Kyia Williams set up her company, Wildflower Kitchen, and became a personal chef and culinary consultant advising restaurants about business.
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Those were interesting gigs, but ultimately Williams progressed toward her calling. Since childhood, she’s loved cooking. Her grandmother, Alice Holland, taught her how to cook and by age nine, Williams was preparing dishes with her—pot roasts, pound cakes, fried fish, fried potatoes, oxtail soup, roasted cabbage, fried cabbage, steamed cabbage, collard greens, pig’s feet, black-eyed peas, potato salad.
Once Williams moved to New York, she was able to start cooking professionally. “I knew my passion was cooking, but New York was such a different space for me,” she said. “It’s so fast. And there were so many people there were all these things. I was like, I don’t even know if I’m going to be good at this; it seems like there’s a lot you have to put in. But I had a lot of support in the community.”
As a personal chef, Williams has catered private events for the Brooklyn Children’s Museum, the Richard Beavers Gallery, Third Crown Jewelry, and the Farragut Stakeholders Group. She’s cooked for contemporary recording artists, visual artists, even celebrities like former NBA player Carmelo Anthony, the photographer Brittani Sensabaugh, NYC Council Member Chi Ossé, and the celebrated fashion stylist Mobolaji Dawodu.
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