EP 82: Douglass Williams, Owner and Chef of MIDA and APIZZA

A diagnosis of Crohn's disease didn't derail the path to becoming a chef for Douglass. His approach to food was only heightened by having to chew each morsel 30 times, focusing on the feel, texture and taste of each bite. After working in world renowned kitchens, Douglass made building a community and creating a lasting legacy the focus of how he approaches being one of the few Black chef-owned restaurants in Boston. Today, Douglass is a two-time James Beard Award nominee as the Head Chef and...