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Patrick Williams
Chicago, IL

BIO

I began my culinary training at the age of 4, learning basic cooking skills from my grandmother, grandfather and mother. This fostered a life-long love of cooking and gave me the incentive to change careers several years ago, obtaining my Culinary Arts Degree from Chicago's Kendall College. While at Kendall, I was accepted into the prestigious Brennan family culinary internship program in New Orleans, LA. This is truly were my love for the fusion of classic French cuisine and the comforting flavors of the south began to grow.

Due to hurricane Katrina, I was not able to complete my training in NOLA, but I began to utilize the knowledge that I gained during extensive travels (China, South America and Spain) prior to my career change to inspire my love of different flavors. This along with my education and experience at two former Chicago sister restaurants, South, and critically acclaimed Speakeasy Supper Club (featured on WTTW’s restaurant review show, “Check Please”) - where I served as sous chef and executive chef - kept me on the path to learn and appreciate a multitude of flavor profiles and techniques. Following this I had the privilege to help a local college open the Coho Café, near the shores of Lake Michigan in Frankfort, MI. There, as the chef de cuisine, I honed my skills on a daily basis.
         
I am continuously doing what I can to enhance my knowledge of different cuisines and their preparation by opening my catering venture Comfort Cuisine (French influenced upscale 'soul/southern' food, or working as a chef consultant with Beau K Catering & Personal Chief Services, a gluten free clean-eating venture, as well as teaching as a part-time adjunct professor at both MSU and Kendall College. Finally, my family company, Grampa Boos BBQ and Basting Sauce, has become an important passion project to celebrate my heritage and food story.