Portrait of Mike Williams
i. Biography
At a Glance Mike Williams cooks as executive chef at Norah in West Hollywood, Los Angeles. The work is described without theater: a veteran in LA, doing the same daily labor as plenty of other chefs, with travel and service forming the frame rather than the pitch. Before Norah, he held another executive-chef post that ran until 2015 at Tipple & Brine in Sherman Oaks, Los Angeles. - Current role: Executive Chef. - Previous role: Executive chef at Tipple & Brine in Sherman Oaks, Los Angeles, until 2015. - Specialty: An eclectic menu influenced by his travels around the United States, Southeast Asia, India, and South America.
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Signature
Mike Williams's signature dishes show range across composed plates and pastas: Duck Liver Mousse with Smoked Onion Jam and House Sourdough, Fresh Ricotta, Sesame, Honey, and Sumac, English Pea Hummus with Pickled Green Garlic, Pistachios, and Roti, Cauliflower Tartare, Crispy Chickpeas, and Sunchoke Chips, and Maltagliati, Whey, Smoked Ham, Black Pepper, Sage, and Breadcrumbs.
In Their Words He keeps the point simple: “Aside from just being a veteran and maybe traveling a little bit, I'm just a normal chef here in LA doing my best like so many other people are.”
FAQ
Asked of Mike
What is Mike Williams known for?
An eclectic menu influenced by his travels around the United States, Southeast Asia, India, and South America.
The Sunday email
Read about chefs like Mike Williams in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.