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Bourbon Steak's Will Morris' Tattoos Tell Of Staging, Cancer

Welcome back to Ink Spotted, a new feature in which Eater talks to DC's tattooed chefs and gets the stories behind their most intriguing ink.

[Nevin Martell/]

Will Morris, the executive sous chef at Bourbon Steak, got his first tattoo when he was 16 — "a stupid little dragon on my thigh" — and he’s gone on to get around 60 percent of his body tattooed. Some are souvenirs from his travels. The three stars are mementos from staging at a Michelin one star (Nobu), a two star (Le Manoir aux Quat'Saisons) and a three star (The Oak Room, under Marco Pierre White). "The best year of my life; the loneliest year of my life; the scariest year of my life," says Morris. "But something that I will always treasure."

Perhaps his most personal tattoo is the "Cancer Free" tattooed on his hands. "I had it, I fought; I won," he says. "As soon as they gave me the clearance, I thought, 'I'm going to have a drink and get tattooed. Actually, I might have a few drinks.'" Morris doesn’t see himself stopping anytime soon either. He wants his next tat to be "something cartoon-ish." He’s thinking about getting a slice of pie and a milkshake put on his legs, inspired by the ads that play before movies depicting dancing boxes of candies.
—Nevin Martell

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