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Executive Chef Jeff Williams brings over seventeen years of experience in top kitchens around the country and a lifelong passion for culinary excellence to his role at NIOS. Here, Williams is combining his vast knowledge of the industry and his experience with a variety of international cuisines to bring a creative spin to this modern American restaurant for diners in New York’s theater district.

A Philadelphia native, Williams began experimenting in the kitchen at a young age while helping his grandfather prepare family meals. In his teens, Williams took a serious interest in the craft and enrolled in Baltimore International College with eyes on establishing a culinary career. A classically French-trained Chef, he learned from the ground up, taking kitchen positions in numerous restaurants while in school, including Fork Restaurant and Rembrandt’s in Philadelphia, and Windows at the Renaissance Inner Harbor Hotel. Upon graduating, he accepted a position at the Willard Intercontinental in Washington DC where he began his professional career.

Eager to broaden his horizons and grow, Williams relocated to the West Coast and worked as Chef de Cuisine at the W in San Diego. He quickly moved up the line at some of the city’s best restaurants, including STK West Hollywood as Executive Sous Chef, Crescent Hotel as Chef Consultant, Culver Hotel as Executive Chef, Westin Bonaventure as Outlets Chef, and Chopps as Corporate Executive Chef

One of Williams’ favorite things about cooking is his belief that a great meal instills memories. Like music, Williams finds that when you cook someone something they really enjoy, they will always remember what it was, who they were with, where it was, and who cooked it for them. Williams currently resides in Worcester, where he enjoys spending days off playing with his kids and his dogs, fishing, or visiting local drive-in movies.