Open to ‘budding’ chefs aged 18-25, Williams beat nine other finalists for the title having impressed judges with his caramelised onion and red wine risotto finished with Valrhona chocolate, white alba truffle and chive oil.
This saw him awarded three days work experience at Angela Hartnett’s Michelin-starred restaurant, Murano (Mayfair).
He said: “It was great fun to take part in this competition and I have learnt so much.
“It is great to get feedback on my dish from such prestigious judges and I am really looking forward to my prize of cooking at Murano. It will be an honour and an amazing experience.”
Williams, who currently works at Liverpool-based restaurant Salthouse Bacaro, was praised by judge chef Paul Gayler for his “precise balanced flavours and delicacy.”
Gayler added: "Andrew’s risotto was a culinary triumph of precise balanced flavours and delicacy, while retaining the creamy al dente texture us judges were looking for.
“He is a calm and focused young chef, and has a great future in front of him.
“This is our second Young Risotto Chef competition and it goes from strength to strength.
“Entries were up in numbers which is an encouraging sign for the future.
“On the day (of the final), our 10 candidates really stepped up to the plate and delivered what for us was a difficult time in the judging room.”
Joining Gayler on the judging panel were fellow chefs: Danilo Cortellini, Professional MasterChef finalist; Davide Degiovanni, head chef at Gordon Ramsay’s Union Street Café; Oscar Holgado, head chef at Murano; executive chef at Four Seasons Hotels, Adriano Cavagnini; and food journalist Petrie Hoskin.
To celebrate his win, Salthouse Bacaro will feature Williams’ winning risotto dish on its menu.
Executive head chef at Red and Blue Restaurants (Salthouse Bacaro parent company), Matt Walsh, commented: “We are immensely proud of Andrew and the hard work he has put into this dish.
“He has beaten off stiff competition from some of the top restaurants in the UK and received excellent feedback from the judges.
“This award is testament to the training and the dishes we are producing in Bacaro and will put us on the culinary map”.