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When the Covid-19 pandemic shut down restaurants in March 2020, Chris Williams, chef-owner of Lucille’s restaurant in Houston—and a James Beard Foundation Taste America chef—snapped into action.  Together with his team, they made 3,000 meals for first responders and graveyard shift employees from Texas Medical Center in just 15 days. This attracted attention from World Central Kitchen , José Andrés’ nonprofit that provides meals during natural disasters. They partnered with W

Chef Chris Williams, owner-operator of Southern cuisine mainstay Lucille’s / Lucille’s Hospitality Group , founded the farming program of his multipronged nonprofit Lucille’s 1913 in 2022. After researching the African American history of Fort Bend County and Kendleton, specifically during the Reconstruction era, he noticed a problematic present in this farming community of the past. “Kendleton to this day is still [predominantly] African American. They’re not poor. But when