Meet Malik Williams

We caught up with the brilliant and insightful Malik Williams a few weeks ago and have shared our conversation below.

Alright, so we’re so thrilled to have Malik with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?

I got my old school work ethics from my grandma and my mom. My family knew what it was like to go without sometimes. So to prevent that from happening we made it a habit to work in whatever capacity humanely possible. Two jobs, 16hr shifts, working by candle light. There wasn’t an excuse on our end to not meet the requirements.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

In my day to day routines, I am operating a restaurant called Lou Reda’s an American Table. A local restaurant that everyone can enjoy where the menu is diverse and famaliar at the same time. It’s located in my home town where I grew up even though my roots lie from Philadelphia and Eastern shore Virginia. It’s a small city where everyone knows everyone. I came back after college at Johnson & Wales University Charlotte. I’ve started my own business Thorns & Ivory, my baby that represents me and the growth of my craft and cuisine. It’s a hospitality company that curates opportunities in multiple formats for fresh and unique local foods to be accessible to everyone.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

My three most important assets I’ve gained on this journey would be determination, ambition, willingness to learn and be criticized. They rounded me out by pushing this metaphorical wheel nonstop. My drive to go pushed me to learn, my ambition pushed me to do better and then my critics, enemies and friends pushed me on how I can do better. So, it was ongoing for awhile until I realized I’m standing shoulder to shoulder with people I admire.

My advice to those on this journey. Never be afraid of critics. Those close to you or even those hating on you. It’s a fresh set of eyes giving you free perspective on how you can improve and be better in all the ways you weren’t thinking. Eggs are one of the most used ingredient and important that can be transformed under so many circumstances like us.

How can folks who want to work with you connect?

I am always leaving that door open for the opportunity. I want to put myself out there, but also create a platform where I’m uplifting the business to the vision. Chefs, farmers, food festivals, I want a chance to bring their and my own visions to life. They can contact me on IG, email or especially those that are local find me at the restaurant.

Contact Info:

• Instagram: @chefyoungboul @thornsandivory

Image Credits

@ultraclay
@Johnathancooper