William began his career in the Hospitality Industry at the tender age of 16 at The Mayflower Inn, a 5-Star, 5-Diamond, Relais & Chateau property in Washington, CT. First as a Food Runner and Backwaiter, and later as a Bartender, Server, and Head Server, William built his foundation for exemplary service working with the most professional and acclaimed service team in Connecticut. After four years there, William decided that he wanted to make Hospitality his career, and enrolled at Johnson & Wales University.
At Johnson & Wales, William majored in Food and Beverage Management and Culinary arts, earning two A.S. degrees, graduating Summa Cum Laude twice in a span of three years while experiencing both the Providence, RI, and Denver, CO, locations that Johnson & Wales offered. Seeking a greater challenge and a new experience, William chose to transfer to the School of Hotel Administration at Cornell in Ithaca, NY to complete his B.S. in Hotel Administration. While there, William focused on wine, working as a Teaching Assistant in the acclaimed wine courses offered at Cornell. In between all of this, Fineas Rohlfing, Williams’s son, was born. It was a busy few years!
Following his graduation with honors from Cornell, William moved to tiny Milford, PA, to work as the General Manager and Beverage Director for The Delmonico Room and Bar Louis restaurants in Hotel Fauchere, a 4-Star, Relais & Chateau property. After spending a year there, William felt the lure of city living and moved on to Boston, working as a Sommelier and Dining Room Manager at L’Espalier, a 4-Star, 5-Diamond restaurant, and its sister restaurant, Sel de la Terre. Continuing his focus on service, William also continued his education, passing the Court of Master Sommeliers Introductory and Certified Examinations on back-to-back days, winning the Walter Clore Scholarship for the highest score on the Certified Examination.
After six years at L’Espalier, William wanted a chance to get to know Italian cuisine and wine intimately, jumping at the opportunity to become the Assistant General Manager and Beverage Director at Sorellina. Working with General Manager Dominic Minots, William was shown the Columbus Hospitality Group philosophies on service and cuisine.
Following his successes at Sorellina, William spent one year at Mooo…. as the Assistant General Manager and Beverage Director. Working with General Manager Alexa Demarco, Mooo…. was once again awarded the Forbes Recommended designation as one of the finest restaurants in the country.
When offered the opportunity to move to L’Andana, Burlington’s finest restaurant, as General Manager William again leaped at the chance. Reuniting with Executive Chef Nicholas Panagos, William amassed the aggregate experiences of his career; William is dedicated to building on the strong foundation laid here to continually elevate the service, cuisine, beverage program, and overall experience at L’Andana. William’s philosophy on service closely follows the tenants that Danny Meyer has laid out—“in the end, what’s most meaningful is creating positive, uplifting outcomes for human experiences and human relationships. Business, like life, is all about how you make people feel. It’s that simple, and it’s that hard.”
William remains passionate about all things wine, spending two weeks every year working at both the Nantucket Wine Festival and Newport Wine Festival, with the Wine Operations team while also moonlighting as a Guest Sommelier. (It’s less glamorous than it sounds.) Continuing his Court of Master Sommelier’s course of education, William is a candidate to sit for the Advanced Examination, which is the last step before a Master Sommelier Examination and diploma.
In his spare time, William enjoys relaxing with his family and friends on the back porch with a glass of rose, his chess board, and a good book. If you have any suggestions, please let him know! He is always on the lookout for a new author.