Cristopher Williams

Cris Williams is currently the Operations Chef and Farm Manager at Mean Greens Café, the first all vegan dining facility on a college campus, for nearly four years now. Along with managing food production in the dining hall, he operates our Hydroponic Farm, where we sustainably grow all of our own leafy greens and herbs that are used at Mean Greens. Prior to his work at UNT, Cris worked in fine dining, at hotels, bistros, steakhouses and more—places such as the Hilton Southlake, The Fire Oak Grill- Weatherford and Magnolia Dallas. He still serves as a consultant in the restaurant and hospitality industry.