You should follow us on TwitterDerrick-Michael Williams - Executive Chef/Personal Chef/Owner - Chicago, IL
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| www.dmichaelculinarygroup.synthasite.com | |
| Executive Chef Derrick-Michael Williams Bio I have served with Internationally renowned Executive Chef's starting with the great Paul Phroudome... my love for the art has given the oppertunity to serve with other chefs such as Wolfgang Puck, Sarah Molden, Anita Cunningham, Jimmy Gibson, Kieth Hubbard, Emiril Lagasi, David Robbins, Thomas Cook, Deborah Paquett, Vincent Giurehault, and many others. Derrick-Michael Williams is the Chef Owner of D'Michael Fine Dining, and Tapas Bistro formerly Located on St. Charles Ave. in the crescent city of New Orleans La. Chef Derrick-Michael started learning the field among my family, working as a busser, dishwasher, to earn the opportunity as a chef assistant. Then I moved to Nashville Tn., to earn a bachelors degree in Business at Tennessee State University. While attending T. S. U. Nashville I worked as a cook under the direction of Chef Mathew at Mere Bulles restaurant downtown Nashville Tn. After earning a bachelors degree in 1988 he had begun my study and training of the culinary field at Le Cordon Bleu Culinary Institute Adelaide/Sydney, Australia. "This is where I had come to life.†I enrolled in the Business School at Le Cordon Bleu in Adelaid and I had earned a bachelors in Gastronomy, and a associates in Hotel & Restaurant Management and Catering & Event planning. After this three year tender, my career goals were unmistakable and evident. Certified and talent driven I was accepted to intern at Wolfgang Pucks Spagos Beverly Hills Ca. Southern California had taught me the celebrity approach of culinary entertainment, from the Oscars, to serving a celebrity venue at Spagos or a private tasting at one of California’s private millionaire estates. In 1993 after learning a promising field from the Spago family I then moved to the Cincinnati area where I had joined with Chef Anita Cunningham to work as an Sous Chef at The Waterfront South Beach Grill, which is also a celebrity forum where I had achieved a remarkable feet of earning the status as one of the Top Hundred Rated Restaurant in America by Zagat. As Executive Souse Chef at the Angelus Resort recently acquired by the Ritz Carlton, in the West Indies, where I overseen the Caribbean highest rated restaurant, Le Caribe. Becoming a gourmet guru I had the opportunity to work for five different Certified Master Chefs by the ACF of which there are only 74. In 1998 I had earned a Best New Chef mention fron food and wine, then in late 2000 I opened D'Michael Fine Dining, and The Bistro New Orleans, earning best fine dining splurge in New Orleans by New Orleans city business in 2005, since hurricane Catrina devastated New Orleans and the Gulf coast in September 2005. I Chef Derrick-Michael Williams has privately entertained through out the world with the unmistakable passion for food and flawless service. I have also participated in national and international culinary events. In 2005 I won the Inaugural Inter-Caribbean Culinary Competition, beating the Caribbean's best. I have also participated in culinary events at the prestigious James Beard House in New York City. In 2006 I then joined Chef Thomas Cook at Nashville’s historic Wyndahm’s Union Station Hotel to crate the now opened 701 Prim Chop House. Opening the art of culinary to central Iowa with the A.C.F., contributed to such events as, relay for life(fund raisers for cancer) ,Taste of New Orleans (benefit for displaced hurricane victims), the first International Special Olympics hosted by Iowa State University, Ames Iowa., Iowa Pork Producers show case and many more… 2008 I come to Phoenix to earn the gift of working under the direction of Chef Vincent Guerithault, still entertaining a celebrity venue with my Creole flavor and style. "A fourth-generation Chef, Derrick-Michael Williams is a leading and respected authority whom has helped develop and shape Creole-American culinary culture. Chef Derrick-Michael has earned numerous accolades, including his Certification as Executive Chef". …"when only the finest will do" |
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| Bachelors Degree in Business Management,Bachelors Degree in Gastronomy,Certificates in Cuisine and Patisserie,Certified as an Executive Chef,A.A. Hotel & Restaurant, Banquet & Event planning.Developed appealing, cost effective menu items and seasonal specials. Introduced thorough sanitation training and earned superior marks on all inspections. Spearheaded and launched profitable Sunday brunch operations to more effectively compete in growing marketplace.Added $224K to the bottom line, enabling restaurant to exceed budget projections. Expanded establishment’s visibility, generated community goodwill, heightened staff awareness by seeking out volunteer opportunities supporting worthy causes, including shelters, women’s crisis centers, and hunger relief projects. Credited by senior management for building a winning, mutually respectful environment between front-and back-of-the-house operations, leading to improved productivity, customer service, and staff longevity. Capitalized on all opportunities to emphasize the importance of guest service, tolerance, and team building. Tactfully coached front- and back-house staff in healthy ways to deal with stress and frustration. Consistently met or remained under budget on all controllable expenses. Beat year-end labor cost goal by 11% through implementation of cross-training initiatives and other efficiency enhancing efforts. Saved $30K in food costs in one year while enhancing product quality. Formally recognized by restaurant owners for major role in increasing sales by $75K in 2003 Remedied restaurants prior challenges with delivery,and quality consistency. Contributed to repeat business and positive word-of-mouth publicity, ending fiscal year with a 9% increase in sales over projections. Oversee all kitchen operations in high-volume setting, including quality, execution, and financial responsibility. Supervise 89-member team and manage recruiting, training, scheduling, purchasing, inventory, sanitation, menu research/development, seasonal promotions, price structuring, and food/labor costs.Full P&L responsibility with a budget of $900K. Superior leadership, coaching and team building skills frequently praised by senior management. Committed to creating memorable dining experiences for all guests. Thrive in high-pressure environments. Culinary innovator known for producing, top-quality, creative products contributing to revenue growth while simultaneously reducing food and labor costs. Proven ability to effectively lead multi-outlet fine dining and high-volume operations. Trained at Cordon Bleu Culinary Institute Adelaide Australia.. |
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| International Association of Culinary Professionals Federation of Dining Room Professionals American Culinary Federation Personal Chef International Code of Ethics |
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| 10 Years + | |
| Chef Vincent Guerithault/Vincent's on Camelback D'Michael Culinary Entertainment / D'Michael's Bistro Jeff Ruby Culinary Entertainment/ Waterfront South Beach Grill Wolfgang Puck / Spagos The Brennan Family |
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| Creole,Carribean,Spanish,French,American,Irish,ect... | |
| Mother, Escoffier & Ritz,O.H.Brennan,Julia Childs,James Beard ,Wolfgang Puck, Sarah Moulten, Anita Cunningham, Jimmy Gibson, Paul Phroudome, Emiril Lagasi, David Robbins, Thomas Cook, Deborah Paquett ,Chef Goving, Chef Mark, Chef Vincent, Chef Pietro and other top chefs,owners,and guest. |
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| Spring Waldorf salad |
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| lobster thermidor |
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| italian-shrimps |
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| Rebuild New Orleans |
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| New Orleans |
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| chef dmichael |
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| bordeaux-2008 |
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| Creole flame |
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