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HOST: ALICE CHENG
Welcome to Hospitality On The Rise, the podcast about the people shaping the hospitality industry and their journeys. I'm your host, Alice Cheng, Founder and CEO of Culinary Agents, hospitality's go-to hiring platform. And I'm here to give you your dose of virtual mentorship.
Here, we'll be sharing the stories, lessons learned, and advice from hospitality leaders who've carved out their own path to success. After all, this industry is where many get their start and go on to do incredible things.
Whether you're a pro, starting out, or just love the hustle, this podcast highlights what makes hospitality extraordinary, the people.
HOST: ALICE CHENG
I'm so excited to have Chef Brittney “Stikxz” Williams here with us today, known as “Chef Stikxz.” I'm doing air quotes for those of you who are just listening and not watching. Brittney is the Culinary Director at Miss Lily's 7A, which is just always going strong.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
C’mon now.
HOST: ALICE CHENG
I'm gonna say always. For a great reason. And also private chef on the side because she's not busy enough.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Come on now. You know, you got the energy, why not do it?
HOST: ALICE CHENG
She has all these awards. I'll just rattle off a couple. March 2026, Carib Biz Network – 100+ Caribbean Ones to Watch List. February, Madame Noir, celebrated as one of the Keepers of the Culture, for the 100th Anniversary of Black History Month.
Brittney, I'm gonna stop there. Welcome. Thank you so much for joining us. How did you get started in this industry?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
You know, that's such a great question.
HOST: ALICE CHENG
Roll it back.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
It can be long-winded. Do we have enough time, is the question.
HOST: ALICE CHENG
Yeah, go for it.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
So it really started with my family. My family, both sides, my mother and my father come from huge families in Jamaica. My mom was the cook of her family and my dad was actually the farmer of his. So kind of made this beautiful love child that is me and my sister, of course.
HOST: ALICE CHENG
Okay, match made in heaven.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
A match made in heaven indeed. I actually wanted to be a dancer when I first started thinking about what I wanted to do as a career choice. I ended up going to University of Hartford, studying sports management. My friends were all eating ramen noodles to study for finals week. And I couldn't even fathom that thought because in my household, my mom always said, “You nurture the body, you nurture the mind.” And she would make my sister and I our favorite dishes. It could be curry goat or white rice and fried plantains or oxtail and rice and peas.
And I was like, “Guys, I'm gonna make something for you. I'm gonna create a feast, and we're gonna have a study session.” My friend Alex, he pulled me aside and he was like, “Yo, Stikxz. I think you need to study culinary arts.” He's like, “You don't need to be here.” And I looked at him, I was like, “Ah! Okay, sure, whatever,” kind of just shooed him off. But it always was a thought in my mind.
I ended up coming back home from school, and my mom was like, “Either you work or you go back to school.” I was like, all right, let's go back to school. The culinary program at Nassau Community College was a thing. I saw it and I was like, all right, let's just try it. Alex's advice came to the forefront. I was like, why not? The moment I kind of put that chef coat on in my first class, it all really aligned and it really synced for me. So that's actually the start of it all.
HOST: ALICE CHENG
I love that. I also think it's hilarious where your food literally was the opposite of instant ramen. All the dishes you described, I mean, I'm not a chef, but I know a lot of time and effort goes into making those flavors really pop. So, wow. Great. So cheers to your friend who's like, “Let me set you straight.”
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Cheers to Alex.
HOST: ALICE CHENG
Shout out to Alex, wherever you are.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yep. Shout out to Alex, yes.
HOST: ALICE CHENG
Okay, so now you're in culinary school and you're like, “All right, this is my jam.” Were you already having dreams about owning your own restaurant, doing your own thing?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
No, I just kind of fell in love with cooking and learning as much as I possibly could about it. And working different events that allowed me to learn from other people that were ahead and knew what they wanted and just kind of aligning myself in those rooms. So I would do a lot of Baldor BITES, before Baldor BITES was Baldor BITES. I used to go to a lot of those, help out at those festivals–Food & Wine, New York City Wine & Food Festival as well–as a volunteer because I just really wanted to immerse myself in the world of hospitality and the culinary arts.
HOST: ALICE CHENG
That’s so smart.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
And I did not know what it could possibly lead to, but I knew I wanted to learn everything I possibly could about it.
