We were lucky to catch up with William Williams recently and have shared our conversation below.
William, thank you so much for joining us and offering your lessons and wisdom for our readers. One of the things we most admire about you is your generosity and so we’d love if you could talk to us about where you think your generosity comes from.
I get my generosity from my mom, Marcia. She’s always had such a giving spirit, and one of the ways that really showed was through her cooking. Growing up, she was always in the kitchen, making meals not just for our family but for my friends too — anyone who came by was guaranteed a plate. That’s just who she is. For her, food wasn’t just about feeding people; it was an expression of love. Cooking was her love language.
Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?
At Seasoned Provisions, I specialize in creating elevated, flavor-driven dining experiences inspired by my Caribbean roots — particularly Jamaican and Trinidadian cuisine. As a private chef, I bring restaurant-quality food to intimate settings, whether it’s a private dinner, corporate event, or weeklong retreat. What excites me most is the opportunity to tell a story through food — each dish reflects a balance of culture, creativity, and comfort.
Cooking has allowed me to connect with people in a deeply personal way. I’ve had the honor of cooking for professional athletes, public figures, and families who simply love good food — and I treat every table with the same level of care and hospitality.
Right now, Seasoned Provisions is expanding into new territory with branded product lines and a digital recipe e-book featuring some of our signature dishes. It’s all part of our mission to bring that same thoughtful, flavorful experience into people’s everyday lives.
If you had to pick three qualities that are most important to develop, which three would you say matter most?
Discipline taught me consistency, showing up early, staying late, and never cutting corners, no matter how small the job. That foundation of work ethic has carried me through every stage of my career, from private dinners to major events like the Masters.
Adaptability came from working with so many different clients and environments. Whether I’m cooking for a family on vacation or preparing for a high-profile event, every situation is unique. Learning to adjust on the fly, problem-solve calmly, and maintain composure under pressure is just as important as the food itself.
And creativity — that’s the heart of it all. My Caribbean background gives me a rich palette of flavors to draw from, and I’ve learned to balance tradition with innovation. Creativity keeps me inspired and keeps my clients excited.
My advice:
For anyone early in their journey — stay curious, stay humble, and keep learning. Master the fundamentals, but don’t be afraid to experiment. Say yes to opportunities that challenge you, even if they make you uncomfortable. Growth happens in those moments. Most importantly, lead with passion and integrity, the food will always reflect that.
Who is your ideal client or what sort of characteristics would make someone an ideal client for you?
My ideal client values quality, creativity, and experience. They appreciate food that tells a story — something intentional, flavorful, and rooted in culture. Whether I’m cooking for an intimate dinner or a large celebration, I love working with people who trust the process and allow me to bring my full creativity to the table.
They don’t just want a meal — they want a memorable experience. My best clients are those who care about the details: how the food looks, how it tastes, and how it makes their guests feel. When someone values hospitality, presentation, and flavor as much as I do, that’s when the magic really happens.
Contact Info:
- Website: https://seasonedprovisions.com
- Instagram: https://www.instagram.com/seasonedprovisions/?hl=en
- Facebook: https://www.facebook.com/seasonedprovisions/
Image Credits
1. Chef Will on set of the show Living Abundantly with Sarah Vie
2. Chef Will in the NYC at Chelsea Studios
3. Styled shoot by Ariel Perry – Pictured Food: Charcuterie Bowl
4. Grilled Fillet Mignon | Broccolini | Loaded Potato Croquette | Herb Butter | Local Micros
5. Chef Will at Legacy Studios 1 Year Anniversary; where he provided a beautiful spread of small bites.
6. Lobster Tail | Sazon Sauce | Asparagus | Garlic Mash | Grilled Filet Mignon
7. Chef Will Williams “Shrab” Cake. Crab cake with chunks of shrimp inside. Sauce: Herb Citrus Remoulade | Local Micros
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