Chef Douglass Williams spent decades mastering his craft in kitchens across the globe before being highlighted as Food and Wine Magazine’s best new chefs of 2020, calling him a “master of texture.” Four years ago, the Atlantic City, New Jersey native bet big on himself, going from chef to chef and owner, opening his Italian-inspired restaurant Mida in Boston. He speaks to Dana Jacobson about how culinary school and a trip to Europe after high school sparked his passion for the kitchen
