Jarvis Williams, corporate executive chef for SURG Restaurant Group, shared today that he has departed from his long-term role with the restaurant group.
Williams, who has been with the group for 13 years, says he’s grateful for the years of experience he gleaned working with co-owners Omar Shaikh and Mike Polaski, the group’s long list of notable chefs, office staff and crew.
"When I got the job at Carnevor, it was a significant turning point in my career," he says. "It was the moment I realized that my life had to get buttoned up way tighter than it had been. I needed to get more serious about my career and my future … and SURG was a bit part of that.
"Over the years, there was never a moment that I hated what I did. Every person became part of my family, a friend rather than just someone with a job title. And that’s the way I wanted it to be. I just wanted to be steadfast, a part of it.
"At this point in my career, it was just time to do something else," he adds. "The timing was good in terms of the fact that I could feel good about what I’d done and wrap things up in a way that felt right. Things are in good hands. Chefs Mario Giuliani and Dan Sibley are seasoned and solid. Carnevor is doing well, and everything is in place. I couldn’t feel better about how I’m leaving things."
Williams’ plans are still under wraps, but he says he’s eager to embark on the next leg of his career journey.
"I don’t use the word ‘excited’ very often … but I’m extremely excited to move forward with the experience I have, with better trained eyes."
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.