This year we are especially excited about the dinner and culinary offering. In addition to Andrew Carmellini's Kitchen at The Public and Miss Lily's Culinary Director Chef Andre Fowles we honored to be featuring Chef Brittney "Stikxz" Williams and Chef Camari Mick, both of Jamaican descent.
Chef Brittney "Stikxz" Williams of BWC Catering
Brittney "Stikxz" Williams is a renowned Chef hailing from NYC, of Jamaican descent. She alchemizes dishes spotlighting the Jamaican diaspora, all while reinventing the narrative of what Jamaican cuisine is through pop ups at Michelin starred restaurants all over New York. Chef has been featured on Food Network's "Taste of Jamaica", Chopped, Food Network's Kwanzaa special, and Ciao House. Not only has she taken part in television features, but Stikxz, has spearheaded a multitude of food styling campaigns for companies like Crux, Saks Fifth Avenue and Ghetto Gastro's cookbook. Her experience in all things culinary, makes her a powerhouse in this industry. With a love & passion for people and the food we eat, it is her determination to embody the notion..."Out of many, One people", through food.
Camari Mick - Executive Pastry Chef, The Musket Room & Raf’s
Camari Mick is the Executive Pastry Chef at The Musket Room, a Michelin-starred restaurant in Manhattan’s Nolita neighborhood, and Executive Pastry Chef/Partner at Raf’s, a French & Italian bakery, restaurant and all-day café from the same owner. Camari was a Forbes 30 Under 30 honoree for 2024, and made Eater’s 2023 roster of “New York’s New Guard of Pastry Chefs,” punctuating an incredible string of accolades and successes. In 2024, she received her third consecutive James Beard Award semi-finalist nod for Outstanding Pastry Chef, and she’s been honored as one of Dine Diaspora’s distinguished Black Women in Food ‘Culinarians.’
With Camari leading the pastry team, Raf’s and Musket Room have both received glowing New York Times reviews, with Musket Room receiving a nod as one of best restaurants in America by the same paper. A dynamic rising star pastry talent and skilled baker, Mick joined the team in November of 2020, quickly melding her refined-yet-playful style with the restaurant’s reliably indulgent menus. In the thick of the pandemic she spearheaded the launch of “MR All-Day,” The Musket Room’s all-day cafe that operated out of a vintage 1962 Harvester truck parked out front.
Her coveted sweets (including a miso toffee chocolate chip cookie and guava cream cheese donut) and freshly-baked breads drew lines down the block and helped keep the restaurant afloat. A community-minded leader, Mick regularly organizes groups of young chefs for collaborative projects, like a popular Black History Month provision box in 2022 that featured goods from top black chefs in NYC. As her pastry team grows, she leads with the compassion, patience and openness that she felt was missing in her previous fine dining experience. She aims to cultivate a learning environment and serve as an example for other black chefs who want to succeed in the industry. Prior to The Musket Room, Mick honed her pastry experience in some of NYC’s finest kitchens including Thomas Keller’s TAK Room, Le Bernardin and Daniel Boulud’s db Bistro Moderne, and Eleven Madison Park.
By her own account, she got into pastry out of necessity. Her dad is Jamaican and her Mom is from Brooklyn, and while they’re both great cooks, their talents did not include baking. Since she always wanted something sweet after dinner growing up, she begged her mom to start baking with her and became hooked. She studied Pastry Arts at college in Philadelphia and has continued to develop her passion into a thriving career.
Chef Andre Fowles - Miss Lily's Culinary Director
Born and raised in Kingston, Jamaica, Andre grew up around delicious food made by his grandmother, who taught him the art of “down home” cooking, made with lots of love, local ingredients and delicious flavors. After graduating from the Culinary Institute of America, Andre returned to Jamaica and worked in some of the island’s finest establishments including the award-winning Mac’s Chop House and the world-renowned Round Hill Hotel. Andre later worked for four years as chef de cuisine at New York City’s popular Jamaican restaurant, Miss Lily’s, where he further developed his take on modern concepts of Caribbean flavors, before eventually working his way up to culinary director. Chef Fowles is a three-time Food Network ‘Chopped’ Champion, he was a finalist on ‘Chopped’ Grand Championship tournament and has appeared as a contestant on ‘Beat Bobby Flay’. Andre’s work with the Miss Lily’s brand as Culinary Directory including their Jamaican outpost at the Skylark Negril Beach Resort, in addition to Miss Lily’s 7A in New York’s East Village. Chef Andre also continues to grow his New York based hospitality company, Everything Food, while he writes his first cookbook and works on launching his first restaurant concept.
