The Ritz Restaurant has long been regarded as one of the best restaurants in London, a true icon of culinary elegance in the heart of Mayfair. Beyond its grand façade, guests discover an experience that is both timeless and diligently crafted, a restaurant where history, artistry, and luxury converge.

This reputation is not only the result of the hotel’s heritage but also the vision and leadership of Chef John Williams MBE, the Executive Chef, whose name has become synonymous with The Ritz’s culinary success.

Since joining The Ritz in 2004, Chef Williams has led the restaurant to international acclaim, most notably achieving two Michelin Stars, one of the highest recognitions of excellence in the world of gastronomy. In addition, recent honours at the National Restaurant Awards have confirmed The Ritz’s standing as one of the UK’s most influential dining destinations.

In this Ritz interview, Chef Williams shares the story of his career, his sources of inspiration, and his culinary philosophy. His reflections provide a unique insight into how tradition and innovation meet in perfect balance at one of the most celebrated Michelin-starred restaurants in Mayfair.

Meet Chef John Williams MBE: The Vision Behind The Ritz’s Kitchen

Can you provide a brief overview of your career history leading up to being the Executive Chef at The Ritz?

I arrived in London just before turning 17 and began my training at The Royal Garden Hotel, where I gained experience both in the main kitchen and the restaurant. I progressed to the role of Sous Chef before taking on the challenge of running my own restaurant for over two years.

Missing the energy and structure of hotel kitchens, I returned to that environment by joining Claridge’s as Premier Sous Chef. I spent approximately nine years there, eventually becoming Head Chef. I then moved within the Savoy Group to their sister hotel, The Berkeley, where I served as Executive Head Chef for two years.

Following that, I was invited to return to Claridge’s, this time as Executive Chef, a role I held for another nine years. In 2004, I joined The Ritz London as Executive Chef, where I have proudly remained ever since.

What have been your key milestones?

Becoming Executive Chef at two of London’s most iconic hotels, Claridge’s and The Ritz London, has undoubtedly been a highlight of my career. These institutions are not just hotels, but symbols of British luxury and refinement, each with a global reputation for excellence. To be entrusted with their kitchens was both an immense honour and a great responsibility. At The Ritz in particular, I inherited a legacy of elegance and tradition, and my task was to evolve that heritage for the modern era while never losing sight of its timeless identity. Another defining milestone has been leading the team at The Ritz London to achieve two Michelin stars, an accolade that represents far more than culinary skill. It is the result of years of discipline, teamwork, and relentless attention to detail, from the sourcing of ingredients to the artistry of the plate and the theatre of service. To me, those two stars are not simply an award; they are a symbol of what can be accomplished when a team shares a vision, pursues quality every single day, and remains utterly committed to creating joy for its guests.

Where have you learnt the most?

That’s a difficult question. At the beginning of your career, you naturally absorb the most because everything is new. But learning never truly stops in this industry. Over time, the focus shifts from mastering technique to developing leadership, management, and consistency. Every stage has its own lessons.

What is your vision for The Ritz Restaurant, and how does it reflect the hotel’s heritage?

My vision is to offer an evolutionary form of classic cuisine: dishes that honour tradition but are carefully refined to speak to today’s diners. At The Ritz, every plate must feel both timeless and contemporary, something that resonates with our heritage yet feels alive and relevant in the present. This is not about reinventing classics for the sake of novelty, but about nurturing them, polishing them, and presenting them in ways that highlight their enduring appeal. For me, the food must reflect the elegance of the dining room itself, marrying style with substance in a way that is unmistakably Ritz. It is about balance, balance of flavour, balance of presentation, and balance between innovation and respect for history. Ultimately, my vision is rooted in the belief that The Ritz should always offer an experience of refinement and beauty, one that upholds our identity while continuing to evolve with the expectations of modern gastronomy.

How would you define your core culinary philosophy?

My philosophy is rooted in classic technique and ingredient-led cooking. I aim to create pure harmony in flavours, stylish, elegant dishes that don’t overwhelm, but instead bring happiness and satisfaction to the guest. Food should never challenge the diner, only delight.

What are your sources of inspiration?

French cuisine has been a constant source of inspiration throughout my career, particularly the pioneering work of Escoffier, whose philosophy of refinement and structure continues to guide my approach in the kitchen. His emphasis on clarity of flavour, precision of technique, and the artistry of presentation resonates deeply with me and underpins much of what we do at The Ritz. Alongside this, I’ve been fortunate to work under several remarkable chefs and mentors, each of whom has influenced not only my cooking but also my values as a leader. From instilling discipline and respect for ingredients to encouraging creativity and consistency, their lessons have shaped the chef I am today and continue to inform the standards I uphold for my team.

