The Man Behind The Chef: Alyn Williams

The  Staff Canteen

The Staff Canteen

Editor 27th January 2016

In association with

 HEADLINE SPONSORwestlandslogopurple_HighRes      

In the build up to The Staff Canteen Live 2016 – Skillery in association with Westlands and supported by the Craft Guild of Chefs at Hotelympia 2016, we are taking a closer look at the who will be joining us on stage - next up is Alyn Williams.

Alyn Williams is the owner and head chef of his own restaurant, Alyn Williams at the Westbury in London's Mayfair. Richard originally trained as an architect before travelling the world and eventually moving into cooking.

>>> Read more in the Behind The Chef series here

He opened his eponymous restaurant in November 2011, after a career working with top chefs such as Marcus Wareing and Gordon Ramsay. Since then Alyn Williams at the Westbury has earned him one Michelin Star, three AA rosettes and was voted 15th in the National Restaurant awards among other accolades.

At The Staff Canteen we want to see what makes chefs tick. We asked Alyn a few questions about what he gets up to when not in the kitchen:

Would you rather order a starter or a pudding?

It depends what is on the menu but I do have a sweet tooth, so probably pudding after a main course.

What would your last meal be?

Easy… pie and mash with stewed eels (proper East End style).

What was the last thing you ate?

Eggs Benedict.

If you weren’t a chef what would you be?

A pro snowboarder (or guide now I’m too old).

If you could choose to dine in any restaurant in the world which would you choose?

Ikarus at Hangar 7 in Salzburg.

Who is you celebrity crush?

It was Michaela Strachan when I was a young lad but now it has to be Emma Bunton.

If someone was to write your biography what would it be called?

Where did that all come from?

What do you listen to in the kitchen?

Nothing, we are a music/noise free kitchen.

What are you most proud of?

My kids.

If you could own another chef’s restaurant whose would you choose?

Michel Bras.

Who would you trust to run your restaurant?

My head chef, Charles Smith.

Why did you choose to get involved with TSCLive?

I like TSC and its always a pleasure to do demos at events like Hotelympia where the audience is genuinely interested…it's also not a bad line up to be involved in!

Visitors can go to www.hotelympia.com and register now for a free ticket to the show.

>>> Read more about The Staff Canteen Live 2016 at Hotelympia

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The  Staff Canteen

The Staff Canteen

Editor 27th January 2016

The Man Behind The Chef: Alyn Williams