HOST: ALICE CHENG
Yeah, that's really smart. and I don't even know if that's formalized. Like, for some certain events, I know some events actually go to students and ask for volunteers and give them an opportunity. And that is such a great way to just see stuff, get exposed to stuff, meet people. So for those of you who have those opportunities and you want to check it out, you should absolutely jump at them. Yeah.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Absolutely.
HOST: ALICE CHENG
Great. So when you were graduating, were you looking at where you wanted to get your start in the professional world? How did you go about that transition?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
So funny enough, I didn't graduate. I ended up doing one year of culinary arts.
HOST: ALICE CHENG
Plot twist.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Plot twist. I did one year of culinary arts, and then I went straight into restaurants. My first restaurant job was actually Red Lobster and I was a server there, and it taught me everything that I know to this day. Being efficient, taking orders, remembering orders, being able to be personable and make a unique experience for each individual guest, you know? I feel like that's so vital, especially working in this industry. How can I make somebody feel like they're at home where they're comfortable no matter who they are, whatever background they come from. Let's make them feel special here. And it was very fast paced. I mean, it was crazy. Those biscuits held me down.
HOST: ALICE CHENG
Man, they were really…
GUEST: BRITTNEY "STIKXZ" WILLIAMS
The next job I had was working at Jungsik when it first opened, which is now a three Michelin Star Korean fine dining concept in Tribeca. I started off as a back server there and I worked my way up to expeditor. And that alone was just such a culture shock, and I had to switch gears a little bit. I had to refine my take on what food is and actually immerse myself in what Korean cuisine is. So I used to ask a lot of questions to the kitchen. To talk to all the cooks, like, “Why do you prepare like this? Why is it cooked in that manner? What do these two flavors do? Why are we using these ingredients?” I was very immersed and I really wanted to learn as much as possible.
But the one thing that I truly wanted to take away from the experience was that even though I knew I wanted to become a chef, I needed to learn how the restaurant works in totality. Because it's a massive dynamic, right? You have front of the house, you have back of the house, two totally different nuances, but they work together. And I knew that there was power in learning both front and back of the house. So I started off in front of the house and then I made my way to back of the house when I started working at Spice Market.
HOST: ALICE CHENG
Wow. Well, first of all, Spice Market was such a great restaurant.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yeah. That was, like… love that restaurant.
Noise, noise.
HOST: ALICE CHENG
Man, you just brought back a lot of memories for me. Some were a little blurry, but they were still good. But, okay, switch gears. But rolling back a little bit, kudos to you for A. recognizing so early on and quickly that like, okay, this is a holistic thing. There are lots of different positions, there's lots of different functions. Everything comes together in order to successfully execute service, but everybody has different roles. And if you ultimately know that you want to do something in this industry broader than just one specific role and if this is going to be somewhat, at least initially, a career path for you, recognizing that you need to understand more than just your position and your station or just doing one thing really well is so smart and great advice.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Absolutely.
HOST: ALICE CHENG
Sometimes people realize that very much later on and they’re kind of trying to catch up, which is fine, better late than never. But for those who see it as part of the career path, part of the journey, right? It's so important, especially nowadays.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
1000%.
HOST: ALICE CHENG
Like you can't hide. You can't hide in the kitchen.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
No, you really can't. I'm saying guys, let's do it. Let's get it done.
HOST: ALICE CHENG
Yeah, and it helps in so many different levels, especially for back of house, to have experience in front of house. A lot of businesses look at cross training just to make sure people get a feel of what other people have to deal with on a regular basis and develop other skills.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yeah. And then respect is learned and is shared and it makes for a better dynamic in the restaurant. You know what I mean? Because, well, I see what you go through and I'm picking up what you're putting down. How can we make this work together? It just brings a certain level of camaraderie that you won't find anywhere else.
HOST: ALICE CHENG
Yeah, 100% agree. Okay, so you worked at Jungsik for a while, and also what great experience to work at a place when they're starting or they're–I can't say that they completely introduced, but they brought it to the next level.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
They were one of the trailblazers for sure. They were torchbearers in the Korean fine dining landscape in New York City.
HOST: ALICE CHENG
Yeah, and launched a lot of subsequent careers and great businesses.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
1000%.
HOST: ALICE CHENG
So Spice Market, man, let's give that a moment.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Give that a moment!
HOST: ALICE CHENG
I know if you know, you know.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
That was a moment in time.
