348: Trusting your gut with Kate Williams

A native of Detroit Michigan, Chef Kate Williams studied Food Science at Michigan State University and would later transfer to the French Culinary Institute in NYC. Kate has served under Wolfgang Puck as Sous Chef, and served Detroit’s Republic Tavern as Executive Chef. She’s received the title of “Top Chef” Detroit and Eater Detroit “Chef of the Year – Semi-finalist.” This summer Kate is opening Lady of the House which has already stirred up talk including Eater National’s “Most Anticipated Restaurant Openings 2017” and Tasting Table’s “Most Anticipated Opening 2017.”

In this episode we will discuss: Creating a restaurant that emulates your guests dining room. Questioning why you got yourself into the restaurant industry. Making your restaurant more like a home dining room. Serving a community that you love. Finding the “right money” for investment in your restaurant. Creating a business plan for your restaurant concept. Molding your business to serve its surroundings. Making guests feel special.

Show notes…

Favorite Success Quote or Mantra.

Don’t take yourself sop seriously; it’s only food.


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Career Challenge or Failure

Chef kate didn’t listen to hear gut.

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    Always doing the work.

  2. What is your biggest weakness?

    “Scatter-brained. Always keep a list to keep me on track.”

  3. What is one piece of advice you have for leading others?

    Stay true to who you are. Don’t overthink everything.

  4. What’s one question you ask or thing you look for during an interview?

  5. Why are you here? What are you looking to get out of this?
  6. What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

    Our beer and wine will be amazing.

  7. What’s one book we must read to become a better person or restaurant owner?

    How To Win Friends And Influence People by Dale Carnegie

  8. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    Bread Crumb POS systems     Reserve reservation systems

  9. With all the knowledge you have now if you could go back in time and give your past self one piece of business advice, What would it be and why?

    Trust your gut

  10. What is one question you think should be added to this interview?

    Women in the food scene.

Contact Info

Instagram: @chefkatewilliams

Twitter: @ChefKatelikesit

Lady of the House website

Thanks for Listening!

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Huge thanks to Chef Kate Williams for joining me for another awesome episode. Until next time!