Deneb Williams
Executive Chef

At the age of twelve he began his culinary training in the San Juan Islands. Working his way up from an apprentice, Deneb Williams began his lifelong culinary passion of the arts.

At the age of eighteen his informal education intensified. The next three years he trained under Chef Nancy Flume at The Adriatica, a Landmark Mediterranean Restaurant of the 1980s Seattle food scene.

With food naturally goes drink and so he went to work again at the bottom. During the next two years at Liberty Malt Supply and the Pike Place Brewing Co., he devoured every book he could find on craft brewing and winemaking. This inevitably led him to the heart of the American microbrew revolution - Denver, Colorado.

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 Williams then relocated to Colorado Springs earning the position as Executive Chef of 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 Williams 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 Williams 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 restaurant as well as two other food venues throughout the resort showcased his creative locally driven menus.

Now after over two decades of following his dream, our new chef has arrived at The Firehouse. With a wealth of culinary expertise and a “never compromise” attitude, his cuisine promises to showcase a vast culinary repertoire. With seasonal specialties and a wealth of local culinary treasures, we hope you will join us at The Firehouse for the best “today’s season” can provide.

"Executive Chef Deneb Williams puts an elegant spin on tomatoes and mozzarella by creating a napoleon topped with a Parmesan chalice filled with micro greens."

-Ted Gachot; Food Arts, Nov. 2003

"...Chef Williams will wow you at dinnertime..."

-Amanda Faison; 5280 Magazine, Nov. 2003

"Chef Williams' enthusiasm seems contagious.”

-Pete Lewis; AAA EnCompass, Nov. /Dec. 2002

“Four Stars”

-The Denver Post 2002 and 2003

Awarded “Top Mountain Hotel” for the state of Colorado

-5280 Magazine

Award winning Conde Nast photographer Richard Nowitz published Chef Williams food photos on www.nowitz.com

"I'm still dreaming of the mushroom bisque..."

-Charlotte Butzin, Bon Appétit

"Nouveau Continental cuisine is hardly unheard of in this region, where a proper sense of balance means holding onto a foundation of traditional fare, and working up from that foundation with an awareness of modern artistry. It is a high wire act, and Executive Chef Deneb Williams does more that just walk it - he handsprings across it.”

-Josh Dinar; Denver Dining Out, Jan. 2003

"Praised by Wine Spectator and Bon Appétit, Executive Chef Deneb Williams' creations will far surpass your expectations..."

-Amanda Faison; 5280, Dec./Jan. 2002