A New Season Begins at Rebel Kitchen with New Chef and Weekend Brunch
Chef Preston Williams has assumed the reigns at Downtown Knoxville’s Rebel Kitchen after the departure of opening chef Paul Sellas earlier this month. Chef Williams, a North Carolina native, worked in New York for 10 years before moving to Knoxville with his wife a year and a half ago. His New York credentials included stints at well known restaurants like Eataly where he spent 6 years honing his craft. After arriving in Knoxville, Williams worked at Emilia and Kaizen for a period. He says he’s never been a big city kind of guy. So when friends suggested he move to Knoxville, he jumped at the opportunity.
Chef Williams was present through the buildout and opening of Rebel Kitchen. He intends to continue Chef Sellas’s innovative techniques while putting his own vision on the solid foundation that sets Rebel Kitchen apart. Look for more Asian and Nordic influence along with utilizing local and regional ingredients as much as possible. Owner Thomas Boyd said he was proud of what Chef Sellas had helped create. He wishes him well in his future endeavors, can can’t wait to see what he does next along with his wife Francesca. Francesca was the general manager of Rebel Kitchen. Boyd wants Rebel Kitchen to remain an innovative cultural food hub that allows chefs to express their creative vision. He wants Rebel Kitchen to continue to offer diners an experience they can’t get anywhere else in Knoxville. You will find that the familiar staff is still at Rebel Kitchen including Chef de Cuisine Amber Reed.
Some of Williams’ dishes have already appeared on the menu and he states he should have it where he wants it in a few weeks. While honing the nightly menu, he is also expanding the offerings available in the adjacent Old City Wine Bar to offer guests the Rebel Kitchen experience in a more affordable bar setting. Most exciting is that starting March 16th, Rebel Kitchen will begin offering a casual brunch on the weekends.
Rebel Kitchen/Old City Wine Bar will also be participating in the Long Table Dinner April 28th.