Chef Michael Williams

I embarked on my culinary journey at 15, working in restaurants with a relentless desire to absorb as much knowledge as possible. Progressing through every role in commercial kitchens, from entry-level positions to the esteemed role of executive chef, I cultivated a comprehensive understanding of the hospitality. Amidst the transformative landscape of the pandemic, I transitioned to working for a catering company and concurrently embraced the role of a private chef. This shift not only broadened my professional horizons but also ignited a newfound passion within the dynamic realm of the hospitality industry. Motivated by this discovery, I established my own LLC a year ago, aiming to extend the reach of my private chef services to the broader public.