Monthly Industry Insights
Hear from industry leaders their guilty pleasures, the oddest thing in their refrigerator, their inspirations and take on new trends. We've asked all of questions and have the answers for you here.
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September's Featured Interview: Keith Williamson, Datz
Chef Keith will be presenting a culinary demonstration of Tuna Poke at the upcoming Florida Restaurant & Lodging Show.
What is the newest trend you see emerging?
Food geared towards millennials. Clean labels with non-GMO ingredients. More sustainable and local menu items.
What’s the strangest thing we would find in your refrigerator?
Homemade chorizo. In this photo (to the right), it’s hanging from my pot rack.
If you could eat anywhere in the world, where would that be?
Alinea in Chicago for the experience.
Is there one comfort food that you're secretly obsessed with having at home?
Olives, cheese, and charcuterie.
Which talent would you most like to have that you don't possess?
Gardening. I wish I had a green thumb.
What’s your favorite meal to make for friends?
Italian comfort food like pasta and antipasto.
Who was your mentor in the industry?
Modesto Lanzone. He saw talent in me when I was a young chef and sent me to Genoa, Italy to to learn about Italian cuisine and it changed my life.
If applicable, what was your favorite class in culinary school?
Classic French Cuisine.
If you could cook for and dine with anyone, who would that be?
My friends in Sicily. The know good food and they’re good people. They treat me and my family like gold.
More about Keith Williamson:
Keith Williamson brings a wealth of culinary expertise to Jackson’s Bistro on Harbour Island as Executive Chef. After graduating from The Restaurants School in Philadelphia, PA with an Associate’s degree in Culinary Arts, Williamson lived in Italy for six months working at a Michelin 2 Star restaurant under the Executive Chef. Keith honed his skills at various restaurants, including the owner and chef of Baci Italian Grill.
Williamson’s love for cooking began at a young age. While his mother was employed by a restaurant, she would often leave Keith in the kitchen and the chef’s would cook for him. As he grew older, he began doing dishes, bussing tables, and eventually cooking on the line. Williamson credits his mother as a great influence on his passion for cooking. As a child he has fond memories of her preparing a full dinner five days a week with fresh ingredients out of their garden.
When asked what his favorite style of cooking is, Keith replied, “Italian.Who doesn’t love pasta?” Reflecting this love for Italian cooking, the ingredients that can always be found in his cupboard are basil pesto, French or Italian baguette, tomatoes, olives and extra virgin olive oil. Williamson says if it were up to his daughter, Madison, they would eat pasta every day. Executive Chef Keith Williamson enjoys knowing that every day when he comes into Jackson’s, he is surrounded by people who have the passion to be great. He gives the inspirational thought, “Cook with your heart, feed people with love.”
August Insights - Kristen Ramsey, Krimsey's
July Insights - Chef Joseph Johnson, Charcoal Venice
June Insights - David Adir, The Carving Board
May Insights - Chef Ricky Estrellado, Nobu New York
April Insights - Chef Manjit Manohar, The Pierre Hotel
March Insights - Chef Justine MacNeil, Del Posto
February Insights - Chef Stephen Yen, Paige Hospitality Group
January Insights - Chef Amanda Martin, Leoness Cellars
November Insights - Michelle Noble, Le Cordon Bleu
October Insights - James McGuinness, Keiser University
September Insights - Norman Van Aken, NORMAN'S
August Insights - Richard Pink, Pink's Hot Dogs
July Insights - Keith Breedlove, Culinerdy Cruzer
June Chef Insights - Rob Valencia, Great Performances
May Chef Insights - Marc Murphy, Benchmarc Restaurants
April Chef Insights - Megan Johnson, Casellula
March Chef Insights - Sara Moulton, Chef, Cookbook Author, TV Personality
February Chef Insights - Barret Beyer, Hell's Kitchen
January Chef Insights - Anton Testino, Mulberry Street Cafe
November Chef Insights - David Binkle, Los Angeles Unified School District
October Chef Insights - Alan Ogard, Lexington Hotel
September Chef Insights - Barbie Marshall, The Farming Chef
August Chef Insights - Cal DeMercurio, Corporate Executive Chef, Black Bear Diner
July Chef Insights - Johannes Bernau, Executive Chef, Who Song & Larry's
June Chef Insights - Ryan Vargas, Chef de Cuisine at Emeril's Tchoup Chop