912.349.2600 | 12 W. Oglethorpe Ave. | map it
Born and raised in a small farming community outside of Lansing, Michigan, Tyler Williams learned the importance of sourcing quality, local ingredients at a young age by observing the efforts of his farming neighbors, laying the groundwork for Williamsâ€™ esteemed farm-to-table cooking philosophy. Williams was also introduced to ethnic foods early on from a Lebanese neighbor, which encouraged him to seek out new culinary experiences and a worldlier approach to food, while still staying authentic to his traditional roots.
Williams attended Arizona State University where he studied cultural geography, which lead to an appreciation of regional and global cultures. Deciding to pursue his love of cooking and study of traditional cuisines, Williams enrolled in the Western Culinary Institute in Portland, Oregon where he learned the culinary fundamentals. Upon graduation, Williams interned at Thomas Kellerâ€™s Bouchon restaurant in Las Vegas before returning to Portland to serve as Chef de Cuisine at Genoa Restaurant, where he rotated menu leadership with his fellow chefs. Next, Williams moved to Chicago to gain front of house experience at Moto, followed by accepting a Chef de Tournant position at Michelin-star restaurant Graham Elliot, and later was named Chef de Cuisine at Gemini Bistro. It was in this role that he began to develop his own playful, global techniques, which would shape his culinary philosophies for the future. Seeking a geographic change, Williams ventured to Atlanta, GA where he joined Anne Quatranoâ€™s team at Bacchanalia as Sous Chef. Recognized for his burgeoning talents, Williams was soon promoted to Executive Chef at Quatranoâ€™s Abattoir restaurant, where he earned Eater Atlantaâ€™s Chef of the Year award in 2012. Williams later transitioned to an Executive Chef position at Woodfire Grill and again earned Eater Atlantaâ€™s Chef of the Year award for the second consecutive year. Next, Williams moved to Rabun County in North Georgia to open the highly touted By Hand Pizza, while building Timpson Creek Organic Farm. After the tourist season, he returned to Atlanta to helm and revitalize Tap gastropub in Midtown.
Williams joins The Neighborhood Dining Group as Chef de Cuisine at Husk Savannah. At the forthcoming Savannah outpost, Williams introduces the Husk concept and philosophy of sustainable and locally-sourced dining & gracious hospitality to The Hostess City. Williams will lead the menu creation at Husk Savannah, utilizing only the highest quality, seasonally-driven bounty from local farmers and purveyors to create dishes with a distinct Southern identity, influenced by local Savannah Lowcountry flavors. Self-described as a â€śstudent of cultureâ€ť who devotes himself to researching the history of area cuisines, Williams plans to bridge the gap between the bygone foodways of Savannah by sourcing ingredients that have been forgotten over the years and representing them in their truest historical form. Williams enjoys being creative and expressive, creating dishes that showcase a depth of flavor without being overly complicated.
When he is not in the Husk kitchen, Williams enjoys foraging for true and honest ingredients. Williams frequently experiments with cooking and gardening at home with his wife Trish, as well as explores local antique shops, immersing himself in the roots of his new Savannah home.