Oli Williamson

After a working holiday in Australia, Oli honed his skills at Midsummer House under Daniel Clifford, progressing from demi chef to senior sous chef within three years. Oli then embraced the mission of Dan Barber’s WastED pop-up, promoting the reduction of food waste and plastic usage in the kitchen. His next chapter saw him at Benu, experiencing a three-Michelin-starred kitchen and mastering diverse cuisines and management. Recommended by Corey Lee, Oli became head chef at The Clove Club in London, delving into dish creation and kitchen management. Seeking pastry expertise, he worked with Alex Dilling at The Greenhouse.

In 2020, Oli joined The Fat Duck as sous chef, swiftly ascending to head chef in January 2022, shortly after winning the Roux Scholarship. This prestigious role allowed him to refine his management skills and build on a rich culinary journey, including a scholarship stage at Zén in Singapore which he completed in 2023.