Arts & Entertainment
Celebrating silver in style
Gay-owned furniture company Mitchell Gold + Bob Williams marks milestone
Mitchell Gold (left) and business partner Bob Williams at their Washington store for an event in 2013. (Washington Blade file photo by
Mitchell Gold + Bob Williams
25th anniversary event
A benefit for Sitar Arts Center
Wednesday
6-9 p.m.
Mitchell Gold + Bob Williams Washington location
1526 14th St., N.W.
mgbwhome.com
RSVP requested
202-332-3433
Mitchell Gold and Bob Williams, co-owners of the eponymous furniture company, didn’t originally intend for their company to be as big as it is today.
Gold says they were originally thinking of a modest business model in which they’d work four days a week, have a small stable of customers and do about $5 million a year in sales.
“We didn’t have to make that much money,” Gold says. “It was just the two of us living down South, it’s much less expensive to live here, and we thought we would just have this nice little company. … But as Bob often tells people, ‘It’s not that Mitchell lied — it’s just that he can’t count.’”
Started in 1989 with about $60,000, things took off rather quickly. They sold about 800 dining tables and 5,000 chairs before they started making any of the pieces. Gold, who’d been fired from the furniture company he’d worked for, had connections with major retailers like J.C. Penney, Crate & Barrel and others, which he visited armed with sketches and fabrics Williams had made. They were profitable the first year they were in business.
“We had fabrics that were different and unusual for the time,” Gold says. “So we were able to show retailers, ‘This is how this will look in your store.’ And they bought it right away. People have said I’m not a bad salesman, so I was able to close the sales and get the production going quickly.”
The two, who’d been together as domestic partners about two years before, had moved to Hickory, N.C., from New York and were interested in going into business together.
“We just thought we could do it better than traditional manufacturers,” Gold says. “We thought we could make a better commitment to customers, ship it more quickly and with Bob’s sense of style, you know, I certainly felt we could offer people a more stylish look for a better price.”
Williams worked for a small ad agency and gradually cut back his time there as he spent more and more with the company, then known as the Mitchell Gold Company (it was changed to its present name in 2002).
Now they’re celebrating 25 years and have more than 700 employees, a stable of celebrity clients, 17 stores and plans to open four more by year’s end and a 600,000-square-foot factory and home base in Taylorsville, N.C.
Several spoke at a company event two weeks ago where 11 of their original 21 employees who are still with the company were recognized. It appears, from a transcript of comments, that morale there is strong.
Ken Hipp, the company’s senior vice president of retail stores and merchandising, has been with them for seven years and calls Gold and Williams “wonderful mentors.”
“It’s been quite a ride,” says Hipp, who’s also gay. “I can’t imagine my career or my life without them.”
Known for a style they call “quintessentially American,” their products are designed to be stylish, yet comfortable. Interior designer Brian Patrick Flynn of TBS’s “Movie & a Makeover” show has called their products “custom-looking pieces at medium-to-high price-points” and says it’s a “genius brand” he and his clients “can’t get enough of.”
On Wednesday, the two will be in town for an event at their D.C. store at 1526 14th St., N.W., an anniversary event that will benefit the Sitar Arts Center. It’s one of a series of events they’re having at their various locations throughout the year.
In a country where just 25 percent of new employer firms are still in business 15 years or more after starting according to the Small Business Administration, theirs is a nearly unfettered success story.
It hasn’t all been easy going, though. Williams remembers many long hours in the early years, though he also says those were some of the most “exhilarating times of my life.”
They recall years of working what felt like round-the-clock schedules and didn’t take a vacation until two years into it, but were gratified by strong out-of-the-gate sales.
“Customers liked what we were doing immediately,” Williams says. “We never had to go call on people. The more they heard about us, the more we had people wanting to buy from us.”
They broke up on the personal side about 12 years into the business, though they’re wholly comfortable working together and are each married and have been with other men for years — Gold has been with Tim Gold for seven years; Williams has been with Stephen Heavner for 11 years.
Might their relationship have lasted if it weren’t for the company? It’s a thorny question they don’t wish to dwell on.
“We don’t give much thought to it,” Williams says.
“It takes a lot of time and energy to go back and visit the past,” Gold says. “We’re more focused on the future.”
They acknowledge there were “a few little awkward moments, but not too much,” as Gold says. Keeping the company strong was chief among their priorities as always, they say.
The only time they had any significant downsizing was in 2008. Gold says it was a hard, but at the time necessary, decision in the face of a huge recession.
The company prides itself on the health care package it offers, on-site day care and cafeteria and unabashed LGBT advocacy work.
They say providing such amenities pays off in the long run.
