Chef Volae Williams cooks up innovation, inspiration
Published:Thursday | December 26, 2024 | 12:09 AM
For many, the kitchen is a space of necessity, a backdrop to daily routines. For Executive Chef Volae Williams, however, it is a sanctuary of transformation – a haven where he discovered his passion for the culinary arts. Growing up in Featherbed Lane, St Catherine, Chef Williams experienced love, loss, and a deep connection to food, culture, and family, all of which shaped his remarkable journey.
At just 10 years old, life dealt a pivotal blow when his father passed away. It was then that he began learning to cook, a skill that would ignite his path to success. “My mother, Authrine Williams, was intent on ensuring my brother and I learned to be self-sufficient. She introduced us to cooking, starting with the basics – scrambled eggs, corned beef, and banana fritters. As teenagers, we experimented with dishes like stew chicken and steamed rice. Sure, we had a few failed attempts,” he laughed, “but each one taught me resilience, patience, and the joy of creating something with my own hands. That’s where my cooking journey truly began,” Chef Williams shared, his voice filled with nostalgia and gratitude.
Summers spent at his grandmother’s home in St Mary deepened his love for food and cooking. The aromas and family traditions left lasting impressions, especially the sweet taste of freshly prepared banana fritters. “Watching my grandmother, Mopsie Patterson, prepare meals and being part of that experience made me realise that cooking wasn’t just about food – it told a story and built connections.”
Although his love for the culinary arts blossomed early, Chef Williams explored other interests during his formative years. “As a child, I wanted to become an actor. Then, in my first two years of high school, I thought I’d be an architect. But when I watched Chef Mazie Miller of Grace Creative Cooking in action, the way she made cooking look so beautiful and exciting – I knew my love for food would always pull me back,” he shared.
Inspired by Chef Miller’s artistry, Williams pursued formal training through the Human Employment and Resource Training/ National Service Training Agency Trust (HEART/NSTA Trust). He completed certifications in commercial food preparation and food and beverage management, then advanced his studies at the Runaway Bay HEART Training Institute in partnership with the Culinary Institute of America. These efforts earned him international qualifications as a certified chef of cuisine and executive chef. The American Culinary Federation also awarded him sous chef certification, marking a significant milestone in his 18-plus years of dedication to the culinary arts.
“Travelling allowed me to explore different cuisines and refine my craft. I combined Caribbean, French, Indian, African, and Mexican influences to create my signature style,” he explained. Chef Williams honed his skills at prestigious hotels across Jamaica and expanded his expertise in Grenada, Trinidad, Barbados, Mexico, and the United States.
Despite the highlights, his journey hasn’t been without its challenges. “The time it takes to prepare a meal, the eagerness and impatience people feel while waiting, and the availability of the right ingredients to perfect the dish are some of my biggest challenges,” he admitted. Yet, he sees these obstacles as opportunities to innovate.
One such opportunity came with the Jamaica Food and Drink Kitchen’s ‘Off The Menu’ series. The event challenged chefs to showcase creativity and innovation with menus beyond their regular offerings. “It allowed me to step outside the ordinary, lead my team, and pair dishes with Gordon’s Premium Pink Gin. I used the berry notes in the gin to complement the jerk-marinated pork and creamy potato-yam ragout, tying everything together with wilted spinach and a merlot reduction,” he shared. The result was an immersive dining experience that captivated guests. “Seeing their reactions reminded me why I do this. Watching guests enjoy a meal, hearing their feedback, and knowing they’re creating meaningful moments – that’s what makes it special.”
Chef Williams’ talent and innovation earned him back-to-back Chef of the Year awards at the Jamaica Observer Table Talk Food Awards in 2023 and 2024. Now serving as executive chef at Jewel Grande Montego Bay, he is focused on refining his managerial and administrative skills while mentoring young culinary talent.
“I’m committed to nurturing the next generation of chefs, helping them make their mark in this competitive industry. It’s important to pass on what I’ve learned. This journey isn’t just about me; it’s about creating opportunities for others to succeed,” he shared.