Bryn Williams (Rest.)

*****

Hailing from Denbigh in North Wales, Bryn’s love for cooking began when he started working at his local bakery. Since that humble beginning, Bryn has worked in some of the most prestigious kitchens in London and with some of the world’s most stellar chefs.

In 1997 he began work under Marco Pierre White at The Criterion, went on to work under Michel Roux Jnr at Le Gavroche for 3 years, was Senior-Sous at The Orrery for four years and then moved to open Galvin at Windows with Chris Galvin, before opening Odette’s in Primrose Hill, London for Vince Power in 2006, and taking over as Chef Patron in 2008.

In the same year that Bryn opened Odette’s, he was chosen to compete in the first series of the Great British Menu on BBC1. Competing for Wales, Bryn triumphed with his fish course, Pan-fried Turbot with Oxtail and Cockles, which he went on to cook for the Queen’s Birthday Banquet.

Still Chef Patron of Odette’s, Bryn recently launched his own series on S4C, Cegin Bryn (Bryn’s Kitchen). Inspired by Bryn’s first book, Bryn's Kitchen (Kyle Cathie 2011), Cegin Bryn reflects the Welsh influences on his cooking and commitment to local produce. In addition to regular appearances on the BBC’s Saturday Kitchen, UKTV’s Market Kitchen and ITV’s This Morning, Bryn also regularly demonstrates his skills at national events such as The Welsh Food Festival, has created recipes for Morrison’s new ‘M Kitchen’ range and endorses Victorinox knives.