Mike Williams

Michael Williams is a well-known character within the Thomas Franks Family, even though he has only been at the company for 3 years. This is due to his fun loving personality, family orientated ethos and amazing character.

Having progressed from Relief Chef Manager to Development Chef, Michael has a firm grasp about what makes TF shine. Find out more about Michael below as we dive in to his life at home and his ambitions within hie role.

Where did you start your catering journey and how has this progressed?

I started at the Midland Hotel in Manchester as a modern apprentice in 1997, so I have been a chef now for 27 years. I worked in the hotel for 5 years, and during this time I was promoted twice, first to commis chef and then to demi chef de partie.

Originally I got in to catering because my Dad recommended me to get a trade, something to last me a lifetime. So from the Midland Hotel, I moved to Chester, to work in the Chester Grosvenor as a Chef de Partie only for a year, quickly moving to a few four/five star hotels in the Chester area. I loved it there at the time. After my time in the hotels I thought I would like a change in pace, so went to work in contract catering, based in Addleshaw Goddard law firm. I was there for 12 years as the Head Chef.

How did you get into your role at Thomas Franks?

Moving on from Addleshaw Goddard, Darren Marshall actually got in contact with me since we knew each other from working across from each other before Thomas Franks. He joined TF before me so had good things to say! There was an opening on the relief team as a chef manager, so I jumped at the opportunity. Now being here almost 3 years, I’ve moved from Relief Chef Manager to Regional Exec Chef and now as a Development Chef.

How have you found Thomas Franks as a company?

Thomas Franks has been empowering in terms of my creative vision. I think the team ethics from the company and the family aspect has really suited my lifestyle and personality. Whilst the role has it’s challenges, I wouldn’t change it for a thing.

What are you looking forward to as the journey continues?

 I think the collaboration aspect is something I really want to get on with. Whether this is with projects like Blue Zones, zero waste and more. I think there are so many good individuals in the company that you can talk to and learn from and those people that you can jump on a project with to create something new that impacts people around you.

What would you have done if not catering?

This is a tough one… I always liked art and comic book style, so being an animator or comic book artist sounds appealing. I also really enjoyed languages at school, learning French in particular, which then backed up my interest in French cuisine.