Paul A. Williams, CEC's Page

Relationship Status:

Married

About Me:

Bio for Chef Paul Andrew Williams, CEC

Chef Paul Williams’s passion for food started at a young age at his family’s dinner table. Williams’s hails from an Italian back ground where his Grandmother and Mother were the chef’s for the family. The smells of sugo cooking, meats roasting and pastas being handmade had always drawn the young Williams to the kitchen. The young chef was always asking “what can I do to help?” Williams Grandmother Vinci would have him peeling vegetables, cleaning garlic, kneading pasta. This started his love for food and cooking.

Growing up in Queens, New York Chef Williams had experienced several styles of foods and cultures found around his neighborhood. It wasn’t until his teen years Chef Williams decided to make cooking a career. Williams was approached by his mentor he told the young cook that he had “true culinary talent and should go to a culinary school”.

Following his heart and the advice from his mentor Chef Williams decided to attend the prestigious Culinary Institute of America. During his time at the Culinary Institute of America Williams maintained a 3.2 GPA while being part of the saucier club, the Escoffier Society and assisted the Culinary Institute of America culinary team. Chef Williams wanted to work in New York City for his externship Williams spent six months at the famed Italian restaurant San Domenico created by Tony May. Upon graduation Williams headed back to the big apple to work at another legendry restaurant The River Café in Brooklyn with Chef David Burke. After New York City, Chef Williams found himself in Tampa Bay Florida where he joined the Four Star Hyatt Regency Westshore.

Chef Williams left for Charleston, South Carolina with a chance to be a partner in his own restaurant Tom’s American Bistro. The restaurant celebrated years of success due to the food he had created. The young Williams started getting restless and began traveling around the country to complete his training. Holding positions at several four star properties across the country. In 1996 Williams was working for Master Chef Jean Banchet at Ciboulette restaurant in Atlanta prior to its closing when Chef Banchet recommended that join the powerhouse restaurant group Buckhead Life Group were Williams became the Chef Tournant at 103 West one of the groups Four Star restaurants. Williams had an opportunity to open a new restaurant as the Executive Chef. The restaurant named Pastis, opened to positive reviews and Chef Williams was recognized as one of Atlanta’s top ten new chefs. After much acclaim and nation wide notoriety Williams became the Executive Chef of both Pastis and its sister restaurant Anis. During a fund raiser Williams met Chef Thomas Cathedral, CMC the chef of Cherokee Town and Country Club and team member of the Culinary Olympic Team 1988. The chef recommended that Williams try Country Club work.

Taking the chefs advice Williams moved to Texas to join the top rated River Oaks Country Club. Chef Williams found himself paired up with seven time Olympic team competitor Chef Charles Carroll, CEC, AAC. Williams worked as the Executive Sous Chef at the club for three years. At River Oaks Country Club he had opportunity to work with several guest chefs from around the country and Culinary Olympic Team 2000, 2004 and 2008. River Oaks Country Club is one of the practice facilities for the Culinary Olympic teams even now. During the years at the club Chef Williams has had a chance to compete in ACF cooking contests winning several medals

After receiving his Certified Executive Chef diploma through the American Culinary Federation Williams was offered the Chef de Cuisine position at the four star Ahwahnee hotel in Yosemite, California under Master Chef Roland Henin, CMC. After helping restructure the food and beverage program, Williams was invited to the Masters of Food and Wine event in Big Sur. That night Williams was approached by Monterey Peninsula Country Club in Pebble Beach to join the club as the Executive Sous Chef. He gladly accepted to join this top rated, prestigious Pebble Beach club. Two years later during the holidays Williams was visiting family in his wife’s home town of Houston, Texas during the visit Williams wanted to check out the 15 million dollar remodeled of the River Oaks kitchen. After visiting, Chef Charles Carroll, CEC, AAC called Williams asking if he would like to return to the club as the Chef de Cuisine of the grill restaurant. Williams accepted the challenge and returned. During the time back at River Oaks Country Club Williams was responsible to re building all areas of the member’s ala carte restaurant. After two years and getting the grill back up to the member standard, Williams was offered a position at the top country club in southwest Texas, The Laredo Country Club. Williams accepted the position to help repair the clubs food service program and after a year is still there improving all food service outlets with high member satisfaction.

Website:

http://www.laredocc.com

What is your favorite recipe creation?

Sage Roasted Capon, Butternut Squash Gnocci, White Asparagus, Truffle Brown Butter

When did you enter the Culinary Profession?

1984

Who is your favorite Musical Artist?

Notorious Big - Usher

What is your favorite TV show?

Kitchen Nightmares

Last Book Read:

Finding Time to Be Great, Leadership Lessons from a Chef, Charles Carroll, CEC, ACC

If you could have dinner with any three people who would it be and why?

Ferdinand Metz,CMC, Alexander Talbot, Dan Huglier,CMC
For there vision and thoughts on food.

What is your favorite Culinary Web site?

http://www.ideasinfood.com