Bryn Williams discusses his role as Chef Patron at Odettes and his own inspirations with regards to pursuing a career as a Chef.
Name: Bryn Williams
Place of work: Odettes
Role: Chef Patron
Bio: From an early age Bryn Williams has learnt to appreciate food and its origins from an early age where he would go shooting and fishing with his father and uncle. He also worked in his local bakery learning the craft; from this point, Bryn knew that cooking was integral to his future. Bryn is now Chef patron of Odette’s Restaurant, having taken over the property in October 2008.
Bryn Williams takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.
What experience do you think people would need to get into the top level of the industry?
You need to have at least five or 6 six experience in the field you want to be in.
What do you look for in someone applying for a position with you?
Longevity - when I look at a CV I look at whether someone has stayed somewhere for a few years rather than moving on after a year. If they’ve stayed somewhere it’s a good thing.
If someone has only stayed somewhere for a year, they won’t have extracted everything from that kitchen in that time.
Find out what you want to do; what part of the catering trade do you want to be in?
1. Work at your first job for two or three years – learn the basics properly.
2. Work in a restaurant which has been around a while, that you know has longevity
3. Try and absorb as much as possible wherever you’re working. Have you eyes and ears open to everything that’s going on around you; not just in your section.
4. Eat out in the places you want to work, because you can learn so much.
Don’t chase the money – chase the experience and knowledge first and foremost, and the money will come.
Have your goals, but don’t be afraid to go sideways or backwards to go forward.
How have your expectations and goals changed during your time in the industry?
When I came to London 17 years ago I wanted to see if I could work in the top kitchens. I worked for Marco Pierre White and Le Gavroche, and then Chris Galvin. I reached that goal. So then I wanted to progress and run a kitchen. Once I got to run a kitchen I wanted to buy my own restaurant.
For me, it’s always important to have goals. Sometimes you have to go sideways and backwards to go forwards. When I left Marco Pierre White after three years I was a Junior Sous Chef. At Le Gavroche, I dropped two positions and went down to a Demi Chef de partie. It didn’t bother me; when I left I’d gone up, I was a Sous Chef; I’d gone up three positions. Goals will change but always have a focus point.
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