WHAT WE DO
As founder and Executive Chef of Culinary Breakdown, Douglass Williams endeavors to share his Michelin star industry experience, tips, tricks and secrets with the home cook, in order to develop and expand their cooking horizons.
Culinary Breakdown offers both In-Home Cooking Classes & Private Culinary Experiences for cooks and foodies alike that are intended to inspire, motivate and build confidence in the kitchen.
In-Home Cooking Classes
Classes are designed for small groups of friends to cook together in a social and casual setting. Douglass will collaborate with the group to understand the goals and interests of everyone and then create a tasting menu for the class. Participants will be involved in the preparation and execution of the dishes and then sit down to a relaxed dinner party, served by the chef but created by the group.
Private Culinary Experiences
The CB experience is a unique dining experience in which Douglass provides in-home preparation of all of the classic Culinary Breakdown menu items for private dinner parties, cocktail soirees and more. The CB team brings the restaurant experience to your home by taking care of all of the shopping, food prep, cooking, serving and clean up, so you can enjoy the party and your guests.
ABOUT THE CHEF
Born and raised in Atlantic City, NJ, Douglass Williams was inspired at an early age by his father, an experienced, chef and his mother, an adventurous and devoted at-home cook. Influenced by the Mediterranean flavors his mother cooked for him, Douglass was drawn to the kitchen to begin his culinary adventure.
Trained in modern French techniques, Douglass began his career in Atlantic City and after a few years, moved on to Boston, where he fulfilled a 3-year post at Radius Restaurant, named one of the top 25 restaurants in America. He spent the next year making hand-rolled pasta and perfecting the rich flavors of Italian cuisine at Coppa, a nationally acclaimed 3-star enoteca, after which he traveled to Thailand, where he focused on authentic curry dishes and other traditional Thai specialties. Following, Douglass moved to New York where he spent two years at the 2-Michelin Star restaurant in Tribeca called Corton. Most recently, Douglass has returned from Paris, where he cooked at 2-Michelin restaurant Akrame. Now, back in Boston, Douglass continues to share his worldly experiences with his valued Culinary Breakdown clients.