Meet Fred Williams | Kombucha Brewer and Chef

We had the good fortune of connecting with Fred Williams and we’ve shared our conversation below.

Hi Fred, we’d love to hear about how you approach risk and risk-taking.
Personally, I feel risk-taking is an essential aspect of both life and business, and my approach to it is deeply influenced by principles I read about in Andrew Tobias’s Invisible Bankers while I was in college. These ideas were reinforced by my first job after college as an insurance underwriter. Together these experiences showed me that risk is unavoidable and, in many ways, the currency through which we advance in life. Rather than viewing it as something to be feared or avoided, I see risk as a framework we all must navigate using information and preparation as we consider strategic decisions.

As an underwriter, I learned to weigh probabilities and outcomes carefully, recognizing that while we cannot eliminate risk, we can understand it well enough to make choices that align with our goals and values. This perspective has guided my business journey. Whether evaluating a new venture, entering a lease agreement, or hiring an employee, I apply a balanced approach—assessing the potential for both gain and loss, but with a clear focus on long-term stability and success.

In practice, this means I’m neither reckless nor risk-averse. Instead, I take calculated risks where I feel the potential rewards outweigh the drawbacks, but only after thorough research and strategic planning. I believe that success isn’t about avoiding risk but about managing it intelligently and adapting to new information as it arises. Ultimately, this approach has allowed me to grow confidently, knowing that each decision, even the risky ones, is rooted in a solid understanding of my circumstances.

Alright, so let’s move onto what keeps you busy professionally?
My journey with Rev Kombucha has been a little unconventional. Before diving into the world of kombucha, I spent years working in technology, where I developed a practice I called ‘functional vacations.’ These breaks allowed me to explore new passions, like cooking, photography, and teaching yoga. Over the course of several years, I attended Matthew Kenney Culinary in Oklahoma City and Santa Monica. Immersing myself in the culinary world was both thrilling and challenging; I was surrounded by accomplished chefs while I was just beginning to learn. But the experience pushed me to use the skills I already had, like observation, a strong memory, and the ability to quickly apply new techniques—all honed during my time in tech.

One of my biggest discoveries was realizing I had a knack for creating innovative and unique flavors. This gave me the confidence to experiment boldly, even when I didn’t know for certain if something would work. While at Matthew Kenney I grew comfortable being uncomfortable and got used to taking creative risks. This comfort then translated beyond flavors and techniques into other areas of my personal and professional life. From these experiences I’ve come to see feedback as a crucial part of growth, and I’m constantly refining my approach based on what I learn.

What sets Rev Kombucha apart is this blend of creativity and resilience, fueled by my drive to push boundaries in both flavor and quality. Each batch is crafted with the same attention to detail I learned from both tech and culinary settings. I’m proud that Rev Kombucha has grown into more than just a beverage—it’s a brand that stands for wellness, sustainability, and innovation. We hear often that our flavors taste like nothing else. “Like a party in your mouth” as one of our long time customers is often telling us.

Ultimately, I’ve learned that passion, coupled with a willingness to learn, is a powerful combination. I hope Rev Kombucha inspires others to pursue their dreams with the same openness and resilience, embracing each challenge as a part of their own unique story.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
In Boulder a trip to Chautauqua is a must. You can go for a hike or have lunch with a great view of the Flatirons. Next I’d suggest Boulder Dushanbe Teahouse – The tea and the historic and artistic significance make this a must to experience. There is also a stroll down the Pearl Street Mall to experience to local flavor and see people. To round this out I’d do one of the city bus tours. Banjo Billy’s is one of the most eclectic but is as informative as it is entertaining with details about our haunted hotel.

Who else deserves some credit and recognition?
I’d really like to give a shout out to Sandi Lewis. She was the CIO at Zayo Group I was fortunate to get the opportunity to work with when I moved to Colorado. She was very instrumental in my personal development in terms of mentorship and encouragement. She really gave me the support and confidence in my work for her that directly translated into how I approach running Rev Kombucha.

Website: https://revkombucha.com

Instagram: @rev_kombucha

Facebook: https://www.facebook.com/RevKombucha