Chef William Poolman
It doesn’t matter what you do, it’s how you do it. That’s the credo by which Chef William Poolman of the Chart House Restaurant in Monterey operates his kitchen. A 35-year veteran of the restaurant industry, Chef Poolman expects perfection from himself and his team. “I’m actually a really easygoing guy, but when it comes to food…,” Chef Poolman chuckles, with no further explanation needed.
Prior to attending San Francisco’s California Culinary Academy—he graduated with honors and received the coveted Daniel Carlisle Walker Award—Chef Poolman was a research scientist in electron microscopy and tissue culture. Having enjoyed working in restaurants during college, Poolman found it easy to trade his petri dishes for saucepans. Chef Poolman’s success at the academy led him to such notable restaurants as La Folie and the former Ernie’s in San Francisco, Mauna Kea Resort on Hawaii, and finally to the Koa House Grill in Waimea, which he owned and operated for 12 years. At the Chart House, Chef Poolman has his mind set on another industry achievement: “I want to make this [restaurant] better than all the other Chart Houses,” he says.