For many, the kitchen is a space of necessity, a backdrop to daily routines. However, for Executive Chef Volae Williams, it is a sanctuary of transformation—a haven where he discovered his passion for the culinary arts.

Growing up in Feather Bed Lane, St Catherine, Chef Williams experienced love, loss, and a deep connection to food, culture, and family, all of which shaped his journey. At just 10 years old, after his
father’s passing, he began learning to cook. That pivotal moment ignited his path to success, leading him to curate immersive dining experiences that captivate guests and turn personal challenges into culinary triumphs.

“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 at his grandmother’s house in St Mary further deepened Chef Williams’ love for food. The aromas and family traditions left lasting impressions, especially the sweet taste of banana fritters his grandmother freshly prepared. “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 Chef Williams discovered his love for the culinary arts early on, he developed other interests along the way. “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, Chef Williams pursued formal training through the Human Employment and Research Training National Service Training Agency Trust (HEART/NSTA Trust). He completed training and earned certifications in Commercial Food Preparation and Food and Beverage Management. Advancing his studies, he joined the Runaway Bay HEART Training Institute, partnering with the Culinary Institute of America (CIA). There, he gained 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.

Today, Chef Williams carries that commitment far beyond his mother’s and grandmother’s kitchen. He honed his skills at some of Jamaica’s most prestigious hotels and expanded his expertise across Grenada, Trinidad, Barbados, Mexico, and the United States. “Traveling 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.

Despite the highlights, his journey hasn’t come without 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. Instead of seeing these as roadblocks, Chef Williams embraces them as opportunities to innovate and develop new solutions.

One such opportunity he highlights is the Jamaica Food and Drink Kitchen’s ‘Off The Menu series’, which 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—an immersive dining experience that left guests captivated. “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. For him, the recognition is meaningful, but the human connection fuels his inspiration. Now serving as Executive Chef at Jewel Grande Montego Bay, he focuses 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.