Jody Williams

Jody Williams, in partnership with Rita Sodi, champions a culinary philosophy rooted in "layered simplicity," a deft touch, and the masterful use of few, straightforward ingredients, akin to Hemingway's writing style. Their ethos prioritizes freshness and hyper-seasonality, guided by a deep respect for produce, insisting that ingredients are only used when truly in season, believing "seasonality just makes sense; it was never a gimmick or a trend." This reverence for natural cycles extends to their unique use of water, not merely as a cooking medium, but as a "purifier" that allows other flavors to stand out, echoing their principle to "take away until you can take no more." Williams envisions a dining experience that offers "freedom from the classic Italian way to eat," transforming the typically relegated "sides" or "contorni" into the vibrant heart of the menu, thereby empowering diners to curate their own meal. This approach cultivates a soulful, unpretentious atmosphere, embodying a profound desire to "give, to share," making the restaurant feel like a familiar, comforting extension of home, inspired by the spirit and spontaneous design of an ancient Florentine villa. Chef Jody Williams's technical mastery is evident in her pursuit of "unembellished classics," where her technique serves to highlight the inherent quality of pristine ingredients. She applies a "deft touch" to create dishes that are "equal parts familiar and revelatory," often by reducing elements to their essence, as articulated in her maxim to "take away until you can take no more." Her approach to flavor is characterized by a precise balance, ensuring that even vinaigrettes are "soft and pleasurable," devoid of piercing acidity. Plating reflects this simplicity, with dishes like the iconic Insalata Verde presented as a generous, shareable "tall pile of greens," becoming a "big green pillow." Water is strategically employed as a flavor enhancer, forming the base for delicate dishes like Meyer lemon risotto to ensure clarity of taste. Williams's repertoire of legendary dishes includes the acclaimed Insalata Verde, the robust Tonnarelli Cacio Pepe, the ethereal water-based Meyer Lemon Risotto, crispy Carciofi Fritti, a comforting Sugo di Carne, and the unique hand-chopped Svizzerina—a hybrid steak tartare seared with rosemary and garlic confit. Other notable dishes include the rustic Coniglio Fritto, the warming Ribollita, the seasonal Zucca in Agrodolce, and the technically impressive Porri al Cenere, where leeks are charred externally and steamed internally to a creamy softness.

Career

• Chef (with Kathy Casey) at Various locations, Italy
• Chef at Tappo, New York City
• Chef at Morandi, New York City
• Chef at Gottino, New York City
• Chef-Owner/Operator at Buvette, New York City
• Chef-Owner at Via Carota, New York City
• Chef-Owner at I Sodi, New York City
• Chef-Owner at Bar Pisellino, New York City
• Chef-Owner at Commerce Inn, New York City