Bryn Williams

Hailing from Denbigh in North Wales, Bryn Williams developed an early appreciation for food and its origins. His career has taken him through some of London’s most renowned kitchens, including roles under Marco Pierre White at The Criterion and Michel Roux at Le Gavroche, before serving four years as senior sous chef at The Orrery. 

Bryn became Chef Patron of Odette’s in London in 2008, leading the restaurant until its sale in 2024. He now heads Porth Eirias, a beach-front restaurant, café and bar on the North Wales coast, which offers a relaxed, modern dining with stunning coastal views and showcases the best of Welsh produce, sourced locally wherever possible. 

His international work includes opening a restaurant at The Cambrian Hotel in the Swiss Alps in 2020, followed by the Touring Club in Cardiff in 2023. Both Porth Eirias and the Touring Club have been awarded the Michelin Bib Gourmand. 

In 2025, Bryn launched his fifth restaurant at the iconic Theatr Clwyd in North Wales, continuing to champion local produce and modern, ingredient-led cuisine. 

Bryn has published three books, sharing some of his favourite recipes, and has appeared widely on television and radio, first gaining recognition on BBC Two’s Great British Menu, where he twice won the regional round and cooked at Queen Elizabeth II’s 80th birthday banquet. A fluent Welsh speaker, he has featured extensively on S4C. Bryn was also honoured by the Gorsedd of the Bards at the 2013 National Eisteddfod of Wales in his hometown of Denbigh, by being chosen as a member of the Eisteddfod Druidic Order.