HOST: ALICE CHENG
It's like this place, just massive, massive.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yeah, the production in that place was insane. Like the prep team, kudos to you guys because I don't know how that restaurant would have ran without the prep team. It was a calvary of like 20 to 30 people, really banging out prep for us. And we had to go on the line and then cook all that prep work for damn near 700 people a night. That restaurant was massive. And fire. It was so good.
HOST: ALICE CHENG
Crazy. Yeah. That was at a time where that whole area, Meatpacking was just new, the hottest thing. If I'm gonna date myself, wasn't that when, like, Sex and the City was making it as big, I mean, whatever, right? So, yeah.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Don't show your age, don't show your age.
HOST: ALICE CHENG
Oh, I know, okay, sorry, rewind. Maybe we'll have to edit that out.
So you did that for a while and then I see you moved into another fine dining space uptown.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yeah, uptown. So, I mean, there were a slew of other restaurants along the way, of course, but around 2020, I ended up at EMP as Director of Education and Nonprofits and helped to start their Rethink program where we were taking a massive EMP truck and going to food-insecure neighborhoods throughout the city, like in Bronx and Brooklyn and Manhattan and serving the community. It was a time where a lot of restaurants were really coming together to try and be there for those that needed it most, and EMP was definitely running that game, and it was fantastic experience to be part of. And it felt really amazing to be in a place that I can give back the best way I could. And not just grain bowls with salad and dressing. We really wanted to create food that the communities loved.
So there were moments where we were serving jerk chicken, there were moments where we were serving curry chicken. Or we went to school in the Bronx and we were asking the kids, they were like, “What do you guys like to eat?” And beef and broccoli, chicken and broccoli, french fries with ketchup, hot sauce, the whole thing, you know? So we wanted to make it as inclusive as possible because when you're being there for people, be there for people where it touches them the most. And that's where I learned a lot about hospitality in not just the restaurant, but in its outside space and what we are able to do for people on a regular basis.
HOST: ALICE CHENG
Yeah, like the broader ripple effect of it beyond a restaurant or beyond whatever you're doing. Were you on–well, I guess 2020 is just a very unique time. Because I was going to say, how does one even get a position like that? But sometimes it's just like, you know…
GUEST: BRITTNEY "STIKXZ" WILLIAMS
You know, it's funny, it's funny. So my friend, Nkem, that used to run Adá Supper Club, she was doing a series of to-go boxes during 2020. ‘Cause people really miss going out to eat. It was part of their everyday life, and then it came to a complete halt. And she teamed up with the person that also did the trucks for EMP, but prior to EMP, of course. And I did one of the boxes there. Chef Humm recognized me from socials that we were posting about it because I also worked at The NoMad. And he was like, “I need to get in touch with her. I got to talk to her about an idea.” And then that's where the whole truck came to be and so on and so forth.
HOST: ALICE CHENG
Nice, nice. See, it's kind of like, you work at different places…
GUEST: BRITTNEY "STIKXZ" WILLIAMS
You never know who's out there.
HOST: ALICE CHENG
You never know. I mean, you keep putting yourself out there, and now more than ever, it could be both a really wonderful thing and a really bad thing, depending on the person and how you use it, right? But times have changed, and we talk about this industry and you can make what you will with it, but there's so many different options. You can take your career down different paths. Now there's all different ways that people can find their own niche and do something meaningful and make a living out of it.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
It's true.
HOST: ALICE CHENG
Well, kudos to you. That seemed like a really great experience. And on the heels of that, basically, sometimes you do something so broad and impactful and it's awesome. Then things start to, you know, the world kind of started to come back to the beginning versions of… Yeah, exactly. I feel like they're just getting kind of there now, and it's like six years later.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Is it six years? Because I always think that COVID happened, like, last year. I don't know what it is. That time warp is insane. But yeah.
HOST: ALICE CHENG
I mean, yeah, big black hole of time and space, you know? So where did you go from there?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Honestly, during the time that I was at Jungsik, I had started a catering company. So while I was working in front of the house, I was actually doing back of the house things too, on top of the hours that I was working. So I was in true hustle mode. I mean, early twenties, you got the energy, you have the ideas, and it's like you're unstoppable, right? Let's get it done. How can we build this brick by brick at a very consistent pace?
