Michel trained under some of the world’s most distinguished chefs at leading restaurants in both England and France. He gained ‘celebrity chef’ status after appearing on Masterchef: The Professionals and Hell’s Kitchen. He has continued the legendary Roux dynasty in cooking and became head chef of La Gavroche after his father’s retirement in 1993.
Although born in Kent, Michel moved to London in 1967 when his father, Albert Roux, and his uncle, Michel Roux, opened the now legendary Le Gavroche restaurant situated in Upper Brook Street, Mayfair.
After leaving school at 16 Michel visited Paris where he undertook an apprenticeship with Master Patissier, Hellegouarche. Then, back in London, he worked as a commis de cuisine for a year at Le Gavroche under the guidance of his father and uncle, before spending two years in the Rhône-Alpes region, near Lyon, as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay.
Military service then followed for the blossoming chef and, from February 1982 to March 1983, he served at the Elysee Palace, working for both Presidents Giscard d’Estaing and François Mitterrand. After that he spent a further four months in Paris, split up with two months at Charcuterie Gérard Mothu in St-Mandé, and two months at Boucherie Lamartine on the Avenue Victor-Hugo, before becoming Sous Chef at Gavvers in 1983. Also in that years he worked a stint at the Mandarin Hotel in Hong Kong.
Reverting to the rank of Commis Chef, Michel worked with renowned chef Pierre Koffman at his Chelsea restaurant La Tante Claire before joining his uncle at the Waterside Inn, in Berkshire, in 1985. Then, in April of the same year, having completed all of his training, he began working with his father at La Gavroche, and when his father retired in 1993, Michel took over the culinary empire that his father and uncle had created.
Michel Roux Jr has had several books published, including Le Gavroche Cookbook; The Marathon Chef, and Matching Food and Wine, which was named the best book on matching wine with food at the Gourmand World Cookbook Awards. His numerous television appearance include appearing on his friend Gordon Ramsay‘s ITV1 produced Hell’s Kitchen, judging on BBC2’s MasterChef: The Professionals, alongside John Torode and Gregg Wallace, and presenting a series of BBC Two’s Food and Drink alongside wine expert Kate Goodman.
Product Endorsements & Advertising
Michel has worked as a food consultant to the Walbrook club since 2003 and also consults for the fine dining providers Restaurant Associates.
Michel Roux Jr is a brand ambassador for Albert Bartlett Rooster potatoes and has worked in partnership with Cactus Kitchens to devise cookery classes, including the a Knife Skills Class where members of the public get to spend time with him and other top chefs in the kitchen.
In 2011 Global Knives announced the arrival of a new Michel Roux Jr range complete with the great chef’s signature. The range included products such as a Teppanyaki Knife, an Usuba Knife, and a Sushi Knife.
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