Chef Watch featuring John Williams MBE of The Ritz, London

Chef Watch

Featuring John Williams

Executive Chef, The Ritz Hotel, London

 

How long have you been a chef?

50 years.

Why did you become a chef?

I became a chef because of my deep-rooted passion for cooking that started in my childhood. Ever since I was a kid, I loved watching my mum cook; she was an incredible inspiration to me. I soon became her biggest helper in the kitchen, learning the ropes and discovering the joy of preparing meals. This experience sparked my love for food early in life, and it became clear to me at a very young age that I wanted to pursue a career as a chef. Cooking isn't just a profession for me; it's a way to express creativity, bring joy to others, and honour the culinary traditions I grew up with.

Favourite ingredient

It's hard to choose just one favourite ingredient since it often depends on the season and where I am. However, if I had to pick just one, it would be lemon verbena.

Favourite or signature dish

Langoustine à la nage.

Favourite kitchen tool or equipment (apart from sharp knives)

Bamix hand blender.

Food hero(es)

Michel Bourdin.

Any food you can’t/won’t eat

Seafood curry.

Comfort food/guilty secret

Sweet mince pies with clotted cream.

If I’m going out to eat, and I can’t get a table at your place, where should I go?

Woven by Adam Smith.

Stupidest customer or kitchen experience

I've had plenty of memorable moments in the kitchen, some of which were truly amazing and will stay with me forever.

John became Executive Chef at The Ritz in 2004. Under his leadership the restaurant was awarded a Michelin star in 2016, which it has held ever since. John has won almost too many awards to mention. These include the Pierre Taittinger International Award and the Craft Guild of Chefs Award. In 2008 he was awarded an MBE by Her Majesty the Queen. In 2022/3 he was given a Lifetime Achievement Award at the AA Hospitality Awards ceremony and in 2024 he became President of the Royal Academy of Culinary Arts.

And if you care to read Tom Eats! on Friday, you'll discover that he can cook a bit too.