Before moving to Knoxville, Preston, a North Carolina native, lived and worked in New York city’s culinary scene for ten years.  Acting in roles like fish monger and butcher, he treated each task in the kitchen as a learning experience. His arduous efforts paid off when he rose to Sous Chef and then Chef de Cuisine at Joe Bastianich’s Manzo and Birreria, both facets of the renowned food haven Eataly. After a decade of seizing New York City’s mecca of gastronomic opportunities, Williams moved home to the South.  

In his new role as Exec Chef of Rebel Kitchen, Williams is committed to sourcing locally and actively contributing to the continued growth of Knoxville's food scene.