Chef Kyle Williams, a native of Spartanburg, South Carolina, is approaching his twenty-fifth year in the culinary field. His earliest training came at a very young age in the kitchen with his mother and grandmothers.
His grandma Williams taught him the southern staples; sweet tea and cornbread, biscuits and gravy, and chicken and dumplings. Grandma Lanthier, from New York, imparted a whole different wealth of knowledge. Sunday dinners at her house meant items like rare roast beef, mashed rutabagas, leg of lamb, and his all-time favorite spaghetti.
Kyle’s first jobs in the culinary world started at the age of fourteen working as a jack-of-all-trades for a catering company, and an essay and bus person for a restaurant. While at Clemson University, Kyle helped open a restaurant. That’s when he knew that he belonged in a kitchen permanently, so he moved to Charleston to hone his craft, training under some of the city’s best chefs–Lata, Lee, and Zucker having the most influence on his development.
He learned to love the locally sourced products and the farmers that supply them. In 2008, Kyle opened his restaurant, Palmetto Palate, in Spartanburg, but the quest for adventure got the better of him. As a result, he sold the restaurant and moved to Colorado spending three years in a catering business.
Now, with the latest incarnation of Palmetto Palate, Kyle looks to make his mark in the catering world.