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CS Spotlight: Meet Chef Winston Williams

A culinary enthusiast that has a wild passion and pursuit of perfection as it relates to all things edible,  Chef Winston Williams has not only raised the bar for Caribbean haute cuisine but has also created a heightened awareness for “Floribbean Cuisine” …..Classical cuisine with a Caribbean twist. From his show Stopping, Keylime Broiled Grouper with a Coconut Mojito Sauce to the very popular Floribbean Beef Skillet Roast, “Like Butta” and his very innovative signature Carambola Vinaigrette, Chef Winston has made this a very relevant affair.  

A native from the U.S. Virgin Islands, Chef Winston first realized his passion for cooking while helping his mother and grandmother prepare family recipes that had been passed down for generations. Chef Winston quickly became an aggressor in the culinary world working full time at a 5-star 4- diamond resort on the island In 1990 Chef Winston attended Florida Culinary Institute, and after he worked his way through some of the most prestigious country clubs and resorts in Palm Beach. Chef Winston now manages his own Catering business “CateringCC," which offers personal Chef services, curated dinners, catering consultations, cooking classes and last but certainly not least he has become a culinary philanthropist through his YouTube channel for simple meals geared towards the home cook. 

Thanks to his YouTube channels, Chef Winston has become a local icon in the culinary arena and is looked upon by a whole new generation of budding chefs and caterers who take inspiration from him and consider Chef Winston as their “mentor and role model” within the industry. Chef Winston has appeared on several food and cooking shows, where he was called for his expertise and guidance or, as a judge.

Whether it be an outside special event or indoor life-changing event, #chefwinstongotthat! Chef, advisor, caterer, and media personality, this amped chef is constantly on the move to perfect, his own perfection. 

You can see Chef Winston during Catersource + The Special Event when he delivers his session titled "CATER-AURANT: COVID Made Me Do It!

As caterers, we require social gatherings to be successful; however, the pandemic crushed our industry, leaving us to reinvent ourselves yet again. With a demand for private chef services and the desire to dine out again, the concept of providing an intimate personal dining experience sounded very exciting. Using the resources all caterers have access to, such as a tasting room, commercial kitchen, china, flatware, glassware, and refrigeration, a catered event can still occur on a smaller intimate scale. This unique concept came with many challenges. Public comprehension of this new venture was a challenge within itself as it required consumers to think outside the box and embrace a non-traditional dining experience. This niche allowed relationships with vendors to be maintained and kept staff employed. As service professionals, our love of food and service will enable us to challenge ourselves by reinventing and celebrating a new dining experience.

See you in Miami! 


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