Eric Williams

Eric Williams has a diverse work experience spanning over several industries. Eric began their career in 1989 as a Soldier in the US Army, serving for six years. In 1993, they had an internship as a College Program Intern at Walt Disney World. Eric then transitioned to the restaurant industry, working as a General Manager at Morton's The Steakhouse from 2001 to 2007. In 2007, they became a General Manager at Ruth's Chris Steak House until 2014. During this time, they also took on a role as an Instructor at THE ART INSTITUTE OF JACKSONVILLE, INC. in 2007. Since 2014, Eric has been with Southern Table Hospitality, where they started as a Director of Operations and currently holds the position of Chief Executive Officer. Eric has overseen multiple restaurants under their umbrella including Palm Valley Fish Camp, Julington Creek Fish Camp, North Beach Fish Camp, St. Augustine Fish Camp, Marker 32, Dockside Seafood Restaurant & Valley Smoke BBQ Restaurant, AB Kitchen, and Billy Jack's BBQ.

Eric Williams attended Virginia Commonwealth University from 1997 to 2000, where they studied Biology and Chemistry. Prior to that, they earned a Bachelor of Arts degree in Philosophy and English from Eastern Illinois University, completing their studies from 1991 to 1995. In addition to their formal education, Eric has also obtained a certification as a Sommelier from The Court of Master Sommeliers.