How do you ensure The Ritz maintains Michelin star standards?

It all comes down to consistency and discipline, in technique, in sourcing, and in service. We focus on precision and execution every day, ensuring our ingredient-led approach is evident in every dish. Standards are not maintained through occasional effort; they’re upheld through relentless daily commitment.

What are the challenges?

Sourcing consistent, high-quality ingredients is an ongoing challenge, as is navigating the evolving expectations and work ethic of different generations. But with clear standards, mentoring and leadership, we continue to adapt and grow.

What motivates you?

What drives me most is the guest’s enjoyment, seeing their satisfaction, hearing their appreciation, and knowing that we have played a part in creating a truly memorable experience. For me, it is about much more than the food itself; it is about the atmosphere, the service, the sense of occasion that dining at The Ritz brings. When a guest leaves with a smile, carrying the memory of a special evening, that is the greatest reward we can achieve. Ultimately, this is the purpose of our work: to bring joy, to create moments that linger long after the last course, and to ensure that every guest feels they have been part of something extraordinary.

What inspired your Epicurean menus?

The concept was inspired by the pursuit of luxury and sensory pleasure, particularly in the realms of food and drink. It’s about creating a deeply indulgent experience that celebrates flavour, texture, and artistry at the highest level.

What is your outlook on the future of British gourmet dining?

For me, the future lies in staying relevant, not chasing trends, but ensuring each dish is executed flawlessly and resonates with today’s guests. At its heart, superb dining is about joy and connection. If you make people happy, they’ll come back.

How do you plan to evolve the menus, whilst remaining true to tradition?

Absolutely! Evolution is essential. Menus must adapt to meet the preferences and dietary habits of today’s diners, while still staying true to the classic roots that define our two Michelin Star restaurant in London. Our focus is on keeping the food fresh, vibrant, and light, while preserving the timeless style and elegance that our guests expect.

The Ritz Tasting Menu: A Showcase of British Fine Dining in Mayfair

The Ritz tasting menu is a living reflection of Chef Williams’ philosophy. Each course is designed to capture the essence of British fine dining while honouring the classical French techniques that underpin The Ritz’s identity. Seasonal produce plays a central role, with dishes evolving throughout the year to highlight the very best.

Signature creations on the tasting menu tell a story: the provenance of ingredients, the artistry of preparation, and the precision of execution. It is a menu that strikes a balance between indulgence and refinement.

Beyond the food itself, The Ritz’s dining experience is theatre in motion. The grandeur of the dining room, the impeccable service, and the sense of occasion all elevate the tasting menu into something beyond fine dining, a celebration of originality and luxury that places The Ritz firmly among the world’s most distinguished Michelin-starred restaurants.

From Michelin Stars to the National Restaurant Awards

The award of two Michelin stars to The Ritz Restaurant was a defining moment in the hotel’s culinary history, confirming its status as one of the best restaurants in London. Yet the accolades have not stopped there. Recognition at the National Restaurant Awards has highlighted The Ritz as one of the UK’s most influential culinary destinations.

For Chef Williams and his team, these awards are both validation and inspiration. They represent years of dedication and a daily commitment to excellence. They also reinforce The Ritz’s place not only as a restaurant, but as a cultural landmark, a beacon of culinary heritage and innovation in Mayfair.
The Future of The Ritz Restaurant

The Future of The Ritz Restaurant

Looking ahead, Chef Williams is clear about the priorities that will define the next chapter of The Ritz’s gastronomic story. Sustainability, nurturing young talent, and evolving menus with sensitivity to modern tastes are all high on the agenda.

His leadership is about more than maintaining accolades; it is about ensuring The Ritz remains a symbol of luxury, refinement, and consistency in an ever-changing world.

As he notes, “Evolution is essential. Menus must adapt, but our identity is timeless. Guests return to The Ritz not only for the food, but for the complete experience, elegance, theatre, and joy.”

A Legacy of Excellence

Chef John Williams MBE embodies the spirit of The Ritz: respect for tradition, passion for innovation, and dedication to quality. His journey from young apprentice to Michelin Star chef at one of London’s most celebrated addresses is both inspiring and instructive.

With its two Michelin stars, The Ritz tasting menu, and recognition at the National Restaurant Awards, The Ritz London is enjoying a true culinary moment. Yet beyond the accolades, it remains what it has always been, an enduring symbol of fine dining in Mayfair, where artistry and hospitality meet to create unforgettable memories.

Book a table at The Ritz Restaurant, a symbol of culinary excellence.