Although Chef Kate Williams’ restaurants—Lady of the House, Karl’s and Candy Bar—have only recently opened, they’re already ingrained in the Detroit community. In just a few years, she’s been named as one of Food & Wine’s best new chefs, noted among GQ and Esquire’s best new restaurants lists and was a James Beard semifinalist. No matter if you’re at her ode to family dining or her spunky and sparkly cocktail bar, Kate’s all about making you feel right at home.
Originally from Detroit, Kate served under Wolfgang Puck in Chicago before working in New York and Copenhagen. She returned home and decided it was where she needed to be. She now runs a place stocked with neighbors’ fine china, around the corner from where her grandparents met. Kate supports Michigan farms, runs a no-waste kitchen and continually works to bring people in for the best, most wholesome and unforgettable meal they’ve had. The invitation’s on the table.
We are throwing a dinner party every night. That’s all we’re doing. It’s meant to be my personal dining room.
Outside of my restaurants, I cook a little bit at my own home, but I mostly cook at my mom Sharon’s house. This relates back to why I became a chef—I wanted to cook for her and my brothers and their families.