At the age of twelve Deneb Williams began his culinary training in the San Juan Islands. Working his way up from an apprentice, Chef Deneb began his lifelong culinary passion of the arts.
At the age of eighteen his informal education intensified with three years of training under Chef Nancy Flume at The Adriatica, a landmark Mediterranean restaurant of the 1980s Seattle food scene. While in the Pacific Northwest his interest in beverages heightened and he spent two years at Liberty Malt Supply and the Pike Place Brewing Co. He devoured every book he could find on craft brewing and winemaking. Inevitably, this led him to Denver, Colorado, the heart of the American microbrew revolution.
After earning his stripes at the venerable Wynkoop Brewery in Denver, the now twenty-four year old embarked on a three-year venture as Executive Chef of the Medicine Bow Brewing Company.
Chef Deneb then earned the position of Executive Chef at Mackenzie’s Chop House. Developing a reputation for weekly “fresh sheets” and wine pairings, he immersed himself for four years, catering his unique style of cuisine to the Colorado Front Range.
Chef Deneb joined the Cliff House at Pikes Peak in September 2001. During his tenure, the cuisine soared and his culinary team amassed many awards and accolades; such as the coveted DiRona (Distinguished Restaurants of North America), AAA Mobile Four Stars/Four Diamond rating, and “Top mountain Hotel” by 5280 Magazine.
Returning Home to the Pacific Northwest in 2005 Chef Deneb assumed the position of Executive Chef/Director of Food & Beverage for the Resort at Port Ludlow on the scenic Olympic Peninsula. A boutique waterfront hotel and restaurant, as well as two other food venues throughout the resort, showcased his creative locally driven menus.
After two decades of following his dream, Chef Deneb arrived at The Firehouse in the fall of 2007. With a wealth of culinary expertise, his cuisine promises to showcase a vast culinary repertoire. With a passion for seasonal cooking, Chef Deneb takes pride in carefully preparing each dish with an emphasis on handcrafted, local and sustainably farmed ingredients.