Josh Kopel | Award Winning Restaurant Consultant

Restaurant Business Plan: Virtuous Leadership by Erick Williams

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Restaurant Margins

What does it mean to be a chef? Chef have long been known for high standards, attention to detail and an unparalleled work ethic. But they have also been know for big egos and bad tempers.

Slowly things seem to be evolving. Today we chat with Erick Williams of Virtue who is redefining what it means to be a chef.

Erick’s standards are as high or higher than most but he leads with a grace, warmth and empathy…qualities somewhat unique to back of house.

In our conversation, the chef shares how his life and his career have evolved into something that can only be described as virtuous.

For more on the Erick’s restaurant go to


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