JOHN D. WILLIAMS, CHA - PRESIDENT
John has over 35+ year in the lodging and hospitality industry most recently serving as General Manager of the Skirvin Hilton in Oklahoma City. At the Skirvin, he successfully opened the property and represented the owners during its restoration and extensive renovation. He likewise managed historic hotels in Washington D.C. and Milwaukee. He has extensive experience in yield management and developing strategic and vision plans for industry-leading hotel groups. John has criss-crossed the country working in virtually every major marketplace during his tenure with Stouffer, as well as overseeing the historic Vinoy Resort in St. Petersburg. John brings a wealth of experience in re-purposing space and creating countless new profit centers within individual properties. He is a collaborator who has served and taken leadership positions on numerous civic boards and commissions.

ANDREW BLACK - VICE PRESIDENT OF CULINARY OPERATIONS
Chef Andrew Black oversees and organizes culinary operations for Williams & Associate Hospitality clients including the Colcord Hotel and Devon Energy. A native of Jamaica, Andrew spent most of his culinary career traveling the world cooking at resorts and hotels in the Caribbean, Cuba, Negril and more. “Cooking is an art.  Have fun with it,” says Chef Andrew. Through his experiences, he has seen endless opportunities to create new recipes in a globe-trotting array of cuisines, from French and Mediterranean to Japanese and Southwestern.

With global culinary experience and training from the legendary Ritz in Paris, France, Chef Andrew has won a neck-full of gold, silver and bronze medals, including the Gold Medal in the Annual Culinary Arts Competition in 1998 and the Silver Medal in the Taste of Caribbean Hot Food Competition in 1999. In recent years, Chef Andrew has helped reopen the historical 4-diamond The Skirvin in Oklahoma City as executive chef and also served as the executive sous chef at The Peabody in Memphis where he oversaw the menu and banquet operations for many high-profile events. Chef Andrew has been a member of the American Culinary Federation since 1994 and was vice president of the Memphis chapter of the ACF.

 

15 North Robinson  |  Oklahoma City, Oklahoma 73102  |  405.208.4305