Today we’d like to introduce you to Chef Willie Holmes.
Hi Chef Willie, please kick things off for us with an introduction to yourself and your story.
My journey in the culinary world started long before I had a title or a business of my own. I started in Florida working my way through professional kitchens, first as a line cook and eventually finding my real passion in pastry. I worked my way up to becoming an executive pastry chef by the age of 24, and those early years taught me something that has stayed with me throughout my career: there is no substitute for learning every part of the craft and being willing to start from the bottom.
At 25, I stepped outside of the traditional restaurant world and created what became St. Petersburg’s first underground dessert bar. That experience pushed me to think beyond simply cooking food. I became interested in creating experiences, telling stories through food, and giving people something they could remember.
My career continued to evolve from there. I’ve been fortunate to receive recognition for my work, including being nominated for Best New Chef in the 2015 Best of the Bay awards and winning Best Tiramisu in 2016 for my deconstructed tiramisu. I also continued developing my skills and eventually made Houston home.
Today, I’m the chef and owner of From Scratch By Holmes, where I get to bring together everything I’ve learned over the years—cooking, pastry, catering, private dining, menu development, wedding planning, and creating memorable experiences. I’ve had the opportunity to cook for and work with some incredible people, change lives through my charity foundation the “Texas Bakers Guild Foundation,” and build relationships throughout the culinary community.
But honestly, I think the most important part of my story is that I’m still building. I’m not just interested in being known as a chef who can cook. I want to create things that are uniquely mine, whether that’s an immersive dining experience, a cookbook, a special event, or something that gives another chef or young person an opportunity. I’ve always said “I wanted to change the world with my food.” God willing I will do just that.
When I look back at where I started and where I am today, I’m proud of the journey—but I’m even more excited about what’s still ahead. I feel like I’m finally at the point in my career where all of those different experiences are coming together and allowing me to create my own lane.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely hasn’t been a smooth road. I’ve had opportunities that didn’t work out, projects that didn’t go as planned, and plenty of moments where I had to step back and figure out my next move. Building a culinary career and a business takes a lot of sacrifice, patience, and resilience.
The biggest lesson I’ve learned is not to let one setback define me. Every challenge has forced me to grow, pivot, and trust my own vision a little more. I’m still learning and building, but I’m proud of how far I’ve come.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m a proud Texas Based Chef. I’m the Executive chef and owner of From Scratch By Holmes, where I specialize in private dining, catering, immersive events, and creating food experiences that feel personal and memorable. I’m the Author of “Party Planners From Scratch Served Family Style” as well as “The How To Fix Your Mistakes Edition.” My background in both culinary and pastry has allowed me to approach food from a different perspective—I care just as much about how something looks and feels as I do about how it tastes. In addition, I’m the President of the Texas Bakers Guild Foundation, July 25 in the City of Houston is known as “Chef Willie Holmes Day,” and lastly, I’m a multi-state recognized chef whose work and contributions to the culinary industry have been celebrated from Florida to Texas and beyond.
I’m probably best known for taking familiar foods and turning them into something unexpected, whether that’s through presentation, flavor, or the overall experience. I love creating moments where people walk into an event and immediately say, “Wow.”
What I’m most proud of is building a business and a creative identity that are truly my own. What sets me apart is that I’m not just thinking about the food—I’m thinking about the entire experience from the first impression to the last bite.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
My biggest advice is to build genuine relationships, not just connections. Get involved in your industry, show up to events, introduce yourself, and don’t be afraid to ask questions.
I’ve learned a lot from people who were willing to share their knowledge with me, but I’ve also learned that mentorship doesn’t always have to be formal. Sometimes it’s simply building a relationship with someone you respect and staying connected.
For me, the key has been showing up consistently, being willing to learn, and also being willing to help others. Networking works best when you’re not just asking, “What can you do for me?” but also thinking about, “What can I bring to the relationship?”
Pricing:
- Cookbook 1: Party Platters From Scratch Served Family Style “Limited Edition” 11×14 Coffee Table Size Book: ($399.99)
- Cookbook 2: The How To Fix Your Mistakes Edition: ($24.99)
Contact Info:
- Website: https://ChefWillieHolmes.com
- Instagram: @chefwillieholmes
- Facebook: @ChefWillie Holmes
- Youtube: @ChefWillieHolmes
