quickly turned into something more when Chef Pascal Chereau invited him into the kitchen. From that day forward, Arin was fully immersed, learning to break down seafood and whole animals, and discovering the rhythm and discipline of restaurant life.

Choosing hands-on experience over a traditional academic path, Arin committed himself to learning through work, travel, and immersion in diverse culinary environments. His early career included time with James Beard Award-winning chefs Greg and Gabrielle Denton in Portland, where he developed a strong foundation in whole-animal butchery, charcuterie, and globally influenced cuisine. He later worked under Rising Star Chef William Preisch, refining his skills in modern and contemporary techniques, including multi-course tasting menus and ingredient-driven cooking.

Arin’s journey took him to San Francisco, where he spent several years at the Michelin-starred SPQR under Chef Matthew Accarrino, focusing on handmade pasta, seasonal ingredients, and thoughtful Italian cuisine. It was there he met his wife, Victoria, also a chef, with whom he shares a deep passion for food, travel, and culture.

A formative chapter came during a four-month journey through Europe, where time spent in Spain, particularly Barcelona, left a lasting impression. The spirit of Spanish hospitality, the simplicity and quality of ingredients, and the culture of gathering continue to influence his approach to cooking today.

Upon returning, Arin joined the acclaimed two-Michelin-starred Acquerello in San Francisco, where he rose to Executive Sous Chef. There, he helped lead a highly dynamic kitchen producing both prix fixe and tasting menus, alongside specialty wine dinners and seasonal experiences. The environment sharpened his precision, organization, and ability to lead within a complex and high-performing team.

During the pandemic, Arin and his wife relocated to Tacoma, Washington to support their family. While there, he served as Head Chef at E9 Brewery and Taproom, developing a menu centered around wood-fired cooking and seasonal Pacific Northwest ingredients, an experience that deepened his connection to live-fire techniques and ingredient-driven cuisine.

Now at Aiona, Arin brings a combination of technical precision, global perspective, and a deep respect for ingredients shaped by both agriculture and fire. Known for his focus, dedication, and calm leadership, he is especially passionate about mentoring and training the next generation of cooks, finding purpose in helping others grow within the kitchen.

For Arin, hospitality is rooted in honesty, respect, and communication. He believes that when a team operates with trust and shared intention, it creates an environment where both staff and guests feel genuinely cared for.

Outside of the kitchen, he and his wife continue to travel whenever possible, having explored more than a dozen countries together. At home, he finds balance in gardening, cooking, and life with their four rescue cats, a quieter counterpoint to the intensity of the kitchen.

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