Bryn Williams
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Bryn Williams is a chef originally from Denbigh, north Wales.
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[edit] Early Years
Bryn's interest in food began as a young child during a primary school visit to a bakery in Denbigh. Seeing the individual ingredients turned into bread sparked an interest in food and its processes that would stay with him. He would later work at the same bakery as a teenager on Saturday mornings.
After leaving high school at the age of 16 he attended Coleg Llandrillo - studying catering - where he was awarded student of the year. Bryn has recently been appointed Skills Ambassador for the college, a position specially created for him.
After leaving college and working in Cafe Nicoise in Colwyn Bay, he was encouraged by the then head chef to take his skills to London. He was taken on by Marco Pierre White at the Criterion.
[edit] Professional career
He was sous chef under the Roux brothers at Le Gavroche for three years and in 2001 he moved to Patisserie Millet in Paris. In the same year, he went on to work at Hotel Negresco, a two Michelin-starred restaurant in Nice.
Back in Britain, Bryn moved to the Orrery Restaurant in London, working there for three years under the tutelage of head chef André Garratt. Whilst working at the Orrery he competed for the highly acclaimed Roux Scholarship, gaining 2nd place. In autumn 2006 he became head chef at Odette's in Primrose Hill, London, which is owned by music impressario Vince Power.
[edit] Television Appearances
Bryn has appeared on Saturday Kitchen. In 2006 he was a contestant on BBC Two's Great British Menu, impressing the judges throughout the stages of the competition and winning the public's vote to cook the fish course at the Queen's 80th birthday celebrations. He retained his crown when he beat Matt Tebbutt.
