Brady Williams is the executive chef at the Canlis restaurant in Seattle and one of five Rising Star Chef nominees at this year’sJames Beard Foundation Awards.
Williams was born in Southern California and pursued a professional hockey career before a major injury derailed that dream and led him to the kitchen.
His first job was working at his grandparent’s diner but he quickly outgrew this post, taking a job as Chef de Cuisine at FT33 in Dallas and later working under chef Carlo Mirarchi in New York.
In the video above, Williams reveals his approach to cooking in the kitchen and who he would love to share a meal with - you might be surprised by his answer.
The Rising Star Chef Award, sponsored by S.Pellegrino, focuses on young talent across the U.S restaurant industry. It’s aimed at chefs 30 years or younger who are ‘likely to make a significant impact on the industry in years to come.’ Previous winners have included Daniela Soto-Innes, Christina Tosi and David Chang.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.
Our quick and easy cast-iron skillet pizza recipe is adaptable and straightforward. If you have a favourite sauce or topping, feel free to sub it in to make your very own version of the perfect cast-iron skillet pizza. Take a look.