Chef Andrew Williams Bio
My cooking ispiration springs from my mother's amazing knack for "Martha Stuartism." Of course, an inability to digest that tricky little sugar, lactose, plays a part. My interest started at a young age with simple recipes. And a love for the outdoors also had much to do with helping build the foundation on which I create my food. Think of a fresh caught river trout cooked over the campfire or a 30 lb Channel Island white sea bass barbecued to perfection. You just can't do better for your family and friends.
It wasn't until high school that I discovered lactose was the cause for my irritable stomach. This led me to try and avoid the obvious pitfalls for a lactose intolerant individual: ice cream, milk, cheese, ect. Despite all my efforts, I found myself still suffering and it just seemed to get worse the older I got. I decided to begin research on the subject and started paying much closer attention to every single product or ingredient I was consuming.
Slowly, it became apparent that I was both intolerant of lactose and allergic to milk protein, as well. My dietary choices shrank to almost nothing. But by trial and error and cooking for myself, I was able to overcome my difficulties. Today, I cook whenever I get the chance. Cooking lets me be creative while taking control of my diet. Pictured to the left is a sugar crystal dessert I designed for a Hollywood charity event.