John Williams MBE began work as a teenager at a local hotel before cooking his way through some of London’s finest hotels, culminating in his current role at The Ritz. During a tenure lasting almost two decades at one of the world’s most iconic hotels, he’s earned endless plaudits and awards. In the current issue of Food and Travel, The Ritz’s executive chef takes us back to the flavours and aromas of his culinary life. Get your copy today or subscribe to ensure you never miss an issue
Food and Travel magazine
