Bryn Williams is widely regarded as one of Wales’ best chefs and is the head chef and sole proprietor of Odette’s Restaurant in Primrose Hill, London. He was chosen to compete for Wales in the first series of the Great British Menu on BBC1. Bryn triumphed with his fish course which he went on to cook for the Queen’s Birthday Banquet. Bryn also launched his own Welsh TV series and makes regular appearances on the BBC’s Saturday Kitchen. Bryn has also published three books: his first Bryn’s Kitchen in March 2011, his second For The Love of Veg in October 2013 and his third Tir a Môr in October 2015.
Bryn’s love for cooking began when he started working at his local bakery. Since that humble beginning, Bryn has worked 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. Bryn opened Bryn Williams Porth Eirias in his native North Wales on the Colwyn Bay in June 2015. His third restaurant, Bryn Williams at Somerset House opens in March 2018.