John Williams MBE
Executive Chef at The Ritz London
John Williams MBE joined The Ritz London as Executive Chef in 2004, bringing with him three decades of experience in hospitality. The son of a Tyneside fisherman, Williams developed his passion for food at an early age. Building upon his experience cooking at home with his mother and in classes at school, Williams began his culinary career in 1974 as a Commis Chef, while studying for his City and Guilds qualification at South Shields College.
Williams worked his way up the ranks of some of London’s most prestigious hotels ultimately leading to his appointment as Maître Chef des Cuisines in 1995.
In his capacity as Executive Chef at The Ritz, Williams oversees a kitchen brigade of over 60 chefs and is responsible for the seasonal menus as Michelin-star chef for The Ritz Restaurant, The Palm Court renowned for the world-famous Afternoon Tea, The Rivoli Bar and Room Service. The recipient of a Royal Warrant for Banqueting and Catering Services from His Royal Highness The Prince of Wales in 2002, The Ritz was the first and only hotel to receive this prestigious accolade.
In 2004, Chef John Williams was named Executive Chairman of The Royal Academy of Culinary Arts, through which he tirelessly promotes the education and training of young chefs.
Under his leadership, The Ritz Restaurant was awarded one Michelin Star in the Michelin Guide Great Britain and Ireland 2017 for the first time in the hotel’s history and in 2019, The Ritz London: The Cookbook by John Williams, was published.
Williams identifies his primary objective at The Ritz as running the best hotel restaurant and the finest banqueting in Great Britain. “I have always had a great love of The Ritz and its time-honoured traditions. The forward-thinking methods and beliefs of Escoffier, the friend and collaborator of our founder César Ritz, have influenced my career significantly, and it is a pleasure and an honour to be part of culinary history at this amazing hotel”.
Awards
- Proud holder of the Pierre Taittinger International Award
- 2000: Awarded the Craft Guild of Chefs Award
- 2005: Conferred with a CMA (the equivalent of an MBE) by the French Government
- 2007: Acknowledged as a disciple of Escoffier by Le Conseil Magistral des Disciples d’Auguste Escoffier
- 2008: Awarded an MBE by Her Majesty The Queen
- 2022: Honoured with the Lifetime Achievement Award at the AA Hospitality Awards
- Awards
- Proud holder of the Pierre Taittinger International Award
- 2000: Awarded the Craft Guild of Chefs Award
- 2005: Conferred with a CMA (the equivalent of an MBE) by the French Government
- 2007: Acknowledged as a disciple of Escoffier by Le Conseil Magistral des Disciples d’Auguste Escoffier
- 2008: Awarded an MBE by Her Majesty The Queen
- 2022: Honoured with the Lifetime Achievement Award at the AA Hospitality Awards
John Williams MBE joined The Ritz London as Executive Chef in 2004, bringing with him three decades of experience in hospitality. The son of a Tyneside fisherman, Williams developed his passion for food at an early age. Building upon his experience cooking at home with his mother and in classes at school, Williams began his culinary career in 1974 as a Commis Chef, while studying for his City and Guilds qualification at South Shields College.
Williams worked his way up the ranks of some of London’s most prestigious hotels ultimately leading to his appointment as Maître Chef des Cuisines in 1995.
In his capacity as Executive Chef at The Ritz, Williams oversees a kitchen brigade of over 60 chefs and is responsible for the seasonal menus as Michelin-star chef for The Ritz Restaurant, The Palm Court renowned for the world-famous Afternoon Tea, The Rivoli Bar and Room Service. The recipient of a Royal Warrant for Banqueting and Catering Services from His Royal Highness The Prince of Wales in 2002, The Ritz was the first and only hotel to receive this prestigious accolade.
In 2004, Chef John Williams was named Executive Chairman of The Royal Academy of Culinary Arts, through which he tirelessly promotes the education and training of young chefs.
Under his leadership, The Ritz Restaurant was awarded one Michelin Star in the Michelin Guide Great Britain and Ireland 2017 for the first time in the hotel’s history and in 2019, The Ritz London: The Cookbook by John Williams, was published.
Williams identifies his primary objective at The Ritz as running the best hotel restaurant and the finest banqueting in Great Britain. “I have always had a great love of The Ritz and its time-honoured traditions. The forward-thinking methods and beliefs of Escoffier, the friend and collaborator of our founder César Ritz, have influenced my career significantly, and it is a pleasure and an honour to be part of culinary history at this amazing hotel”.