by Ebony L. Morman

One of chef William Williams’ fondest childhood memories involves rum cake, his mother, his grandmother, and their family’s kitchen. He’s there, mixing currants and dried fruits along with the other cake ingredients to form a batter that is only the beginning of a days-long process. When the cake comes out of the oven, one of them pours Wray & Nephew Jamaican Rum all over the cake and repeats the rum pouring process each day leading up to either Thanksgiving or Christmas. 

“That was a really fun experience,” Williams says. “To see how they did that and to watch how the rum dissolves and over time the cake absorbs the rum. Then, you have your rum fruitcake.” 

Williams’ love for food began at age 11 in that same kitchen. As the eldest grandchild in a family with both Jamaican and Trinidadian roots, he was tapped to help his elders prepare daily meals and dishes for special occasions. His grandmother, on the Trinidadian side of the family, cooked every meal she ate, which meant Williams spent plenty of time in the kitchen. 

It’s what prepared the Johnson & Wales University graduate for working in the culinary industry and it’s also what still inspires him today. That early interest in food, especially dishes connected to his Carribean culture, led to the opening of Seasoned Provisions in 2017. His vision for the private catering company, which also offers private chef services, was to seamlessly merge his Carribean background with other cultures and styles of food to bring plated dishes into people’s homes and create intimate food experiences. 

Williams’ fusion-centered approach to food stems from his desire to create distinct menus and dishes. No two menus for clients are the same, he says. This is because he carefully considers how to incorporate his Jamaican and Trini cultures into someone else’s, be it Greek, Mediterranean, or Italian. Even before he started his own business, he used the same thought process in his job as a bartender at Red Robin and The Crunkleton. 

When he decided to open Seasoned Provisions, it was because he wanted to make his own creations and be in control of his future when it came to presenting the food he thought people would love, he says. 

When Williams talks to a client during the initial consultations, he asks probing questions to gain more insight: What do you like to eat? What don’t you like to eat? What’s your favorite cuisine? The response might be they want something fun, colorful, beautiful, and a little Carribean.

From there, Williams can innovate, allowing past experiences and culinary insights to shine. Sometimes, he even reaches out to his grandmother and mother to recall cultural dishes they created in the past, which he later tailors to include the client’s desires.

A chef Williams and Seasoned Provisions experience is full-service—including shopping at local grocers and farmers markets, assembly and disassembly, and dinner service—and it can be served as a plated meal, buffet, or family style. Williams and his team of servers, mixologists, and chefs are adamant about clients not having to lift a finger.

“I try my best to make sure that all the weight is lifted off of my guests because a lot of the time my clients are hiring me because they’re trying not to be that person with all that pressure,” he says. “They want to enjoy the party. So I take all of that weight off of their shoulders and I create that experience for them.” 

It’s not uncommon for dinner guests to join Williams in the kitchen to watch food preparations and gain an understanding of his food choices and techniques, which he enjoys. 

“I think it’s important that you allow your guests to see what you’re doing,” he says. “I’m not only preparing the food, I’m creating some sort of experience and show for their guests.” 

One of those distinct dishes that guests can watch Williams create are his signature “shrab cakes.” It’s a crab cake with barely mashed crab meat mixed with chunks of shrimp, paired with a citrus aioli. Sometimes, Williams plays around with different sauces.  

“A lot of people enjoy that because of just how unique it is,” he says. “It’s not your average crab cake because it has those nice chunks of shrimp.”  

It’s one of the most requested menu items and for Williams, the most gratifying part of it all is seeing pleased faces and clean plates once they’ve enjoyed a taste of his cooking. 

“I really try my best to just focus on what I’m putting into each dish and tasting everything,” he says. “I know what I’m putting out tastes good and to see when people have empty plates after I come back in, I’m like, ‘yes, I did it again.’ It’s very rewarding.”