We caught up with the brilliant and insightful Chef Willie Holmes a few weeks ago and have shared our conversation below.

Hi Chef Willie , thanks for joining us today. What’s the backstory behind how you came up with the idea for your business?

The Masked Baker Baking Competition (TMB )started at the height of the Covid 19 Pandemic. Immediately once the world “stood still,” all parties immediately stopped. Let’s always remember when planning an event, get together, or celebration, there’s always a cake involved. When all parties were halted, a ton of Birthday Cakes, Wedding Cakes, and for some people “Because it’s Tuesday Cake,” were canceled. Here in Houston, a few Home Bakers business closed down, including myself. It was then, I knew I had to do something else. Simultaneously, it was at the start of the Black Lives Matter movement due to recent events dealing with George Floyd’s death. I Created TMB as a way to shine light on Home Bakers & Pastry Chefs while providing an opportunity to have a little fun in a world that seemed to be so unhinged. TMB could not have come at any more of a perfect time. The competition provided a platform for everyone participating to be seen, heard, but most importantly at the time, felt essential.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I’m Chef Willie Holmes, 31, born and raised in Houston, Texas. I attended Stephen F. Austin State University, go Lumberjacks! As well as the prestigious Le Cordon Bleu, College of Culinary Arts in Austin, Texas with a focus on Pastries and Baking. As an intern, I got my first taste of stardom when I got to cook for Bill Clinton at the Chenal Country Club in Little Rock Arkansas. I started my chef journey in St. Petersburg, Florida where I rose from a Pastry cook to become an Executive Pastry Chef by 24. While in Florida, I achieved a ton of successes including winning a host of local cooking competitions, help opened St. Petersburg 1st Underground Dessert Bar of the time, Being a Best of The Bay winner in 2014 for my deconstructed tiramisu and a Best of Bay “Best New Chef” nominee in 2015.

In 2016, I eventually left Florida to return home to Houston; making a pit stop in New Hampshire to cook at a Kids Summer Camp with prestige kid members like tons of Washington D.C. politician kids.. Upon returning home, I stepped back into serving tables in order to start my own business. 2017, I Started “aLaWillies Cheesecakes.” Between 2017-2020, before the Pandemic, the company grew into multiple services including Catering’s, Cooking Classes and Pop Up Dinners until it closed in 2020 which led to the start of The Masked Baker as well as Chef Willie Holmes Private Chef Services.

How about pivoting – can you share the story of a time you’ve had to pivot?

One of the most unforeseen events coming, I’m sure a lot of people would agree, would be the COVID 19 Pandemic. When my business closed after the pandemic hit, I did not see that coming. Prior to the pandemic, I had just secured a new location in my dream area of Houston; The heart of City Centre. So when the pandemic hit, I had no idea what to do. So I tried everything. I began selling cakes, pineapple bowls, even ToGo Seafood Boils, all in an attempt to stay afloat.

One day I’m home, watching TV. Flipping back and forth between Food Networks Chopped and Fox’s The Masked Singer. It was at that very moment when I got the idea of “The Masked Baker.” Now obviously I had never hosted a baking Competition before, but I had competed in them in Florida and been Victorious several times. So I got to the creative board, called my good friends at the time for support, and reached out to over 60 Chefs & Baker’s in the city.

One Month Later, The Masked Baker Baking Competition was a GO!

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Honestly it’s questions like this where I hope my resume speaks for itself. I’m a graduate of Le Cordon Bleu, and before that attending Stephen F. Austin State University. I’m a Best of the Bay award recipient, also a BOTB Best New Chef nominee. I’m the President of The Bakers Guild Awards, and have successfully hosted 4 seasons of this Baking Competition. I’ve been blessed to cook all over America from Texas, to Arkansas, to Florida to New Hampshire. I’ve had the pleasure of serving some very important people from Former President Bill Clinton, Mayor of Houston Sylvester Turner, and countless of other Celebrities, NFL Players, CEOs, Politicians and So Many More. In my 10 years as a chef, I believe my reputation would be described as hardworking and never giving up despite any odds.

Contact Info:

• Instagram: @chefwillieholmes
• Facebook: @ChefWillieHolmes
• Youtube: @ChefWillieHolmes @TheMaskedBaker

Image Credits
Chef Willie Holmes