Jonathan Williams • Stratford Chefs School
Jonathan Williams

Jonathan Williams

Canadian Guest Chef

Chef Jonathan Williams has been cooking for over 15 years, with experience in some of Toronto’s top restaurants, Michelin starred restaurants in London, England and a couple short stints in New York. He was part of the opening team and held the position as sous chef at Richmond Station in Toronto before going to the UK to work at restaurants such as The Clove Club, Dinner by Heston Blumenthal and as Chef de Cuisine at Hedone.

Upon his return to Canada, he went on to lead the Kitchens as Executive Chef of Mascot Brewery, LBS, Cru and The Vintage Conservatory. Chef Jonathan likes to keep his food clean and precise, sourcing the best ingredients and letting them shine. He has a strong passion for sustainability and zero waste, and often gets excited about finding new ways to utilize traditionally overlooked items.

Currently, Williams is Chef de Cuisine for the Park Hyatt Hotel in Toronto.

What Sets Stratford Chefs School Apart

Innovative, World-class Program*

Our unique program model is method-based, hands-on, experiential, work-integrated learning, safely adapted to Covid-19 protocols.

High Quality Program*

An enriched, immersive curriculum with exceptional standards and small classes. Collaborative, experiential learning through practical classes, Dinner Labs, and Dinners To Go, with strict adherence to Public Health requirements.

Expert Instructors

Our approachable Chef Instructors and Guest Chefs bring diverse experience and culinary backgrounds to our collaborative, real-world learning environment.

Not-for-Profit Model

Profits are reinvested into our program and facilities; fundraising helps keep tuition costs realistic.


SCS is widely recognized for training cooks who become the best chefs. Our reputation is built on Alumni success stories.


*This Employment Ontario Apprenticeship In-Class Training is funded in part by the Government of Canada and the Government of Ontario.  


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