Adam Byatt named new chair of The Royal Academy of Culinary Arts

Byatt, who is chef-patron at Michelin-starred restaurant Trinity and culinary director of Brown’s Hote in London is a protégé of The Ritz executive chef and Michelin star holder John Williams. He will take over the role as chair of RACA as Williams, who has held the role of chair for 20 years, steps up into the role of president.

“I am indebted to all of those who have placed their trust in me. I would like to thank Brian Turner, our new honorary president. I am also hugely grateful to John Williams, who has steered this mighty ship for two decades and has been instrumental in shaping who we are today," he says.

"I am proud to say that he also shaped my career – John and I met many years ago, when I trained with him at Claridge’s.

“I have been given a golden opportunity to steer the Academy into the next leg of its journey, and to help improve its impact on the wider industry. As someone who is passionate about improving education for young professionals in hospitality, this will be my main area of focus.”

Lisa Jenkins, chief executive at the RACA, adds: “It’s exciting to be announcing several changes across the organisation.

"Adam is passionate about education and mentorship and that is RACA’s core purpose. His appointment coincides with our funding grant from the Savoy Educational Trust and Neil Rippington, our RACA college community programme director, and I will work closely with Adam on all areas of education.”

Lisa Goodwin-Allen, Michelin-starred chef at Northcote hotel in Lancashire and The Stafford in London, will take up the role as co-deputy chair (North) with Gary Jones, previously head chef at Le Manoir aux Quat’Saisons, as co-deputy chair (South).

Mark Flanagan LVO, Royal chef and Assistant to the Master, Master of the Household's Department, takes up the role of chair of sustainability.

Williams will take over from Brian Turner, who will assume the role of honorary president of the organisation. Commenting on the changes, he says: “We're embarking on a fresh horizon and a new phase at the Royal Academy of Culinary Arts, as Brian and I step up to make room for a new generation poised to lead. It's imperative that we progress and adapt to stay pertinent while honouring the wisdom of the past.”