1 Michelin Star Chefs: Alyn Williams, chef patron, Alyn Williams at the Westbury

The  Staff Canteen

Alyn Williams is chef patron at the one Michelin starred Alyn Williams at The Westbury.

Native Londoner Alyn Williams, born in 1967, developed his interest in all things culinary at a young age from his father who grew vegetables at home and was a keen cook. Long weekend days spent making and savouring everything from Sunday roast dinners to liver and kidneys to Indian dishes, played a huge role in his childhood, as his father’s passion influenced Alyn and the cooking bug has never disappeared.

Alyn Williams at The Westbury

alyn williams at the westbury

37 Conduit Street, London, W1S 2YF

Opening hours: Lunch Tuesday to Saturday 12pm to 2pm

Dinner Tuesday to Saturday 6pm to 10:30pm

Closed Sunday and Monday

Website: https://www.alynwilliams.com/

Telephone: 020 7629 7755

Email: [email protected]

Head chef: Richard McLellan

Restaurant manager: Giancarlo Princigalli

Sommelier: Jess Kildetoft

Twitter: @Alyn_Williams

Facebook: Alyn Williams at The Westbury

Biography

From 1986 to 1988, Alyn studied for the 7061/2 catering industry certificates at Waltham College, including doing a placement at Claridges where he gained experience of working with up to 100 chefs.

Alyn Williams
Alyn Williams

His first proper job was at Fredericks in Camden, before moving on Les Alouettes near Esher in Surrey, which soon gained a Michelin star. Then came a short period working with David Everitt-Matthias at Le Champignon Sauvage, which he described as being a ‘real learning curve’.

India then called, and along with his brother he went backpacking across the country, learning and understanding more about food and foreign culture. Alyn moved to France for a year after this, something not unusual for most aspiring chefs, except that it was to follow a different passion: skiing. This led to five years in Colorado teaching snowboarding, where he met his wife.

They moved back to the UK in 1996 and he took up a role as a chef de partie under Stuart Gillies after replying to a job advert from Gordon Ramsay, and was promoted to sous chef. He then worked at a number of places including The Greenhouse, Zafferano, Chez Bruce and Petrus, under Marcus Wareing, which earned one and then later two Michelin stars.

In 2001 he moved to Claridges, working with Mark Sargeant, before Ramsay asked him to transfer to the three-starred Royal Hospital Road, where he worked for a year with Mark Askew.

Alyn Williams at The Westbury

After working as Head Chef at Marcus Wareing at The Berkeley for 5 years, Alyn decided to go it alone and ventured out, opening his own restaurant ‘Alyn Williams at The Westbury’ in November 2011.

Exhibiting his talent for precision and a contemporary take on classical French cuisine, Alyn's restaurant was awarded three AA Rosette Award and a Michelin star within its first year of opening, and Alyn won National Chef of the Year 2012. He puts his success down to strong determination and a disciplined approach in the kitchen. He has since won four rosettes. 

Influences

With The Westbury going from strength to strength, Alyn cites Marcus Wareing, among others, as having a valuable influence on his cooking, but he still stresses the importance his father had in instilling in him a love for good food.

Chefstock

Alyn likes working with different chefs and thought it would be a great idea to run an event where he would invite a mix of British and international chefs to take part in an event at Alyn Williams at The Westbury.

Each guest chef designs four unique courses for their evening, which will showcase their own culinary and cultural identity. This will be complimented by four courses from Alyn and served in the 50-cover restaurant.

Videos by Alyn Williams:

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 30th September 2017

1 Michelin Star Chefs: Alyn Williams, chef patron, Alyn Williams at the Westbury