Meet Chef Cody:

Cody Williams is a seasoned chef with a diverse and dynamic culinary career spanning across the country. Originally from Columbus, Ohio, Cody’s passion for food and culture took him on a journey that would shape his unique approach to cooking. After school he spent much of his 20s traveling the country, honing his craft in various restaurants and hotels.

His culinary career reached new heights when he joined the team at Besame, a James Beard-nominated restaurant in Steamboat Springs, Colorado, where he refined his skills and gained invaluable experience in high-end dining. From there, Cody furthered his expertise with a stage at Alinea, the renowned Chicago-based restaurant known for its innovative and avant-garde approach to cuisine.

In addition to his time in the kitchen, Cody took a break from the hospitality industry to explore the world of commercial fishing. He worked as a deckhand on several vessels in Alaska and the Florida Keys, fishing for king salmon, halibut,  king crab, grouper and king mackerel. This experience not only deepened his appreciation for fresh, wild ingredients but also reinforced his connection to nature and the rhythms of seasonal harvests.

With a broad culinary background, Cody is trained in French cuisine, though his true passion lies in Latin food, where he finds inspiration in its bold flavors and diverse techniques. Over the years, he has explored a wide range of global cuisines, developing a well-rounded approach that bridges tradition with creativity.

When he's not in the kitchen, Cody enjoys playing his 5-string banjo and curating his vinyl record collection, reflecting his love for both music and craftsmanship.