By Susan McCalmont
When I think about what brings people together at 1515 Lincoln Gallery, food is an important part of the picture. A meal gives us a reason to settle in, spend time with each other, and continue a conversation that started in front of an art piece.
Chef Zac Williams helps make that possible at 1515 Bistro. His approach to cooking reflects something I value deeply about our gallery: the opportunity to make people feel welcome through a shared experience.
With our five-course Italian Wine Dinner coming up on November 21, I wanted to introduce you to the person behind the menu. I asked Zac about his Oklahoma upbringing and the kitchens that shaped him, plus what he’s preparing for this special evening.
How Family Breakfasts Inspired Zac’s Culinary Career
Zac’s interest in cooking began at his grandparents’ house in Oklahoma, where large family gatherings revolved around his grandfather’s made-to-order breakfasts. There were fluffy eggs, bacon, potatoes, and warm stacks of pancakes, but what stayed with him was the feeling of everyone being together.
After high school, he realized that a traditional college path wasn’t the right fit. Cooking gave him a way to express his creativity while giving others the sense of connection he remembered from those mornings.
“I wanted to chase creativity and to recreate the sense of belonging and community that was shown to me through food and family,” he explains.
That early motivation helps explain why hospitality has become so central to his work. The food matters, of course, but so does how people feel when they sit down to eat.
Italian Kitchens and Culinary Training Shaped His Style
Culinary school and the Italian restaurant where Zac worked afterward had a lasting influence on his approach. During those formative years, he learned from chefs who encouraged him to think more critically about his craft and recognize the value of working together in the kitchen.
“I began to look at things differently during that time of my life,” Zac recalls. “It drove me to want to understand why things work the way they do. A good chef can examine a dish and tell you exactly why it did or didn’t work.”
His first sous chef position was in an Italian restaurant, where the executive chef emphasized building a firm foundation of culinary knowledge. As Zac explains, “I know that with proper preparations in place, Italian food can be fast enough for lunch and flavorful enough to keep people coming back.”
Over time, experience in different restaurant settings and inspiration from chefs around the world helped him develop his own style.
“I enjoy focusing on a few bright flavors and do my best not to over complicate,” he says.
Presentation is another priority. Zac describes his preference in just a few words: “Presentation is key. Simple, elegant.”
It's an approach that feels especially fitting in a gallery, where guests are already taking time to look closely and appreciate what someone has created.
Cooking in a Gallery Calls for Creativity and Experience
After years of working late nights and weekends in traditional restaurants, Zac was ready for a change. The opportunity at 1515 Bistro came at just the right time, offering him a new environment in which to put his culinary experience to work.
“Cooking in the gallery presents a set of challenges based on equipment and space,” Zac explains. “It is a puzzle best solved by an experienced chef.”
That resourcefulness carries into Zac's approach to developing new dishes. He doesn't rely on a single creative process, preferring to remain open to ideas as they arise.
“My best ideas can come from necessity, a new dining experience, or watching other chefs push the boundaries of what is possible,” he shares.
But not every idea is suited to every occasion. Zac considers the demands of each service when deciding how far to experiment with flavors and techniques. Special events, such as the upcoming Italian Wine Dinner, offer opportunities to explore dishes that wouldn't be practical during the Bistro's regular lunch hours.
Creativity is only part of what makes a restaurant successful. Zac also recognizes the importance of giving guests an experience they can count on. He believes the Bistro's loyal following reflects the consistency of its food and service, which encourages satisfied guests to spread the word.
“I hope all guests feel welcome and celebrated for choosing our bistro,” he says.
That sentiment means a great deal to me. Whether someone joins us for lunch or makes an evening of a special dinner, I want them to feel that they have a place here.
A Preview of Zac's Five-Course Italian Wine Dinner
With our Italian Wine Dinner approaching on November 21, Zac is preparing a five-course menu inspired by the enthusiastic response to previous Italian offerings at the Bistro. This special evening also gives him the freedom to explore a more ambitious side of his cooking.
“This dinner is a chance to show some more difficult technique than what we can carry out for lunch services,” Zac explains. “I hope to elevate the classics with a fresh look,” he adds.
Here's what guests can look forward to:
First course: Crab cake with cabbage salad
Second course: Elevated eggplant parmesan with fresh mozzarella
Third course: Filet of beef with traditional creamy polenta and crispy onion strings
Fourth course: Shrimp and lobster risotto featuring a flavorful seafood stock
Fifth course: Triple berry zabaglione
For guests who have come to know Zac's cooking through lunch at the Bistro, this dinner offers something different: an opportunity to experience his culinary style through a specially prepared menu accompanied by Italian wines.
Beyond showcasing his culinary skills, Zac has another wish for the evening. “I hope guests will be able to try something new. Whether that be a new wine or a new preparation of some of the classic dishes to be served,” he shares.
I'm especially looking forward to seeing how guests respond to the menu. One of the joys of hosting evenings like this at 1515 is watching people discover a new favorite dish or wine and share their impressions with those around them.
Reserve Your Seat for an Evening at 1515 Bistro
There’s more to look forward to at the Bistro this November, including the return of Zac’s popular carrot bisque and his continued exploration of pasta in its many forms.
As I reflect on Zac's story, I keep coming back to those family breakfasts at his grandparents' house. What began as an appreciation for the way food brought his family together has grown into a career devoted to creating that experience for others. It's wonderful to see that same spirit reflected in what he's building at 1515 Bistro.
I hope you'll join us on November 21 for an evening of Italian food and wine. I'd love to see you there and share this special occasion with you.
Book your seat at the special Italian Wine Dinner by calling 405-593-1063 or emailing events@1515lg.com today. Only twelve seats are available at the table!
