Meet the International Culinary Center alum.
Lars Williams is the head of research and development at Noma in Denmark
Born and bred in New York City, Lars grew up in the West Village and went to high school in Brooklyn before attending Wesleyan University for a degree in literature. He somehow found himself working as a set designer for commercials and music videos until he became entirely disenchanted with that business and focused on making his compulsion with cuisine a profession.
Enrollment at The French Culinary Institute was a springboard to New York restaurants, including Aquavit and WD-50. Europe was the next destination and he landed in the development kitchen at The Fat Duck. Feeling a lack of sun, he went off to cook in the South Pacific for a year, honing rudimentary foraging skills before moving to Denmark to work at the noted Noma, voted No. 1 on The World’s Top 50 Restaurants list by Restaurant Magazine for three years in a row.
Lars Williams graduated from the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. ICC’s culinary education legacy lives on at ICE, where you can explore your own future in food.