February 20-24, 2019 Miami Beach
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Williams

Kate Williams

A Detroit native, Kate Williams grew up surrounded by a large Irish Catholic family where food and drink were always the main event. It was this dynamic lifestyle that led Williams to cultivate her passion for hospitality, striving to be the ultimate hostess at an early age. 

Williams attended Michigan State University where she studied Food Science. During her time in the University’s agricultural program she experienced her first humane hog slaughter, sparking a new passion for nose-to-tail, whole animal preservation and utilization. 

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A Detroit native, Kate Williams grew up surrounded by a large Irish Catholic family where food and drink were always the main event. It was this dynamic lifestyle that led Williams to cultivate her passion for hospitality, striving to be the ultimate hostess at an early age. 

Williams attended Michigan State University where she studied Food Science. During her time in the University’s agricultural program she experienced her first humane hog slaughter, sparking a new passion for nose-to-tail, whole animal preservation and utilization. 

Williams left the program her senior year to attend the French Culinary Institute in NYC where she received her Culinary degree. After graduation, Williams spent time in Chicago where she served as Sous Chef to Wolfgang Puck. She then returned to Detroit for roles as Executive Chef at Detroit’s Republic Tavern and Rodin. Williams also spent time cooking in Copenhagen at the famed Relae restaurant. It was during her time in Copenhagen where Williams found her style of cooking – Nordic food with a little more romance. 

In September 2017 Williams stoked the fire on a new endeavour: restaurateur. With the opening of Lady of the House, Williams brought a new breed of progressive, vibrant and dynamic cooking to Detroit’s Corktown district. In its first year of opening, Lady of the House was named James Beard Foundation semi-finalist for “Best New Restaurant” 2017, GQ “Best New Restaurant in America, 2018”, and was profiled twice in the New York Times. In May 2018 Williams received the honor of Food & Wine “Best New Chef 2018”. 

Passionate about highlighting local farms, Williams focuses on #uglyfood, which minimizes food waste on farms to feed more people and encourage them to grow their own food. An extension of the Slow Food movement, it’s meant to beautifully prepare food that would otherwise be thrown away on the farm. 

When she’s not in the kitchen, Williams works with Alternatives for Girls, a 501c3 aiming to help homeless, high-risk girls and young women avoid violence and exploitation. Williams also teaches a cooking class on how to prepare healthy meals at fast food prices and is a member of the National Women’s Chef and Restaurateurs Group.

MEDIA CONTACT

BREAD & BUTTER PUBLIC RELATIONS

Lauren Miller

903.641.1303

Laurenm@breadandbutterpr.com

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