“I think what we have proven is that you can be profitable and do the right thing,” he says. “When you have people who aren’t sick, they’re being more productive and that makes things more profitable. With our day care, if little junior has a problem, somebody goes and takes care of it and is back in 15 or 20 minutes, not the three hours it would take to go across town.”
They guess about 15 percent of their employees are also LGBT and estimate between 15-20 percent of their clientele is as well. Gold says it’s “certainly higher than other furniture retailers.”
Gold, who wrote a book called “Crisis: 40 Stories Revealing the Personal, Social and Religious Pain and Trauma of Growing up Gay in America” in 2008, says being open about such things is a central component to the company.
He relishes telling of a celebration dinner they had with loan officers after paying back a $25 million loan they’d used to expand. Several of the bank execs told him how reading “Crisis” had given them new compassion for LGBT issues, from one man who stepped up his giving at a homeless shelter to another whose wife came out.
“One by one, they went around the table and told us how much our advocacy work had meant to them,” Gold says.
Coming from a staid banking environment, Hipp says finding a place he could be out on the job was a revelation.
“I thought I loved banking but I realized banking did not love me,” he says. “I was very uncomfortable and very conflicted over my future and I was met with some very harsh realities. I could not believe that someone of my age, I was in my early 20s at the time, could actually go to work someplace where it was OK for me to be who I was. I didn’t have to tuck any part of myself under my sleeve. I could actually say that I was gay and it didn’t matter. … I was just a kid from the south and I thought that was the best it would get.”
Some of the 25th anniversary events will benefit LGBT and AIDS causes. Gold next plans an open letter to the Pope urging him to change Vatican teaching that homosexuality is sinful behavior.
“When you get down to it, that’s really the seminal reason why people think gay people should not have equality,” Gold says. “The whole issue of sin is really the crux of why people are against it.”
But has there been backlash or lost sales along the way?
“Our business just keeps going at such a pace that’s ahead of the industry with sales and growth and things like that,” he says. “You know, we can’t worry about the one or two people who aren’t going to buy from us because we’re gay and outspoken.”
Mitchell Gold and Bob Williams on:
Bob Williams (left) and Mitchell Gold in the early years of their business. (Photo courtesy of Mitchell Gold + Bob Williams)
• Their all-time favorite products:
GOLD: Leather club chairs they designed after spotting vintage pieces at a Paris flea market.
“If something sells that well and looks pretty, I sure do like it,” he says.
WILLIAMS: “Our slipcovers are great because they’re just so versatile — you can dress them up or down, change the style and they just give off this great ambience of relaxed, casual comfort.”
• How practical the whites and neutrals they use so often are for everyday
GOLD: “Today’s fabrics are a lot different from what you saw 20-30 years ago. They’re much friendlier to live with and stain resistant.” And if you spill red wine? “In a lot of the fabrics, yes, it will come out. But you have to get it quickly, not let it sit there a day.”
• Nate Berkus
GOLD: “We love Nate Berkus.”
WILLIAMS: “He has great hair.”
GOLD: “Yes, he has great hair, he’s cute and adorable and we’re fairly friendly with him. I like his work a lot.”
WILLIAMS: “His last book was great.”
• Thom Filicia (of “Queer Eye” fame)
GOLD: “Sweet guy and talented. We were at a design kind of home in South Hampton and his room was really a standout.”
• 2013 sales?
GOLD: “Over $100 million.”
• Lulu, the company mascot
GOLD: “She’s resting in peace. She was 12 and a half and she will be the mascot in perpetuity. The thing about bulldogs is once they decide on something, that’s it. They figure out a way to get it. She came to work with us everyday and loved walking around and saying hi to everyone.”
Just as humans have always had meals, queer humans, too, have enjoyed meals. Yet what is it that makes “queer food” distinct?
At the beginning of May in Montreal, the Queer Food Conference 2026 sought not to answer that question, but to further interrogate it. The conference united scholars, activists, artists, journalists, farmers, chefs, and other food industry professionals for three days of panels, workshops, discussions, and, yes, meals, in an inclusive, thoughtful, contemplative-yet-whimsical environment, taking a comprehensive view of the landscape of queer food.
The two organizers – Professor Alex Ketchum, at the Institute for Gender, Sexuality, and Feminist Studies of McGill University in Montreal, and Professor Megan Elias, Director of Food Studies & Gastronomy at Boston University – met in 2022 when Elias acted as a peer reviewer for Ketchum’s second book, “Ingredients for a Revolution,” a wide-ranging history of more than 230 feminist and lesbian-feminist restaurants, cafes, and coffeehouses from 1972 to the present in the US.