So I started BWC Catering in 2013 and throughout all the restaurants I was working at, I was also doing side gigs, where I was doing private events, weddings, birthdays, corporate, whatever may have you. I was being hired to do these things. So it's like, I'm really shaking and moving in the industry. And even through 2020, I created NYAM Takeout Series, which was another way for people to be able to have a really great dining experience in their home. I would create a menu, they would order it, come pick it up, or we would have it delivered to their home. And it really blew up into this incredible space of people now seeing Jamaican food in such a different light, because I'm a pure advocate and torchbearer for anything Jamaican related, as my parents do come from there. And the food really spoke to me in such a tremendous way that it's all I wanna do and all I wanna represent here and now.
So NYAM Takeout Series was a way for people to try it and become familiarized with what Jamaican food can be because it is more than just oxtail and rice and peas, curry goat and white rice. Our food is so nuanced and it's so developed and integral. It's like a melting pot of so many different cultures in one. And with that, there are so many different ingredients that the island has to offer and so many different means of preparations and different dishes that people don't necessarily get to try or experience. Or taking something that they do know. Say for instance, like jerk. Why don't we just throw it on some lobster, grill it up and serve it with some incredible corn with a jerk aioli and some toasted coconut and a little bit of lime zest just to give it some, a little pizzazz. You know what I mean?
And then I've been making waves in that regard and that's when my friend Andre had put me on to doing a Rockhouse Foundation Gala with the owner of Miss Lily's. And then it kind of just bloomed into such a beautiful relationship where I became the culinary director of Miss Lily's. Even got to head down to Dubai and work with my guy Chef Richie out there to really create menus that are inspiring and uplifting for the Jamaican diaspora.
HOST: ALICE CHENG
I love it. A couple things. I'm going to dissect that because there are a lot of good nuggets in there. One is when you're doing your side hustle. You love it. And you said you were younger, etc. And yeah, absolutely. As somebody who is elder in my career, I definitely could say that when you're younger, and not just potentially have more energy, you potentially have more flexibility, higher risk tolerance, and that's your time. That's your time to make your mistakes. That's your time to ask for help in a different way, and it's your time to work your butt off. I'm a believer in that.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yeah, hard believer in that.
HOST: ALICE CHENG
Because what comes from that–relationships, networking, respect in a certain way, your credibility, etc.–that's what brings you into the next phase of your career where you get to do other things, where things are coming to you, you're able to say no to things, you're selecting and you're curating versus just keeping balls in the air.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
You're learning throughout the way too.
HOST: ALICE CHENG
So yeah, I love it. So what's next for you?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
What's next? That's under wraps. I mean, you're always gonna see my face. I'm never not gonna be doing something. But right now, just focused on Miss Lily's and focused on private cheffing, still doing events and still catering incredible things. Even food styling. Like, I have actually touched every facet of this industry except for bartending, but I do know how to make a bomb negroni. And that's where it counts.
HOST: ALICE CHENG
Yes. Well, with all the things you've got going on, how do you find, I don't like to say balance, how do you find harmony in all this stuff?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Well, one, I love what I do. I'm passionate about what I do, which is why I can check on and do this for miles and miles on end. But I do love my family. My family comes first and foremost. They are the backbone, they are my support, they are the reason why I do what I do. And being with them and spending time with them reinvigorates me in such a tremendous facet, like in just a tremendous way. Speaking with your elders especially and learning things from them, learning recipes or why their grandmother cooked the way that they did and then learning their stories behind it. It makes me understand who I am and why I do what I do in the fields. And also spending time with my dog, Negroni, because if you haven’t put two and two together, it's my favorite cocktail.
But yeah, family, my real true close friends, my dog, and going out to eat and traveling. These things. Those are my balancers.
HOST: ALICE CHENG
Yeah, awesome. I was just going to say what keeps you inspired, you pretty much probably molded that answer all into one. So for somebody who's in the industry who's like, “Yeah, I want to be a culinary director one day.” And they're just maybe starting out in their career and they're trying to figure out how to get there. What one or two pieces of advice would you kind of throw at them?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Definitely work both front and back of the house. You have to understand the restaurant. That is pivotal in how I became who I am today. Another advice that I would give is don't let a “no” deter you from anything that you want in this life. Because I've been turned down plenty of times. I've been told no numerous amount of times. However, that never stopped me from still pursuing and going after what it is that I want because where there's a will, there's a way. And also when one door closes, a million other larger doors open up for you. It's just a redirection. And if you're welcome to that learning, then the possibilities are endless. Sorry to sound like cliche, but it is what it is.
