In June 2015 he opened his new bistro, Bryn@Porth Eirias, on the sea shore in the north Wales town of Colwyn Bay.
[citation needed] Williams's interest in food began as a young child during a primary school visit to a bakery in Denbigh.
[6] After leaving college and working in Cafe Nicoise in Colwyn Bay, he was encouraged by head chef Carl Swift to take his skills to London.
Back in Britain, Williams moved to the Michelin-starred Orrery Restaurant on Marylebone High Street in London, working there for four years under the tutelage of head chef André Garrett.
[8] Following his success on the Great British Menu television series in 2006, Williams was offered the head chef's position at Odette's, a restaurant in Primrose Hill.
[10][11][12] It was announced on 9 September 2013 that Bryn Williams was to open a bistro at a multi-million pounds water sports centre on Colwyn Bay promenade.
[15] Williams was honoured by the Gorsedd of the Bards at the National Eisteddfod of Wales 2013 festival in his home town of Denbigh, by being chosen a new member of the Eisteddford Druidic Order.
[17] He beat Angela Hartnett in the regional round, and went on to win the public's vote to cook his fish course of 'Turbot with Oxtail' at Queen Elizabeth's 80th-birthday banquet at Mansion House.
[18] The programme is based on his cookbook Bryn's Kitchen and features six key ingredients, cooked in three different ways whilst also tracking their journey from source to plate.
Williams cooked live every day in the GMTV kitchen with Myleene Klass during the last week of its 17 years as a breakfast television broadcaster on ITV.
Williams was impressed enough by 23-year-old student Tom Watts Jones and his complex dish of self-caught Welsh rabbit that he offered him a permanent job as a commis chef.