Alyn Williams is a born and bred Londoner, and having grown up in East Ham, a life-long Hammers supporter. His culinary journey started at home where his father, a passionate gardener and self- taught chef, grew fresh vegetables in his two allotments. A child of the 1970s, Alyn was growing and eating a huge variety of fruits and vegetables that some people had never seen before. From celeriac to purple kohlrabi and everything in between, Alyn ate through the seasons from a tender age, and this is something that is still present in his cooking today.
Alyn has cooked with some of the biggest names in the industry, however his career had humble beginnings, working as a kitchen hand in a St James’s gentleman’s club. Once at catering college, he completed a placement at the legendary Claridge’s before progressing through a whole host of professional kitchens. Les Alouettes under Michel Perraud as it won a Michelin Star was one, followed by Le Champignon Sauvage with David Everitt-Mattias.
After a long period overseas, backpacking in India and skiing in both France and Colorado, Alyn returned home to pursue his career in restaurants. Stints at Tatro, The Greenhouse, Zafferano, Chez Bruce and Pétrus were added to his impressive CV. In 2011, Alyn moved to his old college placement,Claridge’s, then in the capable hands of Gordon Ramsay, before moving to Ramsay’s Royal Hospital Road.
Before opening his own restaurant, Alyn returned to work for Ramsay alumnus Marcus Wareing at Pétrus where he was working as head chef when Wareing was awarded his second Michelin Star in 2007. In 2011, Alyn opened his eponymous restaurant, ‘Alyn Williams at The Westbury’, and in 2012 was awarded the coveted ‘National Chef of the Year’ title along with his first Michelin Star for his light and progressive style of cooking. He has since been awarded four AA rosettes.
Alyn’s food is hyperseasonal, highlighting ingredients when they are at their absolute prime and bringing out the maximum flavour. His French training is clear to see, however he is not afraid to be creative and put his own spin on classical dishes and techniques.