Rising Star Chef William Crandall of Izzy's Fish & Oyster - Biography

Miami Beach, FL

March 2016

Originally from Germany, William Crandall grew up on a farm surrounded by cow pastures and cornfields. But his introduction to the restaurant industry had less to do with sweat and heat, and more to do with style and a smile. Crandall started as a host, but he loathed the front of house position so much that he requested to be a dishwasher. His first job as a cook was at a small bistro, nothing fancy, but young Crandall was impressed by all the product made in-house, and he began to see a future for himself in food.  

In 2004, Crandall enrolled in the culinary arts program at Kendall College in Chicago, and he got his first post-graduation gig at NoMi in the Park Hyatt. There from 2008 to 2011, Crandall cooked during part of Rising Star Chef Andrew Zimmerman’s tenure, a chef he considers a mentor. After that formative experience, he was ready to make the move to Miami as sous chef of Azul at the Mandarin Oriental, where he eventually rose to chef de cuisine. 

In 2015, Crandall made another transition, to Chef Jamie DeRosa’s New England-inspired Izzy’s Fish and Oyster, a concept that’s set to grow across Florida. Crandall also co-founded a club for chefs to gather once a month and share a family meal, a simple concept that has deepened ties within the professional community. With Crandall’s talent and leadership, Miami is becoming a more sustainable, welcoming place for cooks to live, stay, eat, and, grow.