Inside design: Chuck Williams

For gourmands, the arrival of Williams-Sonoma in Canada five years ago was a welcome addition to the culinary landscape. The chain was born in 1956, when founder Chuck Williams purchased a hardware store in Sonoma, Calif. He quickly traded electrical wire for whisks, and today the chain is 250 stores strong. Inducted into The Culinary Institute of America's Hall of Fame four years ago, the 91-year-old is the recipient of numerous honours, most notably the James Beard Foundation's Lifetime Achievement Award. As Williams-Sonoma celebrates its 50th year, we sat down with Chuck to discuss holidays past and present.

S@H: The holidays are rich in tradition. Which ones do you hold sacred?
CW: I always adorn my door. It might be something as simple as a sprig of green foliage -- the bough of a Christmas tree or some holly tied with a ribbon -- but it's inviting for people passing by.

I celebrate the holidays with friends. Three of us get together at a country home. There, we prepare dinner, a simple meal so we can enjoy one another's company. It's tempting to get fancy, but if you keep it easy and prepare as many items as possible ahead, then you'll have a lot more time to enjoy your guests, family and friends.

Another tradition we enjoy is to dress the table. Often, one of us will see dinner napkins or a charming serving dish that we must have. We each collect things and then put them all together just before dinner. The end result is a creative, collaborative effort that always seems to work out.

S@H: How can we modernize our holiday table without sacrificing tradition?
CW: I think simplicity is timeless. Pick a colour scheme for your table -- and, please, it doesn't have to be red or green. Work within that scheme, combining your favourite traditional pieces, like classic French porcelain (a part of Williams-Sonoma from the very beginning), and more contemporary, colourful items. I often find a point of inspiration, like a seasonal flower, and from there I come up with a plan for setting the table.