The Food Sermon

- West Indian-inspired cuisine by way of Brooklyn -


The Food Sermon is a family-owned fast-casual eatery putting modern, dynamic spins on traditional fare. Known for blending forward-thinking flavor combinations with bold, beautiful presentations, “what elevates the Food Sermon,” writes The New York Times, “is the extraordinary brightness of the flavors.”


The Food Sermon infuses those colorful flavors into each of the restaurant’s signature Island Bowls, the centerpiece of the palate-pleasing menu. Every customer designs their own meal, choosing from braised lamb, chicken,fish, or a vegetarian option, each one steeped in your choice of savory sauces like coconut-ginger or spicy-tomato, then lathered on a base such as rice with red beans or chickpeas.

Originally from the Caribbean island nation of St. Vincentand the Grenadines, Chef Rawlston Williams draws vibrant flavors and cookingtechniques from an array of cultures. He launched The Food Sermon as a cateringventure before expanding to a pint-sized corner restaurant in Crown Heights,Brooklyn, earning an extremely loyal fan base and expanding from there.


Chef/Owner Rawlston Williams

- Born on the island nation of St. Vincent and the Grenadines -


Raised in Brooklyn, and trained at the French Culinary Institute, Chef Rawlston Williams offers an elevated, forward-thinking take on Caribbean classics, a unique approach influenced by the chef’s worldly background and free-spirited life experiences.


After immigrating to New York at ten years old and living inthe East Flatbush neighborhood of Brooklyn, Chef Williams studied theology at Oakwood University in Alabama, a private university operated by the Seventh-day Adventist Church. While faith still plays a large role in his life, he found his true calling in the kitchen. After graduating from New York’s famed French Culinary Institute (now the International Culinary Center) Williams opened the first Food Sermon location in 2015. Originally intended to be a small outpost for his catering business, the pint-sized restaurant quickly attracted loyal neighborhood fans, soon drawing the attention of food critics (The New York Times’ praised Williams “gift for meat” and “extraordinary brightness of flavors.”)

Now with devoted customers throughout NYC, Williams’ innovative approach features creative takes on traditional Caribbean standards.  His signature Island Bowls present savory stewed meats swimming in coconut-ginger and spicy tomato sauces. Inspired by an array of cultures, cuisines and techniques.  Chef Williams is constantly experimenting with new flavor combinations, always paired with bold and beautiful presentations.