Erick Williams

Owner and Chef

With an unwavering commitment to excellence and an innate ability to weave history, culture, and hospitality into every dining experience, Chef Erick Williams has established himself as a transformative force in the restaurant industry. As Founder of Virtue Hospitality Group, Williams leads a growing portfolio of acclaimed concepts, including Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy’s Po-Boy and Tavern, Top This Mac and Cheese, and Cantina Rosa—each a reflection of his passion for soulful cuisine and meaningful community impact.

Williams’ flagship restaurant, Virtue, opened in 2018 in Chicago’s historic Hyde Park and quickly became nationally recognized, blending Southern flavors with a deep reverence for food culture, history, and artistry. In 2022, he made history as the first Black chef to win Best Chef: Great Lakes from the James Beard Foundation.

Fueled by creativity and adaptability, Williams expanded his vision during the pandemic, launching Mustard Seed Kitchen in 2021, a takeout-driven concept centered on high-quality, approachable meals. He followed with Daisy’s Po-Boy and Tavern in 2022, a vibrant homage to New Orleans’ signature sandwich, and Top This Mac and Cheese, a delivery-only concept offering indulgent, chef-inspired mac and cheese creations. Most recently, Williams debuted Cantina Rosa in November 2024, his first bar concept, celebrating agave-forward cocktails and the flavors of Southern Mexico.

Beyond the kitchen, Williams is a dedicated mentor and industry advocate. He founded the Virtue Leadership Development program, a not-for-profit incubator equipping young adults of color with entrepreneurial and leadership skills through hands-on training in the restaurant industry.

Chef Williams continues to push boundaries, elevate culinary storytelling, and create spaces where food fosters connection, community, and cultural appreciation.