Chris Williams is owner of Lucille’s, a Southern-inspired restaurant in the heart of Houston’s Museum District. The restaurant’s namesake comes from his great- grandmother, Lucille B. Smith, a chef, educator, and entrepreneur. Williams, recently named as a semifinalist for a James Beard Award for outstanding restaurateur, continues to strive for innovation and legacy in his career.
Q: What made you first fall in love with cooking?
“I started working at restaurants in high school and quickly realized that if I worked in a kitchen, I would always have a job, no matter where I existed in the world. Cooking is truly a universal language. It’s the great equalizer. I’ve traveled to so many countries, and I’ve always been able to communicate through the language of food.”
Q: What's the most challenging dish you make and why? “The one that we haven’t made yet. It’s incredibly difficult to figure out new dishes that are relevant to clientele; true to our namesake; and can be replicated 150 times a day.”
Q: Soul food has such a rich legacy in the Black community. How do you hope to continue to preserve the legacy of Black cooking traditions through your restaurant and other projects?
“I continue to preserve the legacy of Black cooking traditions by honoring my great-grandmother — Lucille B. Smith — and her legacy in all that we do. She really paved the way for everything that we do. As Texas' first African American businesswoman, she was truly ahead of her time in almost every way, especially when it comes to her culinary contributions. We aren’t always cooking her recipes, but we’re always channeling her ingenuity in order to feed the future, while serving our past.”
Now, after you head to Lucille’s, check out our podcast episode on the best food trucks in town to keep satisfying your cravings.
