Culinary Breakdown

A Collective Culinary Experience

ABOUT DOUGLASS WILLIAMS

ABOUT DOUGLASS WILLIAMS

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 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 neighborhood 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 cooked at a 2-Michelin Star restaurant in Tribeca called Corton for almost two years. Most recently, Douglass has returned from Paris, where he cooked at Michelin restaurant Akrame. Now, back in Boston, Douglass continues to share his worldly experiences with his valued Culinary Breakdown clients. 

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