John Williams’ culinary journey began in 1974, inspired by time spent cooking with his mother and sharpened through early training at South Shields College. Starting as a Commis Chef, he steadily rose through the ranks of some of London’s grandest hotels, eventually becoming Maître Chef des Cuisines in 1995.
Today, as Executive Chef at The Ritz, Williams leads a brigade of over 60 chefs, shaping the menus for its celebrated restaurants, Afternoon Tea service, and private dining experiences. Under his guidance, the hotel has achieved historic recognition for its exceptional cuisine and banquet offerings—earning national prestige and royal favour for its excellence in hospitality.
Williams is dedicated not only to culinary artistry but also to nurturing future talent. In 2024, he was appointed President of The Royal Academy of Culinary Arts, reinforcing his commitment to chef education and mentorship.
With a published cookbook and a legacy deeply rooted in classical techniques and refined innovation, Williams continues to define luxury dining in Britain, honouring the heritage of The Ritz while pushing its culinary standards ever higher.
