With her New York upbringing and Jamaican background, Chef Brittney “Stikxz” Williams believes cooking is a powerful, liberating tool.
Photo Cred: Chef Stikxz William’s
Combining dishes from her heritage and love for all cuisines, Chef Stikxz produces a melting pot of menus. Chef William’s three-course Jamaican feast, “Land of Wood and Water,” allows guests to travel worldwide without leaving their seats.
Chef Brittney “Stikxz” Williams’ three-course tasting menu for our A NIGHT IN series highlighted everything the Caribbean offers. Big, bold flavors accentuated each dish, from the jerk chicken to plantains.
She started the menu with grilled jerk shrimp, fried plantain, and a tamarind gastrique. She describes how jerk is more than a Jamaican spice but an ingenious cooking technique passed down through generations.
For her second course, she introduced a jerk mushroom brodo served over udon noodles with pimento smoked chicken, charred leeks, and bok choy. Through a combination of Asian flavors and Jamaican spices, she showcases her artistic fused blend while displaying the versatility of Caribbean cuisine.
Chef Stikxz prepared a hazelnut “Bulla” cake with a rum creme Anglaise and grapefruit marmalade in our final course.
Black chefs are taking advantage of the changing tide in the culinary industry. Chef Stikxz joins a growing community of Black chefs reclaiming representation in the arts by creating authentic spaces through each menu
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