Houston Chef-Owner Chris Williams Makes the Right Moves for Lucille’s and 1913 Nonprofit During the Pandemic

PHYLLIS ARMSTRONG

Watching Broadway go dark in New York City gave him a sign of dire times ahead. A celebrated Houston restaurateur then realized what was coming to Texas when he witnessed Bourbon Street shutting down in New Orleans. “I knew we had about five days tops before it was going to happen with us,” says chef Chris Williams, the owner of Lucille’s (@lucilleshouston). “My biggest concern was not our closing, but us losing all the good work and the progress made up to that point.” SHIFTING TO SURVIVAL Williams quickly shifted Lucille’s into survival mode to keep executive chef Khang Hoang and other people responsible for the restaurant’s success working. He and his team implemented a contactless to-go model for serving customers. The staff of 46 agreed to accept the average…

You're reading a preview of

Cuisine Noir (Digital) - 1 Issue, Resilience - Fall 2021

DiscountMags is a licensed distributor (not a publisher) of the above content and Publication through Zinio LLC. Accordingly, we have no editorial control over the Publications. Any opinions, advice, statements, services, offers or other information or content expressed or made available by third parties, including those made in Publications offered on our website, are those of the respective author(s) or publisher(s) and not of DiscountMags. DiscountMags does not guarantee the accuracy, completeness, truthfulness, or usefulness of all or any portion of any publication or any services or offers made by third parties, nor will we be liable for any loss or damage caused by your reliance on information contained in any Publication, or your use of services offered, or your acceptance of any offers made through the Service or the Publications. For content removal requests, please contact Zinio.