When the name John Williams chef is mentioned, it immediately resonates with elegance, tradition, and uncompromising excellence in the culinary arts. As the Executive Chef at The Ritz London, John Williams MBE has carved an enduring reputation as one of the most respected figures in British gastronomy. His journey, from humble beginnings in Tyneside to the glittering kitchens of London’s most prestigious hotels, reflects passion, dedication, and an unyielding pursuit of perfection.
Early Life and Culinary Inspiration
John Williams grew up in South Shields, a coastal town in Tyneside, in a family connected to the fishing industry. From an early age, he was inspired by simple yet hearty meals at home, many of which included freshly caught seafood. His upbringing instilled in him both an appreciation for ingredients of the highest quality and a deep respect for food traditions.
This foundation sparked his decision to pursue a career in the culinary world, and by the mid-1970s, he had already embarked on his professional training. His early years in the kitchen helped him to build the discipline and skill set that would define his future.
The First Steps: The Royal Garden Hotel
John Williams’ professional career truly took off at the Royal Garden Hotel in London, where he worked as a young chef from 1976 to 1985. The Royal Garden was one of the most renowned establishments of the time, and the role allowed Williams to refine his technique under the guidance of experienced mentors.
For nearly a decade, he honed his skills, demonstrating not only technical mastery but also leadership qualities that made him stand out. His commitment to classical techniques and precise execution would become the hallmarks of his cooking style.
The Savoy Group: Two Decades of Excellence
In 1984, John Williams took a major step forward in his career by joining the Savoy Group. The group included some of London’s most celebrated hotels and restaurants, such as Claridge’s, The Berkeley, and The Connaught.
For the next 20 years, he served as Executive Chef across these prestigious establishments, cementing his reputation as one of the finest chefs in the country. During this period, he oversaw banquets, fine dining menus, and the training of many young chefs who would later become leaders in their own right.
The Savoy Group years provided Williams with the platform to perfect his craft, combining the traditions of classical French cuisine with his own innovative flair.
The Ritz London: A Defining Chapter
Appointment as Executive Chef
In June 2004, John Williams reached the pinnacle of his profession when he was appointed Executive Chef at The Ritz London. The Ritz, long regarded as a symbol of sophistication and luxury, required a chef capable of upholding its legendary standards while also driving it into the modern culinary era. Williams was the perfect choice.
Over the past two decades, he has led the kitchen with precision and creativity, commanding a brigade of more than 60 chefs. His leadership spans the Michelin-starred Ritz Restaurant, The Palm Court, The Rivoli Bar, and the hotel’s extensive private dining and banqueting operations.
Achievements at The Ritz
Under John Williams’ guidance, The Ritz Restaurant achieved its first Michelin star in 2017 and was later awarded a second star in 2025, a remarkable accomplishment that further elevated the restaurant’s standing as one of the best in the United Kingdom.
The accolades have not stopped there. The Ritz has been recognised as the Best Restaurant in the UK at the National Restaurant Awards, a testament to Williams’ ability to balance tradition with innovation.
Leadership in The Academy of Culinary Arts
Alongside his role at The Ritz, John Williams has also been a driving force in the wider culinary community. Since 2004, he has served as Executive Chairman of The Academy of Culinary Arts, the leading professional association for chefs, pastry chefs, and restaurant managers in the UK.
In this capacity, Williams has championed the training and development of young talent, ensuring that the values of discipline, creativity, and respect for ingredients continue to inspire the next generation of chefs. His leadership in the Academy reflects his belief that the role of a chef extends beyond the kitchen into education, mentorship, and cultural stewardship.
Recognition and Honours
John Williams’ extraordinary contributions have not gone unnoticed. In 2008, he was appointed Member of the Order of the British Empire (MBE) for services to hospitality. He also became the first British chef to receive the Chevalier de l’Ordre du Mérite Agricole (CMA) from the French Government in 2005.
These honours are symbols of international recognition, affirming his influence not only within the UK but also across Europe and beyond.
Signature Culinary Philosophy
Classical Roots with Modern Precision
John Williams’ cooking style is deeply rooted in classical French cuisine, inspired by the legacy of Auguste Escoffier, the legendary chef who also shaped the history of The Ritz. However, Williams brings his own modern precision and seasonal approach to the table.
He is renowned for dishes that showcase the finest ingredients, presented with elegance and clarity. His attention to detail ensures that every dish embodies both sophistication and flavour.
Notable Creations
One of his signature dishes is Langoustine à la nage, a creation inspired by his childhood memories of the sea. This dish encapsulates his philosophy: refined, rooted in tradition, and executed with impeccable technique.
His menus at The Ritz highlight seasonal British produce while incorporating classical French methods, striking the perfect balance between heritage and innovation.
A Legacy of Mentorship
Beyond his own achievements, John Williams is admired for his commitment to nurturing young chefs. Many of those who have trained under him have gone on to become leaders in the culinary field. His emphasis on discipline, precision, and respect for ingredients has created a ripple effect throughout the industry.
He often remarks that success in the kitchen requires humility, hard work, and a constant desire to improve—values he has instilled in countless apprentices over the years.
Personal Traits and Professional Demeanour
John Williams is known for his calm authority, a quality that sets him apart in the high-pressure world of fine dining. While many kitchens are associated with fiery tempers, his approach is grounded in respect, discipline, and steady leadership.
Colleagues describe him as meticulous, inspiring, and unwaveringly committed to excellence. These traits have not only contributed to his long-standing success but have also shaped the culture at The Ritz’s kitchen.
The Lasting Impact of John Williams Chef
As John Williams chef continues his tenure at The Ritz London, his influence on British gastronomy is undeniable. From his early days at The Royal Garden to his transformative years at the Savoy Group, and ultimately his leadership at The Ritz, he has set the gold standard for culinary excellence.
His contributions to The Academy of Culinary Arts ensure that his legacy will extend well beyond his own career, shaping the future of the industry for decades to come. With honours, Michelin stars, and a reputation for impeccable standards, John Williams remains a towering figure in the culinary world.
Conclusion
The story of chef John Williams is not merely one of personal success but of dedication to the craft of cookery, the preservation of tradition, and the mentoring of future generations. From the Royal Garden and the Savoy Group to the grandeur of The Ritz London, he has left an indelible mark on every stage of his journey.
As Executive Chef at The Ritz London and Executive Chairman of The Academy of Culinary Arts, his influence continues to resonate at the highest levels of hospitality. In celebrating John Williams, we celebrate not only a master of the kitchen but also a custodian of culinary heritage who has elevated British gastronomy to world-class standards.
