Brittney Williams, known professionally as Chef Stikxz, is everywhere lately in the culinary world. In 2025, she landed at Miss Lily’s 7A Cafe as culinary director in Manhattan’s East Village. Her brand new menu celebrates Jamaican staples with fine dining finesse and creative innovation.
The menu features Peppa Shrimp, Oxtail Stew, Escovitch Whole Snapper, and Miss Lily’s World Famous Jerk Chicken. “You get the spice, you get the salty, you get the umami,” she explains enthusiastically. Additionally, dishes like Jerk Corn, Pork Belly Coco Bao, and Jerk Mushroom Lettuce Wraps showcase her unique approach.
Witnessing the Caribbean Food Renaissance
Chef Stikxz is experiencing a transformative moment in her career as Caribbean restaurants gain critical acclaim. “It’s the renaissance of Caribbean cuisine right now,” she declares with evident excitement. “The Caribbean Massive is just crushing the food scene” across major cities nationwide.
The visionary chef belongs to a growing cohort redefining modern Caribbean plates for contemporary audiences. She’s pushing boundaries alongside other innovative culinary talents elevating the cuisine. This movement represents long-overdue recognition for Caribbean chefs and their sophisticated, nuanced cooking techniques.
Building Community Among Caribbean Culinary Leaders
Williams proudly names fellow chefs advancing Caribbean cuisine to new heights and critical recognition. “We have people like Chef Camari Mick, Kwame Onwuachi, and Andre Fowles, where we’re pushing the envelope of what Jamaican cuisine is, or what Caribbean cuisine can be,” she explains. She also recognizes Paul Carmichael of Bar Kabawa for his innovative contributions.
Additionally, she shouts out Lonie Murdock, who she says is “crushing it in D.C. right now.” Nneka Nurse also receives praise as a leading voice championing Caribbean gastronomy and its talented chefs. This tight-knit community actively supports emerging talent seeking to make their mark in the industry.
Extending Hands to the Next Generation
The collaborative spirit among Caribbean chefs creates an empowering environment for newcomers to the field. “It’s like one big incredibly communal experience to do it with all these chefs, because it’s a small world to a certain degree,” Williams shares. This camaraderie strengthens the entire movement and ensures its sustainability.
“Now that we see so many people dominating, we get to extend our hands to everyone that wants to come up and do their thing,” she continues. “We’re here, and we’re not going anywhere.” This commitment to mentorship ensures Caribbean cuisine’s continued evolution and excellence.
More Than Just Food: Building a Culinary Powerhouse
Williams sees her mission extending far beyond creating delicious dishes for enthusiastic diners to enjoy. “The impact that I want to have as a chef is more than bringing Jamaica to the forefront of being a culinary powerhouse,” she states clearly. “It’s also building community within it” that supports and elevates everyone involved.
Caribbean chefs are finally receiving their well-deserved recognition as their dishes earn global attention. Their creations light up taste buds and generate buzz across the international food scene. This momentum represents decades of culinary excellence finally reaching mainstream consciousness and critical appreciation.
Educating Palates About Caribbean Cuisine’s Complexity
Williams believes people are beginning to understand Caribbean food’s sophisticated nature beyond familiar dishes. “The Caribbean has such a stronghold on people now because, yeah, you know Jamaican food to be jerk chicken, rice and peas, and curry goat,” she explains. However, perceptions are evolving rapidly.
“But people are starting to galvanize their palates to understand that this cuisine is actually quite nuanced and technically driven,” Williams adds. This educational aspect of her work helps diners appreciate the skill and tradition behind each plate. Caribbean cooking deserves recognition as a complex, refined culinary tradition worthy of serious study.
From Queens to Fine Dining Excellence
Williams’ journey to Miss Lily’s represents a natural evolution shaped by her upbringing and training. A certified Queens girl, she hails from Rosedale, NY, where her culinary fascination began. Her parents’ kitchen provided the foundation for her lifelong passion for cooking and flavors.
“It all came from home. My mom is a phenomenal cook, let me tell you,” she says with obvious affection. When asked about her favorite dish growing up, Williams responds enthusiastically: “Curry goat, curry goat, curry goat.” This dish remains close to her heart and influences her creative menu development.
Michelin-Starred Training Shapes Culinary Approach
Williams entered fine dining at Jungsik, the Michelin-starred Korean restaurant in Manhattan’s Tribeca neighborhood. She later moved to Marc Forgione, continuing to refine her technical skills and culinary vision. These prestigious kitchens provided invaluable training that shapes her current work at Miss Lily’s.
Simultaneously, she launched BWC Catering in 2015 while working at Jungsik, demonstrating remarkable entrepreneurial spirit. “While I was working at restaurants, I was also running my business,” she recalls. “I have incredible clients that are very flexible with my schedule” and continue supporting her today.
Global Inspiration Fuels Creative Menu Development
Traveling the world inspires fresh ideas that Williams brings back to her Manhattan kitchen. She recently visited Dubai’s Miss Lily’s Middle East location, experiencing new ingredients and flavor profiles. “The freshness of the fruits is far beyond any I’ve had. It’s insane,” she marvels.
Back home at Miss Lily’s 7A Cafe on the corner of 7th Street and Avenue A, her domain welcomes diners with vibrant energy. The bright, welcoming oasis stands out in the East Village—you can’t miss it. Inside, the menu and vibes blend warm island energy with bombastic, sophisticated flavor profiles.
Balancing Private Chef Work With Restaurant Leadership
When not at Miss Lily’s, Williams works as a private chef serving clients throughout New York City. Her hometown connections and loyal clientele keep her busy with exclusive catering opportunities. During a recent Christmas gathering upstate, she still made time to discuss her culinary vision.
This dual role allows her to maintain creative freedom while building the Miss Lily’s brand. Private chef work provides financial stability and flexibility to pursue passion projects. Meanwhile, her restaurant position gives her a public platform to showcase Caribbean cuisine’s potential.
Looking Toward the Future of Caribbean Gastronomy
Williams’ work at Miss Lily’s positions her at the forefront of Caribbean cuisine’s global expansion. Her fine dining background combined with cultural authenticity creates a unique culinary voice. She represents the new generation of chefs honoring tradition while fearlessly innovating for modern palates.
The Caribbean food movement shows no signs of slowing down as more chefs gain recognition. Williams and her contemporaries are cementing Caribbean cuisine’s place among the world’s great culinary traditions. Their collective success ensures that future generations will have even greater opportunities to share their heritage.