Chef John Williams Cooks Langoustines at the Ritz

John Williams, the executive chef at the Ritz London, attributes his culinary passion to early experiences cooking with his mother, particularly his first taste of langoustines. This divine seafood flavor left a lasting impression on him, shaping his signature dish, langoustines à la nage, which has become a hallmark of the Ritz's esteemed menu. Williams's culinary journey began at the Percy Arms in Northumberland, where he honed his skills in fine dining. His talent quickly propelled him to prestigious kitchens in London, including the Royal Garden Hotel, the Berkeley, and Claridge’s. Eventually, he took the helm at the Ritz, where he now oversees a team of over 60 chefs, crafting seasonal menus that have earned the hotel its Michelin-starred status. Under Williams's leadership, the Ritz has garnered numerous accolades, including the Pierre Taittinger International Award and an MBE. Notably, in 2002, the Ritz became the only hotel to receive a royal warrant for banqueting and catering services from King Charles, then the Prince of Wales, further solidifying its reputation in the culinary world. At the Ritz, presentation is paramount, with each dish served with expert precision. Williams emphasizes that the dining experience is not just about the food but also about creating a captivating stage that enhances the overall enjoyment of the meal. His commitment to excellence continues to elevate the Ritz London as a premier destination for fine dining.