William D’Auvray began his culinary career in Los Angeles working for celebrated chefs Michel Richard, Patrick Healy, and Wolfgang Puck.
He opened his pan-Asian restaurant, Fins, in 1997 to critical acclaim. Fins was named the No. 2 seafood restaurant in the country by Bon Appetit and restaurant of the year in The News & Observer in 2008. William turned Fins into the global street food restaurant, bu.ku, before moving to Florida and Maine as a restaurant consultant.
Lula’s is his first restaurant since returning to NC. It is a tribute to his great-grandmother, Lula, and his ode to creating simple food, the hard way.