Nominated by Chef Adam Evans and Suzanne Humphries of Automatic Seafood & Oysters, Jacobi Williams was honored at our 2024 Soul of the South Awards as our Food & Beverage category winner.

Biography

Chef Jacobi Williams, hailing from Scottsboro, Alabama, has woven a culinary narrative deeply rooted in his Alabama-wide upbringing. As a child, Williams’ life was a tapestry of vivid flavors and cherished traditions. Growing up, he spent countless hours in the kitchen alongside his grandmothers, absorbing the essence of Southern cooking. These formative experiences not only refined his palate but also instilled in him a profound appreciation for the art of crafting comfort through cuisine.

Williams’ early years were equally influenced by his time spent fishing on the Tennessee River with his uncles and grandfathers. These moments were more than mere leisure; they were a cornerstone of his identity, fostering a deep connection to the land and a reverence for the simplicity and richness of fresh, local ingredients. This bond with nature would later permeate his culinary philosophy, shaping his commitment to authentic and sustainable cooking.

Another pivotal influence on Williams’ culinary journey was his father’s cookouts and college parties. These lively gatherings ignited his passion for grilling and entertaining. He relished the joy of bringing people together, turning every meal into a celebration. It was in these vibrant settings that Williams discovered the transformative power of food to unite and uplift, planting the seeds for his future endeavors.

Today, Jacobi Williams aspires to create an elegant dining environment where every guest feels both pampered and at home. His vision is to craft an experience where the warmth and love he learned from his grandmothers and the exuberance of his father’s gatherings converge. Through his cuisine, Williams aims to convey not just nourishment but an immersive, heartfelt connection that resonates with the soul.

 

Soul of the South Q&A

1) What was your “aha” moment or when did you decide that this was the industry for you?

As a business major in college, I always had a love for marketing and I’ve had an affinity for food since a child. The industry provides the perfect world where those two passions marry.

 

2) How did your upbringing or time spent in Alabama shape your career?

My upbringing shaped a lot. I’ve grown up all across Alabama from Scottsboro to Mobile. Seeing all of the different renditions of Southern classics across the board allowed for a deep appreciation for cooking in Alabama—also being able to work with great chefs on my path, who know how to build a real connection with the farmers and ensure that the produce is local and of great quality.

 

3) What keeps you moving forward in the industry, and do you have a quote or motto that resonates with you?

What keeps me moving forward is the “love for the game.” I love every aspect of it. From the camaraderie to the hard work and being able to create. That along with the thought of my child looking up to me pushes me. The quote I like to use is, “Stack the good days.”

 

4) How has your nominator made a positive impact on your idea of and/or relationship to your industry?

Chef Adam and Mrs. Suzanne Evans have provided a great place to allow growth, they know how to do things the right way and how to properly care for the team that they employ. They are easy to approach and always keep it fun but business-forward.

 

5) What would you consider your greatest professional accomplishment?

Becoming Chef de Cuisine. It has been something I’ve had on my checklist since day one of culinary school.

 

6) What would you like to see more of in Alabama as it pertains to your industry?

Originality. I believe Alabama has a story to tell, and we, as the locals, should start sharing that story with the world! I want the industry to assist in pushing the narrative that Alabama is as great a place to be as the next place.