A native of West Hartford, Connecticut, William Kovel’s desire to cook professionally started in elementary school when in 5th grade he announced his desire to become a chef…or a garbage man. From that point, his education and career decisions led him to culinary school at Southern New Hampshire University. After receiving his degrees in Culinary Studies and Hospitality Studies, he headed to San Francisco, learning from one of the best chefs in the country, Traci Des Jardins of Jardinière.  His next career move was a stint at the Ritz-Carlton under Chef Sylvan Portay. When family called him back to the East Coast, Kovel settled in Boston where he currently serves as Consulting Chef at 28 Degrees.