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.
Bryn was chosen to compete for Wales in the first series of the Great British Menu on BBC1. 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. Bryn also launched his own series on S4C Cegin Bryn (Bryn's Kitchen) - inspired by his first book of the same name. Cegin Bryn reflects the Welsh influences on his cooking and commitment to local produce. In addition to this Bryn makes regular appearances on the BBC's Saturday Kitchen and regularly demonstrates his skills at national events such as The Welsh Food Festival. 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 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.
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 opened in March 2018.
2018 has also seen Bryn bring back another series of Cegin Bryn. He returnsto the roots of his culinary career, searching for the best food and traditional recipes France has to offer.