Chef Biography
Scott Williams was born in April of 1968 in London, and did his schooling and apprenticeships at Wollaston Comprehensive School and Northhampton College. His first job was commis chef at the Capitol Hotel (1987-89); then chef de partie at Hambleton Hall (1989-91); pastry chef at Feathers Hotel (1991-93); sous chef at Criterian Restaurant Piccadilly (1993-95); and junior sous chef at Quaglino’s, all in London.
In 1995, he was hired by Sir Richard Branson to be his head chef at Bali Hi Restaurant in the Grand House on Branson’s Necker Island. In February 1997, Great Chefs Television was allowed to go on the island to tape Chef Scott Williams and Chef Troy Smith for their Great Chefs of the Caribbean series for the Discovery Channel.
The following year, Chef Williams moved to Barbados as head chef at the Sandpiper, before moving back to the UK in 2003 as the executive head chef of the Kilworth House Hotel and executive head chef of Ragdale Hall Spa, both in Leicestershire UK, for the next ten years.
Since 2013, the next three years, he consults for hotel and restaurants as well as serves as personal chef for an elite professional athlete in the UK.
Recipes
Banana Pudding
Serving: 8 Print Banana Pudding By Great Chefs September 17, 2015 These delicious puddings resemble moist muffins and are filled with pieces of banana. They are paired with butterscotch sauce and creme anglaise. The puddings and the creme anglaise may both be prepared ahead of time. Ingredients Banana Pudding All-Purpose Flour – 2 cups Baking […]
Grilled Swordfish with Soy-Ginger Beurre Blanc
Serving: 8 Print Grilled Swordfish with Soy-Ginger Beurre Blanc By Great Chefs September 17, 2015 Guests on luxurious, privately-owned Necker Island don’t need to lift a finger: Chef Scott Williams is ready to prepare dishes that are at once flavorful and quick to appear. This swordfish with soy-ginger sauce begins with quenelles of crushed — […]