Twilight Supper 2026

Chef Erick Williams
With an unwavering commitment to excellence and an innate ability to weave history, culture, and hospitality into every dining experience, Chef Erick Williams has established himself as a transformative force in the restaurant industry. As Founder of Virtue Hospitality Group, Williams leads a growing portfolio of acclaimed concepts—each a reflection of his passion for soulful cuisine and meaningful community impact. Williams’ flagship restaurant, Virtue, opened in 2018 in Chicago’s historic Hyde Park and quickly became nationally recognized, blending Southern flavors with a deep reverence for food culture, history, and artistry. In 2022, he made history as the first Black chef to win Best Chef: Great Lakes from the James Beard Foundation.

Chef Damarr Brown
With a deep belief that “all cultures celebrate, grieve, and come together around a table,” Chef Damarr Brown brings a soulful, refined approach to Southern cuisine as Chef de Cuisine of Virtue Restaurant and Top This Mac & Cheese. Brown gained national recognition as a finalist and “Fan Favorite” on Top Chef Houston. His talent has since earned him Food & Wine’s Best New Chef in America (2022) and the prestigious James Beard Foundation’s Emerging Chef award (2023), solidifying his place among the country’s most exciting culinary leaders. Brown is dedicated to mentorship and community impact. As a leader in the Virtue Leadership Development program, he nurtures the next generation of talent, offering hands-on training and guidance.

Chef D’Andre Carter
Chef D’Andre Carter may have earned a national reputation in fine dining, but his true obsession is BBQ. It all started at his grandma’s house on the South Side of Chicago. As her sous chef, he helped cook Sunday dinners for family and friends, learning that it’s not just the flavors that make a meal memorable; it’s the people you share it with. After graduating from his grandma’s kitchen, Chef D’Andre continued his education at Le Cordon Bleu College of Culinary Arts. He worked his way up in Chicago’s fine dining scene and is now best known for his gourmet approach to humble BBQ and comforting dishes from his childhood in Chicago. One thing that never changes? His commitment to creating quality dishes that pay respect to BBQ’s joyful, nostalgic, and timeless flavors.

Chef Brian Jupiter
Born and raised in New Orleans, Louisiana, Jupiter has always believed that Southern comfort food is a true art form. Pulling inspiration from closely held family recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16, in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, FL to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter moved to Chicago to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon. And, in 2010, became an integral part of the menu development for the opening of Frontier. In 2019, Chef Jupiter was named a James Beard Award semifinalist for Best Chef Great Lakes for his creativity and work at Frontier.