Today we’d like to introduce you to Da’shana “liv” Williams
Hi Da’Shana “Liv”, so excited to have you with us today. What can you tell us about your story?
Born and raised in the heart of Los Angeles’ Crenshaw District, I carry my roots with pride. I come from a Southern Creole background on my mother’s side and have Caribbean Jamaican flavors running through my veins from my father’s. Growing up, food was always at the center of my life. Both of my parents were cooks—my father, Donovan Williams, a professional chef/caterer, and my late mother, Cynthia Williams, was a southern home cook and caterer. The passion for flavor and food has been with me since birth.
However, it wasn’t until the passing of my mother in September 2023 that I decided to take cooking more seriously. I inherited her catering business and began to fully embrace what had always been a part of me.
I’ve always been in the kitchen, whether it was cooking meals for my college roommates/friends, aside from the small meals I would make at home before college days. Also, just being a sponge & soaking up the knowledge from my mother and grandmother as a child in the kitchen. My grandmother, who we called “Nanny,” was a true home cook—every day she’d be in the kitchen preparing meals like neckbones, collard greens, and hot-water cornbread… Meanwhile this could very much be a Wednesday’s meal. More importantly, she believed in feeding the community, often making and giving out extra plates for those in need. That tradition was passed down from her mother, my great grandmother, then my mother and now continues with me. Although people don’t knock on my door for food like they used to, back in the day, I make it a point to drop off leftover meals to the homeless and needy in my community almost every week. Sometimes… I’ve even prepare fresh meals for them. You know… just working on my Philanthropist title and fulfilling one of the many purposes God had set out for me to do in this lifetime.
On my father’s side, flavor has always been at the heart of everything. My father was deported back to Jamaica when I was about two or three years old, but my mother made sure I stayed connected to my Jamaican roots. Every summer… she would send me to Jamaica, sometimes alone as an unaccompanied minor, so I could spend time with my father’s & his side of the family.
Spending time in Jamaica was an experience I didn’t truly appreciate until I was older. My father, a professional chef/caterer, worked as the head chef at Sandals and Beaches resorts at the time. Whilst also being sent graduating culinary mentees to mentor, either before or after graduation. Although he was often away, I spent a lot of time with my younger brother mother’s side of the family… on the countryside of Jamaica. It was there, where I learned the authenticity of Jamaican cuisine. From my brother’s grandmother, Ms. Nurse & the aroma of her chicken foot soup while simmering or seeing a goat gutted on the back step for curry to helping my aunt butcher chickens from her coop in the morning to sell to local while it was our brown stew chicken for dinner later that night… Just to name a few. The smells, the flavors, and the culture left an indelible mark on me.
At the same time, my father would take me to the resorts where he worked. I remember being in awe of the food and the artistry of the plating. It wasn’t just about the taste; it was about the experience. I still remember a simple plate of shrimp fried rice with a 3D cucumber swan cutout on top, and how it amazed me as a child. That’s where my love for beautiful plating and food presentation began. Even as a kid, I understood that food should taste as good as it looks.
Growing up with these rich influences, I now pour that same level of passion into my work as a Food Stylist/Caterer/Private Cook… I also dabble in Fashion Styling and Design—something I attribute to my Jamaican roots, where “having more than one hustle/job” is a way of life. In the future, I hope to combine both my passions for Food and Fashion as a restaurateur opening my own location.
This journey has shaped me into who I am today: someone who values not only the flavors and aesthetics of food but the tradition of feeding others/community and sharing experiences. Every meal I prepare is a reflection of my family’s legacy and the culture that runs through me.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Taking over my mother’s cooking business, Kitchen Of Soul, has certainly come with its share of challenges. One of the biggest struggles has been transitioning my mother’s loyal clientele to my own style of cooking and pricing. Many of her regulars were accustomed to her approach, which often included giving deals and discounts, and they still expect the same from me. However, I’ve had to set new boundaries based on the cost of doing business today—especially with the rise in the cost of quality, organic ingredients and the general inflation in grocery prices. This shift has led to some tension, as clients were used to my mother’s more flexible pricing. I’ve even gotten a few side-eye stares when my pricing doesn’t align with what they were accustomed to.
