Chef Rawlston Williams is a culinary trailblazer known for his innovative take on Caribbean cuisine. Born in St. Vincent and the Grenadines and raised in Brooklyn, his journey from studying theology to graduating from the French Culinary Institute has shaped his unique perspective on food. In 2016, he opened the Food Sermon, a restaurant in Crown Heights that quickly gained a loyal following and the attention of food critics. The restaurant, initially a small catering business, has evolved into a thriving fast-casual eatery, reflecting Williams' mission to nourish and speak to the soul through food.

In April, Chef Rawlston Williams expands his impact with the release of The Caribbean Cookbook, a comprehensive celebration of the region’s diverse foods, flavors, and culinary traditions. Featuring more than 380 recipes from 28 countries and island nations, the book spans classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and dedicated chapters exploring Sea & River, On Land, Flour, Sugar, Juice, and Rum.

Iconic Caribbean ingredients, citrus, nutmeg, coconut, tamarind, pimento, pineapple, and rum are showcased throughout, with spices taking center stage to create layered, vibrant, and deeply satisfying dishes. The book positions Williams not only as a chef, but as a cultural storyteller preserving and elevating Caribbean culinary heritage for a global audience.

Chef Rawlston has been featured on The Cooking Channel, Bon Appétit, Epicurious, Eater, and The New Yorker.