Today we’d like to introduce you to Kyle Williams.
Kyle, we appreciate you taking the time to share your story with us today. Where does your story begin?
My origins begin in my grandmothers’ kitchens. As a child, in my Southern Grandma’s home, I learned how to catch fish, clean ‘em, and cook ‘em, make a proper pot of grits and mastered black eyed peas and cornbread. However, it was in my Northern Grandma’s home where I gained a deep appreciation and love for food and the culinary world. Regular Sunday dinners with the family were the beginning of my extensive training for my career, including how to set a table, serve and clear dishes.
My mother was also a significant influence in my career with her rule of “if you cook… you don’t have to clean” that ultimately pushed me in front of a stove at any early age. By the time I was 9 years old, I was making my own marinara from scratch and cutting and frying my own chicken fingers and fries.
After my second year at Clemson, I realized that food was my passion and relocated to Charleston, SC. My first job in a professional kitchen was under the tutelage of Mike Lata. I then attended Trident Technical College’s culinary arts program while continuing to work for Charleston’s best Chefs. Frank Lee, of SNOB, and John Zucker, of Cru Cafe and Catering, were most influential in my development as a professional chef.
In 2008, I opened my own restaurant with my mother in Spartanburg, SC called Palmetto Palate Cafe and Catering. She continues to cater but we sold the restaurant in 2011.
I then moved to Denver, Colorado for three years and worked with some of the industry’s leading catering companies, like Catering by Design and Footers, developing an eye for the decor side of catering.
Alas, I couldn’t stay away from the coast, so I returned to Charleston in 2018 and began my catering company Palmetto Palate Lowcountry and couldn’t be happier to be here to share my knowledge and passion for great food.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I moved to Charleston at the beginning of its culinary boom and the saturation of hungry talent that would work for next to nothing just for the experience, drove the market down. Made it tough to pay your rent in that climate but it was worth it!
Appreciate you sharing that. What else should we know about what you do?
My specialty is that I can curate an event that artfully features whatever your heart desires as my culinary background spans the globe. Like hand rolled sushi, slow simmered pho, tika masala with grilled naan, Pad Thai, fresh rolled pasta, in house charcuterie, low and slow smoked BBQ, street tacos with salsa and hot sauces with peppers grown in our garden, and of course, all of the Lowcountry favorites featuring our local seafood. In addition to the catering that I do, I am proud that my wife and I sold 70 quarts of pickles this year that we grew and pickled ourselves.
What were you like growing up?
I have always been into everything. I played sports, loved going to live performances and concerts. I enjoyed just being outdoors. All of my jobs growing up were restaurant or catering related so food has always been a huge part of my life and my personality. I’m F&B for life!
Contact Info:
- Website: https://www.palmettopalatelowcountry.com
- Instagram: @palmettopalate
- Facebook: https://www.facebook.com/palmettopalatelowcountry
