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Alyn Williams

crediti: Brambilla - Serrani

crediti: Brambilla - Serrani

Alyn Williams is not vegetarian, yet his restaurant, opened in 2012 within the Westbury Hotel in London, offers an entire menu to those who do not eat meat or fish. His genuine interest for vegetables has its roots in the upbringing of the British chef, who in the last few years has captured people's attention for his natural cooking and its clever use of locally sourced ingredients as well as spices and inspirations from around the world.

When he was growing up, in the east end of the city, his dad would bring home vegetables and fruits grown in their family allotment, and would cook meals for the entire family with the deep care of someone who wants his kids to know where food comes from and how important it is to enjoy eating together. This education was fundamental for Alyn: he treasured it and always kept it in mind, initially through the college years and his first work experiences (amongst these, Claridge's), and then when he started taking his first steps as a professional. Unlike many fellow chefs, he did not go abroad to work in the industry; rather he travelled to gain life experience. First, backpacking in India where he saw a different way of life and learned about the local food heritage. Then, following one of his other passions spent a few years in France and the US teaching skiing and snowboarding.

Back in the UK, he finally went back to being a full time chef, working in many famous restaurants, learning and absorbing each kitchen's secrets and making the most of the opportunities encountered. Above all, his most important influence was Gordon Ramsay, a great chef, a respected business man and an invaluable mentor for Alyn. After a couple of years, the moment arrived when it felt right to start his own business and he picked Mayfair as the location, where restaurants, starred chefs and tourist food chains are everywhere. Yet Alyn succeeded and very soon accolades started to arrive, including his first star within a year from opening. His dishes, full of character, texture and flavour are the result of a natural predisposition towards fresh, seasonal ingredients picked at their best; the menu just follows suit.

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Identità Milano


Federica Carr

A British citizen from Naples, obsessive scuba diver, digital marketing manager Monday to Friday, foodie at any given time