When Will Cisa moved to Asheville, he had so much to bring with him that he had to move in two stages; the first was without his massive collection of beloved cookbooks – except for one. He refused to be separated from his tattered copy of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee.

A Charleston, SC native, Will attended the Culinary Institute of America and has held positions in esteemed restaurants around the country, such as FIG in Charleston. After moving to the West Coast during the chef-owned farm-to-table boom and helping open several restaurants, followed by working as a restaurant consultant for a few years, he landed in Asheville working at Gan Shan’s original location, Gan Shan Station. In early 2020, the then-owner of Gan Shan Station made the decision to close the restaurant and simplify his life. Will’s talent and coastal heritage had caught the eye of Scheffer, who asked him to take the helm of his new upscale seafood concept, Jettie Rae’s Oyster House.

Will now serves as Executive Chef of Jettie Rae’s as well as the Director of Culinary for all Scheffer Group concepts, where he aids in menu development, vendor negotiation and ingredient sourcing, and operational procedures in the kitchens.