Michelin Star Quality

Lessons from the kitchen

“My aim at Le Gavroche is to achieve the highest possible quality, not just with the food for which we are renowned, but in every aspect of the dining experience.” Michel Roux Jr

A love of food runs in Michel Roux Jr’s veins and it is this passion that underpins his success as one of the world’s top chefs. It is also what drives his restaurant, the two-Michelin star Le Gavroche. Every member of the team, from the head chef to the kitchen porter must demonstrate they have the right attitude to succeed in the heat and pressure of a professional kitchen – passion fuels excellence.

There are many lessons that business can learn from the world’s best kitchens. Overseeing huge weekly budgets, leading large teams and putting in 12-hour work days to deliver an outstanding customer experience every time means there are many parallels with the role of a busy, multi-tasking executive. Clear communication, preparation, hard work and attention to detail are required to get results.

At this event, we’ll ask Michel about what goes on behind the scenes to deliver gastronomic excellence consistently. Discover how he finds and develops the best talent who work their way up in his kitchens to deliver impeccable quality consistently under intense pressure.

Michel Roux Jr

Michel Roux Jr was born in Pembury, Kent, where his father, Albert Roux, worked as a private chef for the Cazalet family. After deciding to follow in his father’s footsteps, Michel left school at 16 for the first of several challenging apprenticeships at Maître Patissier in Paris. He was then commis de cuisine at Alain Chapel’s signature restaurant at Mionay near Lyon. Michel’s military service was spent in the kitchens at the Elysée Palace. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and Gavvers Restaurant in London.

After a stint at the Mandarin Hotel in Hong Kong he returned to London and worked at La Tante Claire before joining the family business. Michel took the lead at Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern twist. He opened Roux Parliament Square in May 2010 and Roux at The Landau at London hotel The Langham in November of the same year. Michel was a judge and presenter on BBC’s Masterchef: The Professionals for six years and also fronted the highly anticipated return of BBC2’s Food and Drink. In 2015, Michel mentored eight young adults with learning disabilities trying to find a job in the hospitality industry in Channel 4’s Kitchen Impossible. 

Michel is a keen sportsman and has run 20 marathons, raising funds for charity. He is also an honorary member of Harlequins rugby club.