Erick Williams is an award-winning chef and the visionary behind Virtue Hospitality Group. This distinguished collective includes Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy’s Po-Boy and Tavern and Top This Mac & Cheese. Since unveiling Virtue in Chicago’s Hyde Park neighborhood in 2018, Williams has been making waves in the culinary world.
Virtue reflects Williams’ love for Southern cuisine and his reverence for the Black chefs who have shaped American cuisine. The restaurant has garnered widespread acclaim, culminating in Williams being honored as Best Chef: Great Lakes by the James Beard Foundation in 2022—the first Black chef to receive this prestigious accolade.
Each of Williams’ ventures showcases his dedication to elevating food culture, from the approachable offerings of Mustard Seed Kitchen to the vivid flavors of New Orleans at Daisy’s Po-Boy and Tavern. His collaborative creation, Top This, a gourmet mac and cheese-focused delivery and takeout concept with Virtue Chef de Cuisine Damarr Brown, further exemplifies his innovative approach.
In 2024, Williams introduced his latest concept, Cantina Rosa. This upscale cocktail bar near Virtue in Hyde Park serves a curated selection of specialty drinks, fine wines, premium spirits, mezcal, tequila and mocktails. The bar’s menu includes intriguingly named concoctions like “Slow Rush,” a blend of various rums, espresso and banana and “Daydreamer,” which contains Mexican whiskey, bourbon, tamarind, corn and lemon.
Recently, I caught up with the chef to discuss his culinary inspirations and his latest venture, Cantina Rosa.
How did you get started in the culinary industry?
I didn’t start with a clear plan. My journey began as a short-order cook, prep cook and line cook. I worked my way up to being a partner, learning from every person who took the time to teach me along the way. It was a lot of hard work, but more than that, it was my love for the craft that kept me going. Over time, I opened my own restaurants: Virtue, Daisy’s, Mustard Seed Kitchen and now Cantina Rosa. It’s been a humbling and rewarding journey, and every day, I’m reminded of how far I’ve come with the prayers and support of my team, my communities and the people who believe in what we’re doing.
How did your upbringing influence the way you approach being a restaurateur?
I grew up in Chicago, and food was always at the center of our family. My mom and grandmother set the tone in the kitchen, cooking not just for nourishment but for connection. Every evening, our family would gather around the table, sharing stories, laughter and meals. In hindsight, those moments were about more than food—they were about the bonds we formed. I aim to bring that sense of togetherness into every space I open now.
My earliest food memory is my grandmother’s spaghetti with meat sauce. While it wasn’t perfect, it was made with love, which made all the difference. She made it every week, and I always felt special when she cooked for me. It wasn’t just about the meal; it was about the care and attention she put into it. This taught me the power of home-cooked food and how it can make someone feel valued. This lesson is something I carry with me in every dish I prepare today.
What are some of your favorite foods to cook?
The foods I love to cook at home are the ones that hold deep meaning for me. Those foods are gumbo, beef stew, collard greens, barbecue and dressing, not to be confused with stuffing, which is placed inside the bird, unlike dressing, which is baked separately in a dish. These are the flavors I grew up with and the dishes that connect me to my roots. In my restaurants, I love working with fresh, seasonal seafood and produce. But no matter what I cook, I always aim to infuse it with the same love and care my family taught me.
What are the core values of Virtue Hospitality Group?
Everything we do is grounded in authenticity, culture, respect and community. We aim to serve food and drinks that tell a story—ones that come from the heart and honor the people and ingredients behind them. It’s not just about running a business but creating spaces where people can feel seen, heard and valued. We try to do that by supporting local farms, investing in the development of our employees and making sure we’re always paying forward and giving back to the community that’s supported us.
Tell us about your new venture, Cantina Rosa.
I created Cantina Rosa to honor the Latin community, which has supported me over the years. I’ve always been inspired by Mexico’s vibrant culture, its diverse spirits and the warmth of its people, but a trip to Mexico years ago left a lasting impression on me. I knew I wanted to create a space that celebrated those past influences while giving breath to new inspirations.
On a personal note, my grandmother’s name was Rosetta, called Rose for short, and that name, along with my deep respect for the Latin community, inspired the name Cantina Rosa. At Cantina Rosa, it’s about much more than just a cocktail. It’s about creating a place where people can come together, celebrate life and enjoy good drinks in a welcoming, warm atmosphere. The experience is one of connection, energy and joy—a place to enjoy the moment and celebrate with others.
What’s next for you and Virtue Hospitality Group?
I want to keep growing in ways that allow us to make a real impact on the people and communities we serve. For me, growth isn’t just about expanding the number of businesses. It’s about deepening the connections we’ve built and continuing to create meaningful experiences. I’m excited about collaborating further with local producers and farmers and finding new ways to share the food and drinks that have meant so much to me. I believe we can build something truly special and lasting when we create with care. It’s important to my team, our investors and me that we do well and do good.
This article first appeared on Forbes.com.
