Our Executive Chef
Growing up in a household where the oven, grill or stovetop seemed to be in constant use, FISK executive chef Kanyana Wiliams was born to be a foodie.
Thanks to both of her parents being successful chefs in her native Bangkok, she was immersed from an early age in an appreciation of the flavours, spices and textures that make great food such a sensory experience.
Despite that upbringing, her early career saw her forge a different path in fashion, operating a number of successful boutiques in the North-West before negotiating a sale prior to the birth of her children.
With a family firmly established, Kanyana returned to her roots in the restaurant industry, first heading up a successful quick-service restaurant franchise where she was heavily involved in restaurant design and menu development, and then as a private chef.