Today we’d like to introduce you to Chef Willie Holmes.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
My chef journey began about nine years ago. I was a student at Stephen F. Austin State University. I was studying Hospitality Administration. So, I’ve always had a thing for restaurants, however, at that time I thought I would be like a GM, beverage director.. something like that.
It was 2010 and I was working on campus for a catering company. We were catering a wedding, and I remember seeing this chef walk in. She completely assembled and decorated a 5 tier wedding cake by herself. She Completely blew my mind and I had to learn how to do that! The rest of that semester, I worked at the SFA bakery and learned first hand from one of the cooks there. At the end of that semester, I was hooked!! I transferred to Le Cordon Bleu Culinary Institute. I trained in pastries and baking. 15 months later, I was a trained pastry chef. After school, I moved to Florida and that’s where I started my career.
I moved to St. Petersburg, Florida in 2012 with a friend and started as temporary holiday help making gingerbread houses. The executive chef saw something in me and gave me a full-time position on his team. The entire crew took me in and taught me how to do Culinary. There is where I learned how to properly cook great food. I actually entered a few chef competitions with them and won. Which gave me the courage for my next gig. At 24, I was the executive pastry chef for a new fine-dining Italian Restaurant. There, I was challenged creatively to reach new standards and it paid off. Almost a year later, a dessert that I created won a Best of the Bay award for the restaurant. Fast-forwarding to my final Florida job, I was the Sous/ Pastry Chef of a different restaurant which featured St. Petersburg’s first underground jazz & dessert bar. It was 2015, I had accomplished so much in a quick time and I was ready for a change. That year, I made the decision to return home. Before I officially settled home, I made a pit stop in New Hampshire. I went to do temporary work as a camp cook at a kid’s summer camp. By far, the best job I’ve ever had in my life.
When I returned home, I knew that I did not want to return to the conventional kitchen. I was ready for something different. I started helping a friend with their catering business and that was when I realized, if I can do it for others, I can do it for myself. If I can make other’s dreams come true, why can’t I do that for myself. I remembered in culinary school, I fell in love with baking cheesecake. That same year, my big sister asked me to bake her a cheesecake for her birthday because she did not like traditional birthday cake. That one act, plus my love for Cheesecakes inspired me to create a cheesecake business. I came up with 40 different flavors, put my little Texas twist on a classic, and called it “aLá Willies Cheesecakes.”
Today, aLa Willies has expanded into so much more and is constantly growing. We have branched out into aLa Willies Chef Services which offers Cheesecakes, Cooking Classes, Catering’s, Private Chef Services, POP-Up Dinners, Meal Prep & now, Introducing soon aLa Willies Cookies! I’ve been so fortunate to be able to do what I love. My mom always tells me “just do what you love and make Willie happy” and I can honestly say I am doing just that.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
This chef Journey has not been easy. My entire life almost feels like a challenge. Coming from a family that’s had to deal with so much. Almost dying at three months. A mother that was an addict and gave me up as a child. Having siblings, I didn’t get to grow up with. Like I knew them, I knew where they were, but we all grew up in multiple homes. Thank God we had aunts that looked after us! But even then, while loved, those came with plenty of rough and painful days. Nothing was easy. For me, I ate my pain away. By the time I made it to college, I was close to 300lbs dealing with obesity issues. With the help of some of my Sigma Nu brothers and just learning about food, I was able to move forward, lose weight and become healthier. I wish that was the end of the struggle, but it was only the beginning.
Here in my adult life, keeping this chef dream alive has been the most difficult process of my life. I have dreams of one day owning a little bistro in an upbeat area serving all types of foods and desserts. That’s the dream, I just have no idea of when it will become a reality. I keep faith and keep moving forward. I’ve had some great highs like winning multiple Awards cooking for some really amazing people. However, in that same light, I’ve had some really low Lows. Being homeless, sleeping in my car. I remember not having money to eat some days, only being able to eat at the restaurant. I remember my very first podcast interview. I was super excited. The day of the interview, my phone was shut off. So the next day when the interview aired, I couldn’t even listen to it. I had to wait a week. I’ve had to always serve tables on the side just to make it. Life has been rough and amazing all at the same time. I just take every failure as a lesson and keep moving forward, or in my case “failing forward.” I’m just keep my faith and focusing on all the blessings that’s been coming my way.
Alright – so let’s talk business. Tell us about aLa Willies Chef Services – what should we know?
Today, aLa Willies has expanded into so much more and is constantly growing. We have branched out into aLa Willies Chef Services which offers Cheesecakes, Cooking Classes, Catering’s, Private Chef Services, POP-Up Dinners, Meal Prep & now, Introducing soon aLa Willies Cookies!
In these past three years I’m so proud of my little company. We have grown so much. I didn’t think I would keep expanding into so many different genres, however, I have the experience in each field. I feel like I’ve created a business that fits me and my cooking style. I’ve always wanted to incorporate my pastries and baking, plus culinary skills as well as my knowledge of the restaurant industry. Also, serving tables for the past ten years have helped. I feel like everything I’ve done has been setting me up to have one of the world’s best restaurants, rivaling the French laundry in California, or Butter in New York! Why not aLa Willies in Texas? I’m most proud that we are making memories for people!! I can’t wait until the day aLa Willies can give back. So many people have helped me get to where I am today and I think giving back will be my most proudest moment when it happens.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
First person God! I have to give praise and thanks to him. To my mom, my great aunt Heresia Walker. Thank you for giving me a chance in this life and for always having my back. My besties, in the entire world, Dawnyhell, Michelle, Dante, Shani, Jazi, Makenzie, Dandre, Shalini, Chelsi, Darryl and Rich! To my family for pushing me to keep going. My brother Brandon, my sisters Crystal and Dee, my aunt Clara and my cousins Tasha, Ebonie, Everitt, Chadae and so many more!! Heyyy Cuzins!!! To my former jobs Corner Bakery Katy & Baker Street Pub Katy for helping me find the courage to continue when I thought my chef career was over. To all of the former chefs I’ve worked for, thank you for showing me that I do have what it takes to succeed. And finally, thank you to everyone that has ever bought a Cheesecake, a dessert, a plate of food, liked/shared a post, gave me any support. I appreciate it all!!
Pricing:
- Cheesecakes $40-$60
- Cooking Classes $55-$95
- Schedule A Consultation
Contact Info:
- Phone: 832-425-4231
- Email: alawillies@gmail.com
- Instagram: @chefwillieholmes
- Facebook: @chefwillieholmes
- Other: YouTube.com/chefwillieholmes
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