Koda Williams takes the reins as Executive Chef of Winslow’s Table

BY DANIEL PUMA // JUNE 3, 2024 |

Interspersed with his stints working in the Craft pantheon of restaurants was a multi-year jaunt at Ben Poremba’s Nixta as chef de cuisine. It was after his time at Bowood that Williams took a hiatus from the hustle and bustle of restaurant life to welcome his first child into the world. “I kind of needed the lifestyle change,” Williams says. “So, we kind of pulled back the reins on everything. I went back to Pastaria for a little bit just to kind of focus on family.”

Nearing his son’s first birthday, Williams has now ventured into his new culinary journey, serving as executive chef of Winslow’s Table. Helming the beloved University City spot owned by Take Root Hospitality allows Williams to highlight his style of cuisine in an ideal setting perfect for his new life as a father.

The overall feel of Williams’s menu stems from the bright flavors associated with Southern California and the deep-rooted flavors and passion found in Mexican food, but with dishes that don’t adhere to any particular cuisine. “Having fun with things has been something I get inspired by,” Williams says. “If it’s not fun, it’s not worth doing.”