HOST: ALICE CHENG
I mean, yeah, that's true. You're not going to know unless you try. I think the worst thing is the “what if?” Or when you're watching somebody else essentially do what you've always wanted to do, but it's because they just took the risk or they just failed and kept on doing it until they figured out the right way or their way.
I mean, sometimes when you're thinking about careers and all that stuff, you have to be a little cheesy. I sometimes say, things kind of work out the way they're supposed to, right? As long as you hold true to and you're putting your best foot forward and you're doing the things that you believe are the things that you should be doing and doing them genuinely and with respect and hospitality as well. And I say that in the sense where if people are introducing you to people, follow up appropriately, treat everyone's time– As long as you're doing all the things, I believe that things work out the way they're supposed to.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
1000%. I agree.
HOST: ALICE CHENG
Yeah, I'm like, I'll just sprinkle a little cheese on top of that.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Little bit. Little bit. Yeah.
HOST: ALICE CHENG
Just a little bit. So I have a couple of more questions. I want to go to quickfire.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Let's do it.
HOST: ALICE CHENG
What advice would you tell your younger self?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Continue to be audacious.
HOST: ALICE CHENG
What's your advice for someone struggling in the industry?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Know your why. Why are you doing this? Why are you in this industry? That's helped me get through a lot of humps and self-doubt and that imposter syndrome, is know your why.
HOST: ALICE CHENG
What's your advice for fellow hospitality leaders?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Set an example for the next generation. Show them why the hospitality industry is one of the greatest industries to ever work in.
HOST: ALICE CHENG
It really is, and you are a walking example of if you love it and you go get it, you can do a lot of great things. On that note, Chef Brittney, thank you so much–I should say, Chef Stikxz. Am I cool enough to be able to call you that?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Woo! I have been called that since I was nine, so it's like my identity, you know?
HOST: ALICE CHENG
Amazing. You know, also that's really great branding. Like, brand yourself. I mean, branding is a thing. It's a really big thing.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Branding is a thing!
HOST: ALICE CHENG
It is.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
You know, I have people that have known me since the dawn of time that knows that this is my name, and they're like, “Yo, you have not changed.” And I was like, “That is who I am!” Let me tell you, I'll tell you the story if we have time.
HOST: ALICE CHENG
Yeah, go, go.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
So I am very skinny, and I used to get bullied a lot for my size. I used to get picked on, all those things. And I was just kind of fed up one day, and I'm walking in the playground–this is true story, no lie–I'm walking in the playground, I'm seeing sticks on the floor everywhere, and it just dawned on me. I was like, “Huh, now you are all gonna have to address me as ‘Stikxz.’ Now what is it that you have to say to me?” And it was just my way of taking my power back.
HOST: ALICE CHENG
Amazing. Mic drop.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
So when the odds are put against you, what are you gonna do with it?
HOST: ALICE CHENG
Yep. Those are life lessons right there.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Life lessons.
HOST: ALICE CHENG
This is not just, you know, culinary. We're beyond culinary school now. We're like life lessons right there. It's true. I mean, and look at that. It's your brand.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
It’s who I am.
HOST: ALICE CHENG
There you go. And we're going to see many, many more wonderful things from you, no doubt.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
That's right. I appreciate your time. Thank you for having me on board for this.
HOST: ALICE CHENG
Thank you, Chef Stkixz. Can't wait to come chat. I'm gonna come see you at Miss Lily's because I love that place.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
We have no choice. We have no choice.
HOST: ALICE CHENG
And if I come, will you make my negroni?
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Yes, immediately yes. We can do it with rum, can do it with gin, whichever your heart desires, I got you.
HOST: ALICE CHENG
Amazing. Dealer's choice. Thank you so much, and I can't wait to see what's next.
GUEST: BRITTNEY "STIKXZ" WILLIAMS
Anytime. Thank you, Alice. Much love.
HOST: ALICE CHENG
Remember, success looks different for everyone in hospitality. No two paths are the same. If you have a leader or a topic you want to hear about, email [email protected].
Hospitality On The Rise is brought to you by Culinary Agents, connecting top talent with employers since 2012. Whether you’re hiring or looking for your next opportunity, join us at CulinaryAgents.com
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