A twelve-year veteran at Dailey’s, Chef Willie Morris grew up watching his mother cook for a family of six. As the Executive Chef of Dailey's Restaurant and Bar, Morris shows this same ingrained love for the culinary arts in everything he does. He is recognized for his talent in keeping one of the oldest and most popular restaurants in Atlanta fresh and creative, a tour de force in the local community of Atlanta, as well as in the national community of dining establishments.

   Born in Auburn Alabama, Morris moved to Atlanta when he was six years old. Growing up, he would go with his family to the local Farmer’s Market where he learned to appreciate fresh ingredients and the difference they made in home-cooked meals. For Morris, becoming a chef started as he poured over his mother’s Good Housekeeping Cookbook in evenings after school.

   His real training began in 1987 as a grill cook and continued at the Marriott Marquis until 1993 where he honed his skills and expanded his creative talents. In 1993 he joined the Dailey’s team and over the next few years was promoted to kitchen supervisor. In 2004, due to his increased food knowledge and team leadership he became Dailey’s Sous Chef and in the spring of 2005, the well deserved Executive Chef.

   Morris frequently takes the opportunity to make an impact on the well being of his community. He participates in several annual events and charity campaigns including The Downtown Festival and Loft Tour, Uncork a Cure charity event, and Wine South. He continues to use his skill and creativity to build awareness of Dailey's by keeping the menu updated, uncomplicated and delicious.

   The future holds many challenges in this fiercely competitive industry. Chef Morris plans to continue building awareness of Dailey’s and it's place in the hearts and stomachs of guests by keeping the menu updated, uncomplicated and utterly delicious.