Chef Christopher Williams discovered two things from an early age – that he enjoyed cooking and that he had what it took to be an entrepreneur.
“I knew I wanted to have my own business. I just didn’t know what that was going to be, and it ended up being a restaurant,” said Williams, owner of Roy’s Grille in Irmo.
“I’ve always had an entrepreneurial spirit – from working odd jobs and cutting grass in the summertime with my grandfather, to selling candy in school, and then getting my first job at 15. I have been working ever since,” said Williams.
Williams is now an award-winning chef and has been in the food business for nearly 13 years. He named his restaurant after his grandfather, Leroy, and got his start at a gas station in Lexington before moving to his current location in Irmo.
Roy’s Grille offers a variety of dishes ranging from turkey wings and ribs to brisket grilled cheese sandwiches. “We specialize in barbecue. We also have burgers, cheese steaks, and I experiment with different specials. I like to create barbecue fusion dishes – whatever my mind can come up with.”
When asked about what his personal favorite food is, Williams said that is like asking him which of his kids is his favorite. “I love Asian flavors. I love Caribbean flavors. I also love Italian; I love a good lasagna,” Williams shared.
Williams particularly enjoys creating dishes that incorporate an unexpected blend of Southern BBQ and Asian flavors for his restaurant. “We’ll combine BBQ with egg rolls. We will do different things with tacos, like maybe smoked pork belly tacos. It just depends. I like to experiment with different cultures and flavors, then infuse them with our Southern culture.”
Southern food culture is important to Chef Williams. He recalled learning to cook with his grandmother in rural South Carolina while he was in elementary school.
“I grew up in a small rural town, growing some of our own produce and raising some of our own animals. It was a lifestyle to a certain extent. Rice was one of the first things I learned how to cook,” said Williams.
“I also learned how to cook fried chicken, black-eyed peas, yellow rice, Chicken Perlo – a lot of different things with my grandmother.”
Looking back, Williams now understands the importance of what he was learning while cooking with his grandmother. “I didn’t realize it then, but I learned a lot about cultural dishes that I didn’t really understand at the time. You can experience culture through food. You have ingredients and techniques that have been passed down for centuries,” said Williams.
“To be able to take somebody back to their childhood with a bite of food, that’s empowering.”
Williams also acknowledged that owning and operating a restaurant is difficult, especially when first starting off. “The restaurant business is very volatile; the margins are razor thin.” He advises those interested in owning a restaurant need to have resilience to push through difficulties.
“Don’t get into it expecting instant gratification, instant success, or an instant bankroll. It might take a while to build momentum. It might take you a while to figure out your stride as a restaurant owner or as an entrepreneur. I’ve gone through every emotion with owning this business. Ups, downs, happy, sad, depressed. What am I doing? Did I make the right decision? But this is the best thing I’ve ever done in my life.”
Today, Williams has seen his perseverance pay off in building a successful business. As a South Carolina Chef Ambassador, he speaks on behalf of the state and the governor’s office at different engagements and cooking demonstrations.
Williams has also competed in many barbecue competitions, placing second in the BBQ category in the World Food Championships.
In his latest venture, Williams will be a contestant on Food Network’s Pitmasters competing for the top prize. “I’m very excited about that coming out,” said Williams about the show, which was filmed in April.
Williams wants to remind people that food can be a uniting element as it is present in all of life’s major moments. Everyone enjoys a good meal.
“There’s a commonality that we all share through food. It lets us know that we’re not as far removed from each other and as disconnected as we think. Food’s the ultimate equalizer. It doesn’t matter what the situation or the occasion is. Food is present, whether it be a repass, a wedding, or a baby shower. The beginning of life, the celebration of love, the end of life, and everything in between. Food is present.”
Roy’s Grille
7971 N Woodrow St. Ste D
Irmo, SC 29063