Will Bee: The Chef Behind Adam Byatt's Rosina
Updated: Oct 12
Words: Luke Brown
Photography: Jack Dempsey
Editor's update - October 2026
British chef Will Bee has been appointed head chef at Rosina, Adam Byatt's Italian restaurant on Wandsworth Common in south London.
Opened in June 2026, Rosina represents a new chapter for Bee, whose career has included Paul Ainsworth at No. 6 in Padstow and a subsequent spell as interim head chef at Michelin-starred Lita in Marylebone.
The Guide first met Bee in Cornwall, while he was working under Paul Ainsworth, for an exclusive cover interview exploring his culinary philosophy, professional ambitions and the influences shaping his approach to cooking.
What follows is our original conversation, revisited as he takes on one of the most significant roles of his career so far.
Will Bee's Career: From Paul Ainsworth to Rosina
Will wears: Belstaff, Coat, £950, belstaff.com; Omega, Watch, £3,400, omegawatches.com
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.
“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!”
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.”
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...”
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.
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, £325, 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.
Will wears: Frescobol Carioca, Shirt, £295, frescobolcarioca.com; Jimmy Fairly, Sunglasses, £135, jimmyfairly.co.uk
Learning Under Paul Ainsworth at No. 6
“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 is a philosophy rooted in the quality of the produce itself, and one that extends well beyond the restaurant kitchen. The renewed appreciation for Britain's specialist fishmongers, for instance, speaks to the same belief that exceptional ingredients, handled with knowledge and restraint, rarely need unnecessary embellishment.
“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.
“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...”
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.”
Will wears: Belstaff, Coat, £950, belstaff.com; Belstaff, Jumper, £350, belstaff.com; Belstaff, Boots, £400, belstaff.com
Will Bee's Cooking Philosophy: Simplicity and Precision
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 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...”
“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
The Science Behind His Approach to Food
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!
This vision, combined with his broader creative outlook, promises an intriguing future.
For Bee, these techniques are not exercises in complexity for its own sake, but tools for achieving something deceptively simple on the plate. It is a distinction that also emerges in Endo Kazutoshi's approach to sushi, where years of technical refinement underpin an experience defined as much by restraint as precision.
The Ambitions Shaping Will Bee's 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.
Yet alongside these ambitions sits a more immediate appreciation for the pleasures of cooking itself. In his recipe for slow-cooked shawarma lamb shoulder, created for The Guide, Bee demonstrates another side of his approach to food, bringing bold flavours and an uncomplicated sense of generosity to a dish designed for sharing.
Will wears: Frescobol Carioca, Shirt, £215, frescobolcarioca.com; Frescobol Carioca, Trousers, £185, frescobolcarioca.com; Jimmy Fairly, Sunglasses, £135, jimmyfairly.co.uk
Inspiration Beyond the Kitchen
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.”
Bee's curiosity about culinary traditions beyond Europe reflects the increasingly international outlook of a new generation of chefs. It is a perspective that takes a different form in Gaushan De Silva's exploration of Sri Lankan heritage and island gastronomy, where cultural influences and a sense of place inform an equally individual approach to fine dining.
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.
