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, including Virtue Restaurant & Bar, Mustard Seed Kitchen, Daisy’s Po-Boy and Tavern, Top This Mac and Cheese, and Cantina Rosa—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.

Beyond the kitchen, Williams is a dedicated mentor and industry advocate. He founded the Virtue Leadership Development program, a not for-profit incubator that equips young adults of color with entrepreneurial and leadership skills through hands-on training in the restaurant industry.

Chef Williams continues to push boundaries, elevate culinary storytelling, and create spaces where food fosters connection, community, and cultural appreciation.

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. His culinary journey, shaped by years working alongside James Beard Award-winning Chef Erick Williams at the acclaimed mk, has cemented him as a rising force in the industry.

Brown gained national recognition as a finalist and “Fan Favorite” on Top Chef Houston, where his precision, creativity, and storytelling through food captivated audiences. His talent has since earned him recognition as one of 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.

With a commitment to excellence and a passion for preserving and evolving Southern culinary traditions, Brown continues to inspire, lead, and push the boundaries of modern American dining. In early 2027, he will open his first solo concept in Chicago’s West Loop, a known destination for dining.

Beyond the accolades, 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—just as Chef Williams once did for him.

Chef D’Andre Carter

Chef D’Andre Carter started his career in the high-stakes world of fine dining, but his  heart—and his fire—have always been in barbecue. His culinary journey began in his  grandmother’s kitchen and backyard on the South Side of Chicago, where he served as her “sous chef,” learning that great food is about more than just flavor - it’s about the  people you share it with.  Determined to turn his passion into a career, Carter refined his skills at Le Cordon Bleu  College of Culinary Arts before earning his stripes in Chicago’s fine dining scene. He  worked under the late, visionary Chef Homaro Cantu at the Michelin starred Moto,  where he mastered the art of innovation, precision, and pushing boundaries in the  kitchen. One of his proudest moments was leading the Moto team when the restaurant  received its Michelin star—an achievement that cemented his place among Chicago’s  top culinary talents. 

Yet, Carter’s vision extended beyond fine dining. In 2012, he and his partner Heather  Bublick launched Feast & Imbibe, a fine dining catering company that quickly gained a  devoted following. When the pandemic forced a pivot, Carter saw an opportunity to  return to his roots—crafting soulful, slow-smoked barbecue with the same level of care  and technique he brought to fine dining. The result? Soul & Smoke, a brand that  redefined Chicago barbecue and quickly became one of the city’s most celebrated  culinary ventures and one of Fast Casual’s Top Movers & Shakers.  

Today, Carter is known for elevating humble barbecue with his gourmet approach,  sourcing top-tier ingredients, and honoring the nostalgic, communal spirit of the craft.  With four locations, two food trucks, a retail sauce line, and a new full-service restaurant  at the flagship Evanston location, he continues to push the boundaries of what  barbecue can be.  

Beyond the kitchen, Carter is committed to igniting change through food. A graduate  of the James Beard Foundation’s Bootcamp for Policy and Change and a James Beard  Foundation Legacy Network Advisor, he actively gives back as a member of the WCK  Chef Corps, having donated over 200,000 meals to Chicagoans in need during the  pandemic. He also serves on the board of The Trotter Project and the Illinois Restaurant  Association Board of Directors. At Soul & Smoke’s Evanston location, he leads by  example by launching the Soul & Smoke Foundation in 2025, which allows those in need  access to a 24-hour community fridge, ensuring that quality food is accessible. Driven by passion, purpose, and a respect for tradition, Chef D’Andre Carter isn’t just  making barbecue—he’s redefining it. 

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.