Words: Luke Brown
Photography: Jack Dempsey
Allow me to introduce you to Chef Will Bee, a paragon of culinary artistry. At just 25, he has already carved a niche for himself within the exalted realms of British haute cuisine. A prodigious talent, Bee’s ingenuity and flair for the gastronomic arts make him a true emerging luminary.
As he continues to dazzle the fine dining scene, his name is poised to become synonymous with innovation and excellence. Here unfolds the compelling narrative of his remarkable journey thus far.
Discovering the Next Culinary Star: Chef Will Bee
Will wears: Belstaff, Coat, £950, belstaff.com; Omega, Watch, £3,400, omegawatches.com
The upper echelons of the culinary world are not for the faint hearted. The kitchen is a place dominated by its intensity and the pursuit of absolute perfection. All those working speak the language of excellence, as nothing else will suffice.
From the outside there are many that would be overwhelmed; its exhilarating atmosphere coupled with the express paced routine are hardly the recipe for a peaceful lifestyle. Of course, I may be generalising, and within the Michelin starred landscape there are exceptions, but it is no secret that this is a domain governed by those that thrive on the high-octane, the buzz and the creativity.
Will wears: Belstaff, Coat, £950, belstaff.com; Belstaff, Jumper, £350, belstaff.com
Chef Will Bee is one such individual. “To me, I live for that environment. It’s addictive, the pressure, coupled with delivering the final result of each dish - it makes me tick!”, he reveals. “After the week comes to an end, and we, as a collective - kitchen and front of house - have smashed it, well, there is no better feeling.”
You may not yet be acquainted with his name, but it would be prudent to take note. As a distinguished member of the emerging cadre of exceptionally talented British chefs, Will Bee stands prominently among them.
Chef Will Bee: An Emerging Talent
Will wears: Frescobol Carioca, Shirt, £325, frescobolcarioca.com; Jimmy Fairly, Sunglasses, £135, jimmyfairly.co.uk
This is a 25 years young culinary artist who lives and breathes gastronomy, and having already gained a promotion to Junior Sous at Paul Ainsworth’s Michelin Starred No. 6 restaurant in Padstow, Cornwall, Will is rapidly establishing himself with his refined philosophies and approach.
“I have been in this industry for nearly ten years having started in my early teens. I have already been able to begin to tailor, shape and polish my outlook, as I’ve been lucky to be exposed to an array of brilliant influences - but this is still the beginning…”
Will wears: Frescobol Carioca, Shirt, £295, frescobolcarioca.com; Jimmy Fairly, Sunglasses, £135, jimmyfairly.co.uk
He shares all this with me as we traverse a drenched cattle field - a setting less than idyllic, I admit - along the dramatic north Cornish coastline, as we walk and talk about his culinary life. It’s a rare opportunity to catch Will away from his Padstow outpost, such is the dedication to his craft. “Sure, it’s intense and stressful, but I feel incredibly fortunate to be where I am,” he reflects with a spark in his eye. “Learning and growing under Paul Ainsworth’s guidance is phenomenal. His faith in my abilities has given me the freedom to develop fresh ideas and approaches that I couldn’t have imagined elsewhere.”
Having worked in professional kitchens since the age of 14, Will has already garnered an immense knowledge, shaping his own visions and concepts of the culinary world. However it is under Ainsworth’s watchful eye and tutelage where he has rapidly progressed, incorporating new beliefs and approaches that are fashioning Will’s pedigree.
Learning Under Paul Ainsworth
Will wears: Ballantyne, Jumper, £421, ballantyne.it
“Working at No.6 has been transformative. One key lesson I’ve learned, which may seem obvious, is that access to the finest ingredients has deepened my appreciation for ‘less is more.’ It’s about showcasing these brilliant items to speak for themselves, wowing diners with simplicity that leaves them thinking, ‘It sounds so simple, but I could never replicate that at home,’” he says as we look out across the calm Atlantic.
He further elaborates on other influences that have reshaped his perspective. “One of the initial observations I made was the harmonious integration of all five flavour profiles in nearly every dish, however it was intriguing to see the nuanced modulation of these profiles’ intensities that allows a particular flavour to be accentuated, thereby enabling the dish to excel in that specific dimension. However, this emphasis does not imply the exclusion of any flavour profile; rather, it underscores their subtle presence and balance,” he divulges.
