John Williams MBE
Executive ChefBritish born John Williams joined The Ritz as Executive Chef in 2004 bringing with him some three decades of hospitality experience. The Ritz Restaurant, The Palm Court, The Rivoli Bar and the banqueting and private dining rooms are under his direction at the venerated kitchens of the legendary hotel. While qualifying as a Chef at Westminster College, John worked at the Royal Garden Hotel, becoming Chef de Cuisine in 1982. Following a position as Chef Director at the Restaurant le Crocodile he joined the distinguished Savoy Group, serving first at the Claridge's and Berkeley hotels before heading up Claridge's kitchens where he was Maitre Chef des Cuisines for nine years. A member of the Academy of Culinary Arts for the past 18 years, John was appointed Executive Chairman in 2004. He continues to work tirelessly to promote the education and training of young chefs and is the Committee Chairman for the Academy's Annual Awards of Excellence as well as a member of the Adopt a School Committee. He is an Honorary Fellow of Thames Valley University and in 2007 was given the Freedom of the City from the Citizen and Cook of London. Conferred with a CMA by the French Government John has also been acknowledged by Le Conseil Magistral des Disciples d'Auguste Escoffier. In 2008 John Williams was the proud recipient of the two most distinguished awards of his career, an MBE for his services to the hospitality industry and an 'Outstanding Contribution to the Industry' award at the annual Hotel Cateys. |