My mom had an incredible gift for cooking, and she could make anything you asked for—her Southern Soul Food was a standout, drawing from her Louisiana roots. If there was something outside her usual repertoire, she wouldn’t hesitate to ask for my help, especially when it came to different cuisines or styles of cooking. She used to joke, “Da’Sha likes to cook fancy gourmet meals—she gets that from her Daddy,” and that’s definitely true! My father, a professional chef/caterer, gave me a culinary experience that truly shaped my approach to food, especially during those summers spent in Jamaica.
While my mother’s specialty was Southern Soul Food, I’ve always had a broader range of culinary interests. I believe this comes from watching too many shows on the “Food Network.” I lean towards healthier and more organic options when it comes to ingredients, and I find myself gravitating more towards Meal Preps, Catering Services, Private Dining, and Cooking 101 Classes rather than just selling plates throughout the week. While Soul Food days are always some of the busiest, I’ve made a conscious choice to focus on these other areas, where I can offer a wider variety of dishes and cater to clients looking for healthier but flavorful alternatives.
In addition to that, I’m planning future endeavors like products, merch, and possibly even, through the grace of God, a brick-and-mortar location. Also, start non-profits to feed, clothe, and give resources to not just my community here in US but mainly Jamaica. I’m excited about the possibilities and how I can continue to build on my mother’s legacy while staying true to my own culinary passions.
Appreciate you sharing that. What else should we know about what you do?
I’m known for creating food that not only looks amazing but tastes just as incredible. Whether it’s a classic dish or something a little more unexpected, I focus on elevating every meal with the perfect balance of flavors. I take great pride in the extra “TLC” I put into each dish, ensuring it’s not just a meal but a memorable experience.
One of the things that sets me apart is my commitment to presentation. When you book me for full-service catering or private dining, you’re getting more than just great food—you’re getting a complete sensory experience. From floral arrangements and decorative fruits to floating candles and small fire pits, every detail is designed to make your event unforgettable. Each private dining experience comes with a complimentary bottle of Champagne or Wine, depending on clients preference. I set the tone for any and every mood when setting the tables.
I draw a lot of inspiration from other incredible chefs and creators like @Coconutcup_nyc1 and his wife, who I believe are among the best in the game. Their work inspires me to constantly raise the bar and deliver something truly special for every client.
My meal preps are all about personalization, catering to each client’s unique dietary needs and preferences. Whether you’re following a specific diet or just want to eat healthier, I offer a variety of options, including Keto/Zero-Carb, Pescatarian, Vegetarian, Vegan, and even Weight Gain meals. I also have a ‘Regular Meals’ menu for those who simply miss the comfort of my regular home-cooked dishes or don’t have any dietary restrictions but still want a delicious, satisfying meal. Each menu is tailored to ensure that no matter what your nutritional goals or restrictions are, you’ll get meals that not only meet your needs but also delight your taste buds. My goal is to make eating healthy both easy and flavorful for everyone.
What sets me apart is the commitment to not just delivering great-tasting, visually stunning food, but also focusing on your health and well-being. When you book me, you’re not just getting a professional cook—you’re getting someone who prioritizes organic, wholesome ingredients. I believe food should be as nourishing as it is delicious, which is why I focus on creating meals that are both healthy and indulgent, with high-quality, organic ingredients. Beyond this, I’m deeply passionate about giving back, which is why I also dedicate time and resources to providing nutritious meals made with the same care and quality to those in need, including the homeless and underserved communities.
Before we go, is there anything else you can share with us?
Just want to leave this here, as this scripture has really resonated with me…
Then He also said to him who invited Him, “When you give a dinner or a supper, do not ask your friends, your brothers, your relatives, nor rich neighbors, lest they also invite you back, and you be repaid. But when you give a feast, invite the poor, the [a]maimed, the lame, the blind. And you will be blessed, because they cannot repay you; for you shall be repaid at the resurrection of the just.”
-Luke 14: 12-14
Pricing:
- Meal Preps Packages (5,10, & 14 meals) starts at $100
- Private Dining Packages starts at $500 (which only includes service charge)
- Full Service Catering Package starts at $1000 (which only includes service charge)
- 101 Cooking Classes Packages starts at $500 (includes to 2 classes & food for course)
Contact Info:
- Instagram: https://www.instagram.com/kitchenofsoulla?igsh=MWQ1ZGUxMzBkMA==
- Facebook: https://www.facebook.com/profile.php?id=61559729665027&mibextid=LQQJ4d
- Youtube: https://youtube.com/@therealkitchenofsoul-k1j?si=KFBnC8lHZCCNf28Z
