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Williams-Sonoma Introduces First Ever Chefs’ Collective: 2015 Inductees Include Renowned U.S. Culinary Talent Recruited to Collaborate on Inspiring the Next Generation of Cooks Everywhere

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Williams-Sonoma announces today that it has formed an inaugural Chefs’ Collective, a group of nine American chefs and two bar experts who will advise on the brand’s innovation and marketing initiatives. Williams-Sonoma, continuing in its tradition of revolutionizing the way people cook and entertain, will partner with the team in pursuit of new culinary insights, feedback on product development, testing, testimonials, content and new recipes.

Members include the following leaders from around the country:

  • Nick Anderer- Marta, Maialino; New York, NY
  • Jason French- Ned Ludd, Elder Hall; Portland, OR
  • Ray Garcia- Broken Spanish, BS Taqueria; Los Angeles, CA
  • Matthew Jennings- Townsman; Boston, MA
  • Mei Lin- Top Chef Winner 2015; Los Angeles, CA
  • Thomas McNaughton- Caf’e du Nord, Central Kitchen, Flour+Water, Salumeria; San Francisco, CA
  • Paul Qui- qui, East Side King; Austin, TX
  • Sarah Simmons- Birds & Bubbles, CITY GRIT; New York, NY
  • Michael Toscano- formerly of Perla; Charleston, SC
  • Scott Baird and Josh Harris- The Bon Vivants, Trick Dog, Cafe Du Nord, Aatxe; San Francisco, CA

“The Williams-Sonoma Chefs’ Collective unites culinary trends and where the people behind the trends meet,” said Janet Hayes, President, Williams-Sonoma. The initiative will officially kick-off this year in May with an annual conference, The Williams-Sonoma Chefs’ Summit, a symposium held in San Francisco. The chefs and mixologists will participate in seminars with Williams-Sonoma business leaders learning about brand initiatives, brand objectives and new products while contributing to the innovation process and engaging in a dynamic forum on cooking and the food movement.

Williams-Sonoma has introduced the Chefs’ Collective to obtain input from the culinary community in anticipation of the changes in the way people eat and gather around food. For more information on the Williams-Sonoma Chefs’ Collective visit www.williams-sonoma.com.

About Williams-Sonoma

Since its founding by Chuck Williams in 1956, the Williams-Sonoma brand has been bringing people together around food. A member of Williams-Sonoma, Inc. (NYSE:WSM) portfolio of brands, Williams-Sonoma is a leading specialty retailer of high-quality products for the kitchen and home, providing world-class service and an engaging customer experience. Products include cookware, cooks’ tools, cutlery, electrics, bakeware, food, tabletop and bar, outdoor, cookbooks, as well as furniture, lighting and decorative accessories. Each store has a professional demonstration kitchen for cooking classes and tastings conducted by expert culinary staff. Williams-Sonoma Cooking Schools, located in select locations in the U.S. and Australia, offer hands-on classes led by professional chefs. A comprehensive gift registry program for weddings and other special events is available in stores and online. On williams-sonoma.com and the Williams-Sonoma blog, Taste, customers can find recipes, tips, and techniques that help them create delicious meals and wonderful memories.

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