He then highlights how this can work in practice as whilst “many tasting menus typically progress in boldness and intensity as the courses advance, there are those that craft a menu that defy conventional progression, creating an unexpected yet harmonious journey.
Mastering and Innovating Culinary Techniques
Will wears: Belstaff, Coat, £950, belstaff.com; Belstaff, Jumper, £350, belstaff.com; Belstaff, Boots, £400, belstaff.com
For example one might experience a bold, umami-rich dish seamlessly transitioning into a light, acidic course - an interplay that, in theory, should falter due to the lingering presence of the preceding robust flavours. Instead, this innovative flow captivates and delights, demonstrating the chef’s skill in orchestrating an unconventional yet cohesive culinary narrative.”
As we continue along the coastal path, our conversation shifts to how these elements and experiences are ultimately shaping his cooking style. “I’m gravitating towards a method that blends scientific precision with simplicity. It might sound contradictory, but there’s room for both.
For instance, a dish like a fillet of fish with Hollandaise can appear stylish yet simple, while the process behind it is highly complex and science-based. I believe in understated presentation, allowing the intricate flavours to surprise the diner. The magic lies in relatability - creating a familiar dish that, upon tasting, becomes an unparalleled experience.”
Will wears: Belstaff, Coat, £950, belstaff.com; Belstaff, Jumper, £350, belstaff.com; Omega, Watch, £3,400, omegawatches.com
He delves deeper into the scientific principles underlying the culinary arts, encompassing a broad array of techniques such as osmosis, diffusion, infusion, and emulsification, highlighting the intricate interplay between science and gastronomy like the subtle merging of flavours through diffusion or the stabilisation of mixtures via emulsification.
In this way, especially in a world saturated with social media gimmicks and fleeting marketing trends infiltrating gastronomy, Will’s approach ensures his reputation is built on the enduring quality of his creations, rather than transient PR stunts. You might even call him refreshingly old-school, in that sense!
A Vision for the Future
This vision, combined with his broader creative outlook, promises an intriguing future. Will’s passion for music and fashion fuels bold plans for integrating his loves into his culinary ventures. “I envisage a conceptual restaurant where art and dining converge - a gallery within the dining space, live musical performances transforming the meal into a show, and chefs performing silently until the end. I have countless ideas for merging my culinary philosophies with a creative vision, pushing the boundaries of gastronomic expression. The industry is pure, artistic expression, and I aim to redefine how it can be experienced.”
In his current trajectory, Will is rapidly amassing extensive industry knowledge, garnering recognition and expertise. He is building a robust foundation that firmly anchors the pillars of his future success.
Will wears: Frescobol Carioca, Shirt, £215, frescobolcarioca.com; Frescobol Carioca, Trousers, £185, frescobolcarioca.com; Jimmy Fairly, Sunglasses, £135, jimmyfairly.co.uk
Away from daily influences, he finds profound inspiration in the South American food scene. While acknowledging the culinary stalwarts of French and Japanese cuisines, it is the offerings of places like Chile and Peru that captivate him most. “I’m drawn to its untapped resourcefulness and the unadulterated, raw cooking style devoid of Western influence,” he reflects.
“I aspire to visit these regions, such as Patagonia and immerse myself in their offerings, and honour their culinary heritage in my own approach. While traditional influences like French cuisine are crucial to grasp and integrate, South America resonates deeply as a true source of inspiration for me.”
The Path Ahead for Chef Will Bee
Will wears: Frescobol Carioca, Shirt, £295, frescobolcarioca.com; Frescobol Carioca, Shorts, £265, frescobolcarioca.com; Jimmy Fairly, Sunglasses, £135, jimmyfairly.co.uk
As we near the end of the path, Will pauses to check his watch. The late afternoon light begins to wane, prompting him to mention his impending departure. Tomorrow beckons another day in the kitchen, necessitating an early night to brace for the fast-paced rhythm of service. “It’s exhilarating and adrenaline-fueled yet exhausting,” he remarks with a laugh, pondering if he might be an adrenaline junkie at heart.
However, his enthusiasm truly stems from an unrestrained passion and dedication to his craft. For someone still at the outset of his journey, Will’s approach is remarkably refined and mature, without sacrificing his boundless creativity. He is weaving an enthralling narrative of culinary success, rooted in originality, subtly and artistic vision, bound to capture hearts and minds across the industry.
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