Fauna Foodworks

A Premier Food Lab Producing Bohemian-Chic Cuisine

fauna: work describing or listing the animal life of a region fauna
foodworks: a premier food lab producing thoughtful bohemian-chic cuisine


About the Chef

Chef Enrika Williams began her adoration of food at an early age in West Point, Mississippi.  She grew up intrigued by PBS cooking shows, her granddaddy's garden and her grandmother's knack for entertaining in the truest of "southern lady" charm. The whimsy and neon-hued era of the 1980's fueled a fascination in Chef Williams for the creative and wanderlust—both in terrain and imagination. To fuel this fascination, Enrika attended the Art Institute of Atlanta and cooked under the tutelage of such master chefs as Emeril Lagasse, Mel Toldedo, Vince Hernandez and Richard Blais. Chef Williams returned to Mississippi in 2010 to join Craig Noone as a sous chef for the opening of the acclaimed Parlor Market in downtown Jackson. She also worked with Chef Joel Harrington at Red Rooster in Harlem, New York; was a featured chef on FOX’s  television show “Hotel Hell” with Gordon Ramsay; and served as an executive chef/consultant for the Historic Hotel Chester in Starkville, Mississippi. Her culinary travels have taken her across the country and around the world, and her latest endeavor includes joining celebrity Chef Carla Hall at the illustrious James Beard House.