Elias, taken by the book and its exploration, invited Ketchum to speak at one of Elias’s courses, at which pastries were served and feminist bread making was baked into conversation. Elias floated the idea of co-organizing a queer food conference – and a hot 24 hours later, Ketchum said yes, with plans sketched out, from grants to topics to speakers. In parallel, the duo started to conceptualize “Queers at the Table,” a book based on their work (published last year).
The conference, the book, the research: their work is, in part, grounded in the question: What is queer food? True to queer theory, each has her own nuanced response as drivers of their research, challenging the traditional and looking beyond norms of food studies. Ketchum’s view is that it is grounded on food by and for the queer community, in specific histories, and especially in the labor behind the food. Elias posits that queer food is at the intersection of queerness and culinary studies, beyond gender norms and binaries, back to the societal basics of queer food as part of queer humans always having meals. “Queer food destabilizes assumptions about food, gender and sexuality, making space for a wider range of relationships to food,” she says.
The academics’ professed enthusiasm, however, rarely reached beyond small circles.
“I regularly attended big food studies conferences, but almost never saw presentations about gender identity beyond women’s roles,” says Elias about her prior work, and when her students would ask for additional literature about sexuality and food, results had been sparse. Ketchum echoed this gap: When she was in graduate studies, she received hesitation from leadership about her chosen field of study. By 2024, however, queer food as an area of study and practice had grown, whether in popular culture or well as in publishing, setting the stage for the first Queer Food Conference in 2024 in Boston. Their aim at that even was to launch the subfield of queer food studies into the mainstream, so that fellow academics, students, and those interested in the space could convene, “creating space for others to build,” says Ketchum. “People were enthusiastic.”
Once Ketchum and Elias published “Queers at the Table” in 2025 (notably, gay author John Birdsall also published a book examining queer identity through food last year, “What Is Queer Food?”), they laid the foundation for the 2026 conference in Montreal. This edition was an “embodied” conference, inclusive of various ontologies in queer food studies: theory, labor, art, taste, an interdisciplinary, expansive grounding.
Topics ranged from cookbooks and influencers to farming and land movements, bars and cafes, brewing and baking, history and sociology, writing and printmaking, healthcare and community, and centering marginalized – especially trans – voices.
Naturally, food was centered. The conference’s keynotes were not academics, but the chefs themselves who created the food with their own hands that attendees ate over the three days. “Not to disregard a pure academic space,” says Ketchum, “but to not have food in a room when we talk about food would be wild.”
Jackson Tucker, a Distinguished Graduate Fellow at the University of Delaware, said that “What I found [at the conference] was a genuinely diverse gathering: scholars who did grounded social research but also practitioners, organizers, and people who had never thought about an academic conference in their lives and didn’t need to. That mix is the soul of this whole project for me. Without the people who are out in the world doing queer food, the conference wouldn’t exist.”
Ketchum – her home being Montreal – also worked to fold in community-driven events so that attendees could get a taste of queer food in the city outside of classroom walls; for example, attendees participated in a collaborative evening pizza-making class at a queer-owned pizzeria.
The interdisciplinary nature of the conference led to sharing of research, thoughts, activities, and planning. There was a “value of bringing people together of different backgrounds, which leads to richer discussion,” she says.
Elias picked up on this theme: “I saw people bonding and connecting and believing in Queer Food Studies,” – one of the central goals that Ketchum noted, further legitimizing a nascent field. As both professors continue their research and leadership, they envision a continued layering of centering the queer experience and community through the shared value and study of food.
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The Gay Men’s Chorus of Washington held the annual Spring Affair gala at the Ritz Carlton Washington, D.C. on Saturday. The theme for this year’s fete was “Sapphire & Sparkle.” The chorus celebrated 45 years in D.C. with musical performances, food, entertainment, and an awards ceremony.
Gay Men’s Chorus of Washington Executive Director Justin Fyala and Artistic Director Thea Kano gave welcoming speeches. Opening remarks were delivered by Spring Affair co-chairs Tracy Barlow and Tomeika Bowden. Uproariously funny comedian Murray Hill performed a stand-up set and served as the emcee.
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Anjali Murthy, a member of the chorus and a graduate of the GenOUT Youth Chorus, addressed the attendees of the gala.
“The LGBTQ+ community isn’t bound by blood ties: we are brought together by shared experience,” Murthy said. “Being Gen Z, I grew up with Ellen [DeGeneres] telling me through the TV screen that it gets better: that one day, it’ll all be okay. The sentiment isn’t wrong, but it’s passive. What I’ve learned from GMCW is that our future is something we practice together. It exists because people like you continue to show up for it, to believe in the possibilities of what we’re still becoming”
The event concluded with the presentation of the annual Harmony Awards. This year’s awardees included local drag artist and activist Tara Hoot, the human rights organization Rainbow Railroad as well as Rocky Mountain Arts Association Executive Director, Dr. Chipper Dean.
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