Executive Chef Will Befort brings his culinary passion to the kitchen at DryHop. Will found an early love for food because cooking was connected to being around the people he loved. He finds joy in transforming raw ingredients into something greater. Will has always believed food and beverage bring out the best in one another and his focus is to create exceptional dishes to accompany the excellent beers created by our brewers.

After receiving his formal culinary training at the New England Culinary Institute, Will moved to Chicago to intern for Chef Rick Bayless at Frontera Grill. He fell in love with the Chicago food scene and after a second stretch at Frontera he decided Chicago would be his home.

Most recently, Will was DryHop’s Sous Chef, a position he reached after working his way up from the line.