Chef Biography
Scott Williams was born in Columbus, Ohio in 1959 to a family of 10, which is the reason he became interested in food, helping his mother cook for the family. After graduating from Fryeburg Academy in Maine in 1977, he went on to get his culinary degree at Washington County VoTech Institute in Calais, Maine. Working his way up the culinary ladder at the Stonehurst Manor in New Hampshire, he was appointed sous chef in 1984 at the Inn at Thorn Hill in Jefferson, New Hampshire.
In 1986, Chef Williams joined the Sheraton Washington as food production manager, then worked his way up the kitchen ladder to banquet chef, then executive sous chef, and then he became head chef for all of that property’s restaurants. In May of 1993, the Great Chefs television crew showed up to tape him for their Great Chefs of the East and Discovery Channel’s Great Chefs of America television series.
Chef Williams left the Sheraton Washington in 1996 to join Bakery de France as Vice President, where he remains today, 20 years later.
Recipes
Rack of Lamb
Serving: 4 Print Rack of Lamb By Great Chefs December 19, 2016 Rack of lamb is perfect for an elegant dinner party. This version adds an Indonesian accent with a coating of persimmon chutney and crushed peanuts, sweet and spicy flavors that pair well with rich, rosy lamb. The stock and sauce may be made […]
Tossed Seasonal Greens with Raspberry and Walnut Vinaigrette
Serving: 6 Print Tossed Seasonal Greens with Raspberry and Walnut Vinaigrette By Great Chefs November 10, 2015 Fresh mixed greens are tossed with a delicious raspberry-walnut vinaigrette and topped with marinated onions, feta cheese, and fresh raspberries. The raspberry puree and walnut oil in the dressing are a wonderful combination. Also try this dressing with […]
Grilled Portobello with Chevre and Mascarpone
Serving: 4 Print Grilled Portobello with Chevre and Mascarpone By Great Chefs September 30, 2015 Mushrooms and cheese seem to have a natural affinity, and never more so than when marinated and grilled portobellos are combined with a mixture of cheeses. These large, fleshy mushrooms are a meal in themselves, and are served here as […]