had reached $1.2 million and Williams, projects sales of $1.5 million, for 2007. He’s currently expanding the business to provide sushi catering to businesses and hotels, including local W and Marriott hotels.
Not bad for someone without any restaurant experience. “I’m not a restaurateur. I’m a food-service entrepreneur,” asserts Williams. “My goal is to find ways to go out in an entrepreneurial capacity and deliver food to people. It doesn’t matter what it is, as long as it’s quality and it’s at a fair price.”
Kaze Sushi, 2032 W. Roscoe St., Chicago, IL 60618; 773-327-4860; www.kazesushi.com