It was almost like a parade had arrived when he entered the room,” said Michael Patrick, chef and owner of Rizzo’s. Williams was well liked and respected among the restaurant community. He had two strokes in two years and was hospitalized for diabetes in 2017, The Commercial Appeal reported in April.
The chef had experienced health problems recently. “They also understand that food brings people together, in Memphis or in New Orleans.” “People appreciate good food, and they know when they’re eating it,” Mr.
He opened a small restaurant on Florida Street, serving the Cajun and Creole dishes from his hometown. He eventually opened another restaurant to Main Street in 2013, where he was a neighborhood fixture for years. DejaVu closed, but the Krewe of DejaVu opened earlier this year back on Florida Street. “After deciding to leave Las Vegas, he knew he wanted to be in the South, but he didn’t want to return to New Orleans yet,” Rondell Williams said of how his father first came to Memphis. How good he is … and was.”Īccording to his son, Mr.
“We are not in mourning yet, we are all just feeling so grateful for who he was. “He wouldn’t want us to close,” Rondell Williams said. Rondell Williams plans to open the restaurant for lunch today, just as he knows his dad would want him to. In fact, he was talking just yesterday about starting a fundraiser for the family of that little boy killed in the bus wreck last week.” “My dad would give the shirt off his back to someone,” Rondell Williams said. Funeral arrangements were still pending Thursday afternoon. Originally from New Orleans, he was the oldest of six siblings. He leaves behind his wife, Toni two sons a daughter. 'Heartbroken': Social media reacts to death of DejaVu owner Gary Williams Williams had a larger-than-life personality, and those who knew him took to social media share their condolences and memories. Williams passed away Wednesday from a heart attack. Around 7:30 p.m., he was leaving the Kroger store on Dexter when he collapsed. Gary Williams, 56, was the chef and owner of Krewe of DejaVu in Downtown Memphis.Īccording to his son Rondell Williams, Mr. On Wednesday, Memphis lost a beloved chef and a man whose smile and generous spirit could light up a room, according to those who knew him. Serve with white rice, or pasta or cauliflower mash.Watch Video: Memphis Chef Gary Williams dies Turn off the heat and add in the parsley, toss well. Add back in the shrimp and toss very well. Add in the tomato paste and then the wine. Season with the other half of seasoning mix. Add in the other tbs of butter and sauté all the veggies except parsley. 1 lb peeled and deveined jumbo shrimp 1/2 bell pepper diced 2 large stalks celery diced 1/3 white onion chopped 1/2 cup sliced mushrooms (my addition) 2 tbs butter Large handful fresh parsley (rough chopped) 4 tbs tomato paste 1/4 white wine 1/3 cup water Seasoning mix: 2 tsp salt 1/2 tsp black pepper 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp dried oregano 1 tsp paprika 1/4 tsp cayenne pepper Season the shrimp with half the seasoning mix and sauté in hot pan with 1 tbs of the butter. This is my version via the inspiration from him. Tragically Chef Williams passed away a few years ago and the restaurant closed down. And because I cook for real that was enough for me to replicate the dish. And you know as it is with all people who are great cooks it really wasn’t an exact recipe but more of a list of ingredients and the cooking methods. He was so generous in passing on his recipe to me. Everything on his menu was delicious but I was addicted to his Shrimp Creole. I used to go there for lunch at least once a week when I worked downtown. He was a wonderful man and great chef who owned a fantastic little restaurant named Deja Vu in Memphis TN. Every time I make Shrimp Creole I give thanks to Chef Gary Williams.
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