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.
NFTs have taken the digital realm by storm, with many of the crypto-assets being sold for astronomical fees. But how can restaurants and food professionals explore the possibilities of this new technology? FDL takes a look.