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Meet Chef Jeremy Williams

Meet Chef Jeremy Williams

Eataly Magazine is pleased to introduce you to the chef who is ready to teach you everything from the perfect risotto to whole-animal butchery. Meet Jeremy Williams, chef of education and events!

At Eataly, we are proud to work with world-class chefs who transform simple, high-quality ingredients into the delicious dishes in our restaurants and counters. We want you to get to know the people behind the food, so we visited Chef Jeremy before his next cooking class to discuss his passion for food and Italy.

When did you know you wanted to be a chef?
I did not want to be a chef until late high school but I knew I enjoyed cooking at a young age. If I wanted to eat what I liked, I had to cook it myself.

Did you train at an institute?
I went to school at the International Culinary Center in New York City. This program involved a sister program at ALMA, just outside Parma, Italy; I later staged in Perugia, Italy.

Tell us about your past professional experience.
I have worked in hotels and catering companies since high school but after training I moved to Chicago to work at Spiaggia. After three years at Spiaggia, I moved to be a butcher at Paul Kahan's Publican Quality Meats.

Why did you choose to work at Eataly?
It was time to get back into the kitchen. I learned so much butchering, but it is a very different style of work. I had a bit of a network with some friends and previous coworkers who were working here at Eataly, and the fit was very natural. La Scuola was a happy surprise as it lined up with my training and interest in the history and stories behind the food.

What is your specialty Italian dish?
I enjoy cooking risotto. There is something rhythmical and precise about it.

What class are you most excited to teach?
We have begun a Butchery 101 series that we will show folks where their meat comes from and break down a hog or a quarter of a cow. They can then buy the freshly-cut meat and take it home that evening.

Do you have any quirks that your team teases you about?
My really bad jokes. What do you call a cow in armor? (Punchline: "Sirloin.")

If you weren't a chef, what profession would you have?
Marine biologist. Pretty much grew up on Shark Week. I am sure you can just wing all that science stuff...

Tell us a behind-the-counter secret about La Scuola!
It may be cheesy, but La Scuola could not happen without the collaboration of all the Eataly departments. The secret is teamwork.

From risotto to butchery, Chef Jeremy teaches classes on a variety of topics at La Scuola. As he demonstrates dishes, guests enjoy each course — with wine pairings, of course. Take a class with the chef! 

Jeremy and his Knife_web

Piacere di conoscerti, Chef Jeremy: nice to meet you!