The Chairman
John Williams, Chairman of the Academy of Culinary Arts
While qualifying as a Chef at Westminster College, 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 Maitre Chef des Cuisines at The Berkeley before his move to head up Claridge’s kitchens as Maitre Chef des Cuisines in 1995.
A member of the Academy of Culinary Arts for the past 18 years, John Williams was invested by the Academy with a formal chair in 2001 and appointed Executive Chairman in 2004.
He continues to work tirelessly to promote the education and training of young chefs and is the Committee Chairman for the Academy’s Annual Awards of Excellence Culinary Skills discipline as well as a member of the Adopt a School Committee.
Joining The Ritz London as Executive Chef in June 2004, John Williams brought some three decades of hospitality experience to the 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.
