William Valentine graduated from Johnson & Wales College in 1982 with a culinary arts degree. He moved to New Orleans in 1983 as broiler at the Rib Room in the Royal Orleans Hotel, working his way up the kitchen ladder to garde manger. In 1985, he went to work for Great Chef Andrea Apuzzo at his new restaurant in a suburb of New Orleans and then he moved over to Gautreau’s to work with Great Chef Armand Jonté. In 1987, he was appointed to be executive chef at Spring Close House in East Hampton, New York, and the following year, he was hired as executive sous chef at the Sagamore Omni Resort in Bolton Landing, New York.
In 1988, he returned to New Orleans as executive sous chef for Great Chef Kevin Graham at the Windsor Court Hotel. In 1992, the Great Chefs television crew showed up to tape him for the Great Chefs television series, the Louisiana New Garde, and he appears in episode #20 on the Discovery Channel.
In 1993, he went out west to Los Angeles, to be the executive chef of Checkers Hotel; then two years later, he returned to East Hampton, New York as executive chef and general manager of the Maidstone Arms Inn and Restaurant. In 2004 he took the position of corporate executive chef of Really Cool Foods, also in New York, until he opened his own consulting firm in 2011, where he remains today in 2016.