Serving: Smoked Beef Pot Pie, Cornmeal Crust, and Black Tea Demi
Malik Williams is a culinary professional that delights guest with a passion for crafting exceptional dining experiences. Currently operating as the CDC, Chef de Cuisine at Lou Reda’s an American Table and Tap@1918, and also holding the esteemed position of Chef and Owner at Thorns and Ivory.
He bolsters an associate’s degree in Culinary Arts and a bachelor’s in Food and Beverage Entrepreneurship with a minor in economics from Johnson and Wales University c/o ’21. Malik combines his culinary expertise with a strong business acumen. His journey in the culinary world began at a young age, inspired by his grandmother’s resourcefulness in the kitchen, where he developed a deep appreciation for the transformative power of food. Over the years, Malik has honed his skills in diverse culinary environments, ranging from fine dining at juke joints, prestigious 4-star hotels to exclusive member-owned country clubs.
Malik’s dedication to his craft has been recognized, earning him the distinction of being a finalist for the NCRLA Best Chef award for two consecutive years, while being the youngest chef at the time. Beyond the kitchen, Malik finds joy in outdoor adventures like hiking and traveling, capturing moments through his photography, and fostering community connections through his culinary creations. With a blend of creativity, expertise, and a commitment to excellence, Malik Williams continues to leave a lasting impression on the culinary landscape, one dish at a time.