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 cuisine, Douglass demonstrates his commitment to creating honest food by using accessible ingredients. His love for Japanese and Middle Eastern cuisine can be seen throughout his straightforward and inspiring dishes.

Douglass began his career at the Historic Smithville Inn in Atlantic City, one of the oldest restaurants in the country and continued on to work at the renowned Harborview Restaurant in the Trump Casino and Resort. After moving to Boston, Douglass fulfilled a 3-year post at Radius Restaurant, named one of the top 25 restaurants in America , which afforded him the opportunity to work with noted chefs Patrick Connolly and Michael Schlow, both James Beard Award recipients. He spent the following year making hand-rolled pasta and other traditional Italian delights at Coppa, a neighborhood 3-star enoteca featuring Italian small plates, alongside Jamie Bissonnette and Ken Oringer. Douglass recently returned from a culinary enlightenment trip to Thailand, where he focused on perfecting authentic curry dishes and other traditional Thai specialties.

Douglass can often be found in his vegetable garden in the Fens, so keep an eye out for some home grown eggplant and Japanese sweet potato coming to a plate near you.