Born and raised in Chicago's Lawndale and Austin neighborhoods, Williams first stepped into the kitchen to help his grandmother prepare dinner after school. Initially working in restaurant kitchens "as a means to an end," his passion for cooking ignited in 1996 when Michael Kornick hired him at the historic MK Restaurant in Chicago's River North. Over nearly 20 years, Williams advanced from salad chef to Executive Chef and part owner by 2008, gaining acclaim for his farm-to-fork, seasonal approach to American cuisine.
In November 2018, Williams launched his first solo venture, Virtue, a Southern American restaurant on Chicago's South Side, blending his fine-dining expertise, love for Southern cuisine, and deep study of food history and culture. Following his experience offering takeout during the pandemic, he opened a trio of takeout spots.
In 2019, Williams was named by The New York Times as one of 16 black chefs changing food dialogue in America. In 2020, Chicago Magazine named him Chicagoan of the Year and in 2022, he became the first Black chef to win the James Beard Foundation's Best Chef: Great Lakes award. He was also honored with the Mayoral Medal of Honor in 2021 for feeding frontline workers during the pandemic and advocating for social justice in the Black community.
Williams has been known to pump himself up for service by watching basketball match reruns, in the kitchen. A lifelong Chicago Bulls fan, Williams fondly recalls cooking a roast chicken for Michael Jordan, who gifted him a personalized Bulls jersey—one of his most cherished possessions.
Restaurants
Williams named his debut Chicago restaurant Virtue to reflect its purpose, emphasizing high moral standards, kindness, and hospitality with a cultural narrative. And, of course, it had to be anchored in delicious food.
Virtue quickly gained recognition, being named Eater Chicago’s 2019 Restaurant of the Year shortly after opening. It is now recognized with a Michelin Bib Gourmand. The menu is inspired by the food of the Great Migration, blending Southern roots with influences from the North while also considering how African cuisine might have evolved had history been different.
Williams’s dedication to Southern cuisine extends beyond the menu. He focuses on community engagement and mentorship and commits to hiring and training young people of color, fostering a more inclusive culinary environment. His Virtue Leadership Development Program equips participants with skills to create value-driven entrepreneurial projects.
In November 2021, Williams launched Mustard Seed Kitchen, a takeout and delivery-only concept offering high-quality, accessible meals. Less than a year later, in August 2022, he opened Daisy’s Po-Boy and Tavern, inspired by New Orleans' famous sandwich, near Virtue in Hyde Park. Shortly after, Williams and Virtue's Chef de Cuisine, Damarr Brown, collaborated to open Top This, a delivery and takeout concept specializing in mac and cheese with various gourmet toppings.
Recipes and dishes
Williams' well-executed Southern cooking draws inspiration from his fond childhood food memories and cultural heritage. His evolving menu at Virtue redefines American Southern cuisine, offering a range of dishes from lighter options to hearty comfort food rooted in traditional techniques and local ingredients. Starters may include freshly baked skillet cornbread slathered with honey butter, cauliflower with cashew dukkah, and root cellar vegetables. Heartier dishes like beef short ribs with creamed spinach and crushed potatoes or dirty rice topped with chicken gizzards provide more substantial options. Desserts, such as a white Cheddar and ganache-filled chocolate cake with bourbon cherries, offer a deeply satisfying conclusion.
Williams has made several television appearances, including on the Netflix series High on the Hog, which explores Black foodways and the contributions of Black culture to American cuisine. He also appeared on Somebody Feed Phil (2020), where he cooked for Phil Rosenthal, and was featured on ABC’s Live With Kelly and Ryan as part of the Hometown Chef Summer Cooking series.
