Deagon Williams
Deagon was born in California, but her cultural and culinary training ground was Paris-where she moved as a teenager in order to undergo formal culinary training. Deagon earned her Grand Diplôme d'Études Culinaires at l'Ecole de Cuisine, La Varenne, and then apprenticed with Michel Comby and La Maison du Chocolat.
As a chef, Deagon ran a 25 person kitchen staff with a daily changing menu
as well as created new businesses from scratch. In order to build organizational expertise, Deagon studied systems and organizational theory-earning a BA in Sociology as well as an MBA at Mills College.
Deagon was Client Services Manager at the Center for Culinary Development, where she worked on business development and food innovation marketing for multinational corporations. She is now the principal of Culinary Business Strategy, a boutique consultancy that offers understanding and bottom line results to the food business sector.
As a SBDC counselor, Deagon enjoys working with clients to create and empower strategic roadmaps to success. This often includes completing a well crafted business plan, financial analysis and strategic growth, branded marketing and operational excellence.
