Chef Tracy Williams began his career working as a dishwasher in a local restaurant while going to school in Texas.  Soon he worked his way up to cooking and found that he really enjoyed creating new dishes for the menu. After graduation, he honed his skills working at the Del Lago resort under the mentorship of Chef Rick Pomeroy for several years.  His career path has taken him from positions as sous chef to executive chef in hotels around the country to a fishing lodge in Alaska.  As his young family started to grow Chef Williams found an opportunity with Sodexo at the University of Denver, where he was able to strike a great balance between his work and personal life.  Over the past 14 years, he has worked with Sodexo and has been employed in both the University and Healthcare divisions.  Chef Williams is back again at the University of Denver where the atmosphere with the students, special events and the ever changing variety of menu in resident dining inspire and challenge him.