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Bryn Williams
Bryn Williams (born 6 June 1977) is a chef originally from Denbigh, Wales. He was the head chef and sole proprietor of Odette's Restaurant, Primrose Hill, London.
He is notable for his success in a competition to cook the fish course for the Queen's 80th birthday celebrations on the television programme Great British Menu as a sous-chef. He is now widely regarded as one of Wales' best chefs and one of Britain's new crop of "celebrity" chefs. In June 2015 he opened his bistro, Bryn@Porth Eirias, on the seashore in the north Wales town of Colwyn Bay.
Bryn Dwyfor Williams was born and raised into a farming family near Denbigh, Wales, with his brothers Gareth and Siôn. His father Eifion, a mechanic, is one of seven children, four of whom became farmers. Gwenda, his mother, is a doctor's receptionist. He received all his education through the medium of Welsh before moving to further education. He attended Ysgol Gynradd Twm o'r Nant, Denbigh (Primary) and Ysgol Uwchradd Glan Clwyd, St Asaph (Secondary). Williams lived in Denbigh until he was 18, then moved to London.
Bryn was Chef Patron of Odette’s in Primrose Hill, London, from 2008 until May 2024, when he sold the restaurant to explore new ventures
Williams's interest in food began as a young child during a primary school visit to a bakery in Denbigh. He later worked at the same bakery as a teenager on Saturday mornings. He also developed a respect for food whilst growing vegetables, fishing and shooting for game on his uncle's farm in his youth.
After leaving high school at the age of 16, he attended Coleg Llandrillo Cymru – studying catering. In 2009, Williams was appointed Skills Ambassador for the college.
After leaving college and working in Cafe Nicoise in Colwyn Bay, he was encouraged by head chef Carl Swift to take his skills to London. He was taken on by Marco Pierre White at the Criterion.
After three years learning his craft under Marco Pierre White at the Criterion, he was sous chef under the tutelage of another culinary legend, Michel Roux Jr at Le Gavroche for a further three years. In 2001 he had an opportunity to experience European cuisine at first hand, working at the Patisserie Millet in Paris, which is also where the Roux family honed their skills. In the same year, he went on to work at Hotel Negresco, a two Michelin-starred restaurant in Nice.
Bryn Williams
Bryn Williams (born 6 June 1977) is a chef originally from Denbigh, Wales. He was the head chef and sole proprietor of Odette's Restaurant, Primrose Hill, London.
He is notable for his success in a competition to cook the fish course for the Queen's 80th birthday celebrations on the television programme Great British Menu as a sous-chef. He is now widely regarded as one of Wales' best chefs and one of Britain's new crop of "celebrity" chefs. In June 2015 he opened his bistro, Bryn@Porth Eirias, on the seashore in the north Wales town of Colwyn Bay.
Bryn Dwyfor Williams was born and raised into a farming family near Denbigh, Wales, with his brothers Gareth and Siôn. His father Eifion, a mechanic, is one of seven children, four of whom became farmers. Gwenda, his mother, is a doctor's receptionist. He received all his education through the medium of Welsh before moving to further education. He attended Ysgol Gynradd Twm o'r Nant, Denbigh (Primary) and Ysgol Uwchradd Glan Clwyd, St Asaph (Secondary). Williams lived in Denbigh until he was 18, then moved to London.
Bryn was Chef Patron of Odette’s in Primrose Hill, London, from 2008 until May 2024, when he sold the restaurant to explore new ventures
Williams's interest in food began as a young child during a primary school visit to a bakery in Denbigh. He later worked at the same bakery as a teenager on Saturday mornings. He also developed a respect for food whilst growing vegetables, fishing and shooting for game on his uncle's farm in his youth.
After leaving high school at the age of 16, he attended Coleg Llandrillo Cymru – studying catering. In 2009, Williams was appointed Skills Ambassador for the college.
After leaving college and working in Cafe Nicoise in Colwyn Bay, he was encouraged by head chef Carl Swift to take his skills to London. He was taken on by Marco Pierre White at the Criterion.
After three years learning his craft under Marco Pierre White at the Criterion, he was sous chef under the tutelage of another culinary legend, Michel Roux Jr at Le Gavroche for a further three years. In 2001 he had an opportunity to experience European cuisine at first hand, working at the Patisserie Millet in Paris, which is also where the Roux family honed their skills. In the same year, he went on to work at Hotel Negresco, a two Michelin-starred restaurant in Nice.