Richmond Station | William Kresky, Executive Chef • Stratford Chefs School
Richmond Station | William Kresky, Executive Chef

Richmond Station | William Kresky, Executive Chef

Canadian Guest Chef


Chef William Kresky is the Executive Chef at Richmond Station in Toronto. He began his career at Westmount Golf & Country Club in Kitchener at the age of 15. In 2014 William took a job at Richmond Station as a dishwasher and from there worked his way through every station in the kitchen up to Sous Chef. In 2017, he left Richmond Station to accept a job at Alo Restaurant where he worked as Sous Chef for three years. He has also spent time at The French Laundry in California, as well as Gramercy Tavern and Blue Hill at Stone Barns in New York. He returned to Richmond Station in 2021 where he leads one of Toronto’s best kitchens, serving locally sourced and ingredient inspired food rooted deeply in classic French cuisine with hints of international flavours. 

Chef Mike Pallister has been at Richmond Station for the past 9 years. He is currently head of their events program and production team. Mike also oversees the butchery program and specializes in artisan charcuterie. Mike spent four years working at The Church Restaurant in Stratford and attended George Brown College.

Chef Ayush Maurya graduated from George Brown College in 2018 and has worked at Richmond Station for the past five years. Promoted to Sous Chef in 2021, Ayush has been instrumental in crafting bi-weekly changing menus and leading the kitchen team on a daily basis. 

Brandon Wraith graduated from Stratford Chefs School in 2014 and shortly after pivoted to the front of house side of the industry. After working at Rundles for a season he moved to Toronto to work at Nota Bene under SCS alumni Geoff O’Connor until he eventually moved to Richmond Station to work with co-owners (and SCS Grads) Carl Heinrich and Ryan Donovan, where he has been working since 2016. He has worked most positions from server assistant, server, junior manager, service manager before moving into his current role as the assistant general manager, overseeing the front of house of the restaurant.

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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