"Food has always been a part of my life."
Chef Mette Williams grew up in Kentucky where daily eating was literally farm-to-table with vegetables and fruits. “As soon as I was able to reach the counter with a stool, I was cooking,” she says. “I always wanted to help my parents with meals. I used to help my grandparents plow, sow, cut, shuck, pick, can and preserve. Food has always been a part of my life.”
Mette’s culinary training began at the then California Culinary Academy in San Francisco. While there, she worked at Wolfgang Puck’s Postrio, which resulted in her “confirming she had chosen the correct career.” After a few years, she moved to the Puck flagship, Spago, in Beverly Hills, where she transformed from a line cook to a chef. After Spago, Williams was opening sous chef for Cut and Sidebar, restaurants that were each awarded with a Michelin star.
Mette chose to break away from the Puck organization in 2009. Since then, she has been on the opening team at four restaurants including – at the young age of 30 – as executive chef at Areal in Santa Monica.
One of her key assignments came via winning a Food Network competition. She won “Chef Wanted with Anne Burrell” and was offered the executive chef position at Culina Modern Italian in the Four Seasons Hotel Los Angeles.
Along the way, Mette found time to become a mother – she has two sons who also love cooking. Williams may go back to being an executive chef, but for now “loves the career change to teaching at ICE,” where she can help eager men and women – of any age – start the journey to becoming a chef.
- Executive Chef, TomGeorge LA , 2016-present
- Executive Chef, Culina Modern Italian, 2013-2015
- Executive Chef, Areal, 2012-2013
- Executive Sous Chef, Soho House, 2010-2011
- Chef de Cuisine, Crescent Heights, 2008-2009
- Executive Sous Chef, Cut, 2006-2008
- Sous Chef & Line Chef, Spago, 2001-2006
- Line Cook, Postrio, 2000-2001
Specialities/Areas of Interest
- Farmers markets & farm to table
- Wine pairing dinners
- Cooking live on TV
- Intro to Proteins
- Soups and Sauces
- Culinary Fundamentals
- International Cuisines
- Advanced Culinary Techniques