Introducing Nomad Chef Georgi Williams

Allow us to introduce our incredible Nomad, Georgi! Georgi's culinary expertise revolves around Mediterranean cuisine, highlighting the richness of locally sourced, premium ingredients obtained from independent suppliers. Through a captivating combination of bold flavours and vibrant colours, Georgi creates remarkable dining experiences. Having received training at London's prestigious Leith's culinary school, Georgi embarked on a freelance journey as a private chef, catering to an array of clients ranging from families to esteemed personalities. Inspired by global travels and Leith's comprehensive training, Georgi possesses a versatile skill set and an unwavering passion for crafting wholesome, yet irresistibly delicious dishes.

Emily Lowe
Emily Lowe
June 30, 2023

How did you get into cooking?

Cooking and baking was always so important in my house growing up, my mum used to make cakes part time so I’d help her from a very young age stamping out fondant flowers and butterflies. We’d also go round my Grans house for Sunday lunch most weekends and she taught me how to make the crispiest roast potatoes. I was enthralled by the care and attention she put into all the elements and from then on I was just obsessed, watching cooking shows every chance I got. Once I graduated university I went to Leiths culinary school in West London and the rest is history!

What do you love most about being a chef?

I love the creative freedom of being a chef, especially working as a private chef it’s great to build a relationship with the client and fully understand what they’re looking for out of their event. That way I can totally tailor what I do to suit their desires and everyone’s happy! 

If you weren’t a chef, what do you think you would be?

I honestly have no idea, I did politics, philosophy and law at university so I might have gone down the law route and done a conversion course. I found criminal law very interesting but at the same time I don’t think I’d enjoy a career in that industry. 

If you could bring 3 items to a desert island what would you bring?

Definitely factor 50 sun cream because I burn so annoyingly easily. I’d have to bring an mp3 player for music because I would go nuts without that. Finally my best hajegato knife for chopping up coconuts and building shelter. 

Most interesting kitchen story?

I catered a Christmas party for an A* list celebrity, who I unfortunately can’t name as I signed an NDA but it was very very exciting! 

What are your favourite hobbies/things to do on your days off away from the kitchen?

I’m big into my exercise so when I’m not cooking I enjoy playing tennis or going for walks along the river and catching up with friends. London has so much to offer in the art world too so I love to go for days out at galleries and museums, the Saatchi is my favourite. In the evenings I’m either curled up with my cat Grace watching a series, at a concert or a gig as I’m a huge music fan, or having dinner and drinks with friends and family. Luckily most of the people in my life are huge foodies so they’re always up for coming with me to whatever cuisine/food style is that month's obsession. 

Where do you want to be with your career in 5 years time?

In 5 years time I’d like to have regular private chef clients and have explored more of the food industry. I recently started working freelance in food journalism writing articles and reviews of restaurants which I’m really enjoying. There’s so much to the industry I’m yet to experience so I hope to have done as much as I can by then and just be making the most of every day.

Favourite herb?


Favourite restaurant in London?

Either Palomar in Soho or La Famiglia in Fulham 

Most interesting chef you’ve met?

Yotam Ottolenghi 

What is a quote you live by?

She believed she could, so she did

Favourite kitchen utensil?

Microplane! So useful for loads of different applications.

Here is a taste of Georgi's menu...

Enquire with Georgi now, by clicking HERE!

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