Summer Living Workshop : 14:30 - 15:15, 21 June 2017
Topic: Putting on the Ritz: Special Summer Dishes
Joining The Ritz London as Executive Chef in 2004, British born John Williams brought three decades of hospitality experience to the venerated kitchens of the legendary Piccadilly hotel. The son of a Tyneside fisherman, Williams developed his passion for food at an early age. Taught by his mother to cook, and continuing with cookery classes at school, his culinary career began in 1974 with his first position as a Commis Chef at the Percy Arms Hotel in Otterburn as he studied for his City and Guilds at South Shields College. While qualifying as a Chef at Westminster College in London, the young Williams started work at the Royal Garden Hotel in Kensington, working his way through the kitchen operation until his appointment as Chef de Cuisine in 1982. In 1984, Williams accepted the position of Chef Director at the Restaurant Le Crocodile in Kensington before joining the distinguished Savoy Group of Hotels and Restaurants in 1986. During his impressive 18 year tenure with the Savoy Group, Williams served as Premier Sous Chef at Claridge’s and Maître Chef des Cuisines at The Berkeley, before his move to head up Claridge’s kitchens as Maître Chefs 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 menus in The Ritz Restaurant, The Palm Court, The Rivoli Bar, Room Service and the banqueting and private dining rooms. The recipient of a Royal Warrant for Banqueting and Catering Services from His Royal Highness The Prince of Wales, The Ritz was the first and only hotel to receive this prestigious accolade.