The Seven Sins of John Williams MBE |
Executive Chef, The Ritz London |
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As the son of a Tyneside fisherman, John learned to cook at a young age undertaking cookery classes at school followed by studying for his City and Guilds at South Shields College and later at Westminster College. He started as a Commis Chef at the Percy Arms Hotel in Otterburn in 1974.
Following this he moved to Royal Garden Hotel in Kensington, two years later he accepted the position of Chef Director at the Restaurant Le Crocodile before joining the distinguished Savoy Group of Hotels and Restaurants in 1986 where he stayed for 18 years.
He served as Premier Sous Chef at Claridge’s and Maitre Chef des Cuisines at The Berkeley before returning to head up Claridge’s kitchens as Maitre Chef des Cuisines in 1995. In 2004 he joined the Ritz London as the Executive Chef.
He has been a member of the Academy of Culinary Arts for over 20 years and was pointed Executive Chairman in 2004. John received an MBE in 2008 and was awarded the Tatler Lifetime Achievement Award in 2013. |
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Wrath - What makes you angry about the hospitality industry?
Emperor’s new clothes.
Greed - If all your food fantasies came true what would be on your Plate?
A 20-course truffle menu.
Sloth - What do you do to unwind?
Golf!
Pride - What are you most proud of?
It’s difficult to choose - you should always be proud of everything you do!
Lust - Is there anything that you are still lusting to achieve?
Recognition by prestigious industry guides.
Envy - who are you most envious of?
Envy is a terrible thing, I prefer to admire my friends’ achievements and celebrate with them.
Gluttony - have you ever over indulged?
Have you ever eaten at the Ritz? Of course I do, every single day!
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We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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