Cookery School

Cooking experiences at the Michel Roux Jr Cookery School

Steve Groves competed on Masterchef with the professionals in 2009. He went on to win the competition. Before entering he was working at Launceston Place. The following year Michel appointed him Senior Sous Chef at the newly opened Roux at Parliament Square. Promoted to Head Chef in 2013, Steve appears regularly at food festivals in and around London.

Chris King has been cooking for the Roux family of restaurants for over 10 years. Chris completed his apprenticeship at Le Gavroche, rising to the position of Sous Chef, before going to New York in 2008 to cook with Thomas Keller at Per Se. On his return to London and Le Gavroche, Chris was appointed Chef de Cuisine at Roux at the Landau. Recently he was promoted to Executive Chef on behalf of Chez Roux at The Langham, London hotel and oversaw all food operations.

Toby Stuart began his cooking career with a work placement at Gordon Ramsay’s Aubergine in 1997. Stints at celebrated restaurants in England and France followed, including Cliveden in Berkshire and Richard Neats in Cannes. After two years as Head Chef at Roux at Parliament Square, Toby is now Executive Chef for Chez Roux, overseeing operations at hotels (including Andy Murray’s hotel, the Cromlix) and events including Henley and Wimbledon.

Rachel Humphrey began working as an apprentice at Le Gavroche in 1996. Rachel worked her way up the brigade, taking a break in 2000 to serve as a cook in the RAF. She returned as Chef de Partie in 2003 and continued her ascent becoming the restaurant’s first female Head Chef in 2008. As Executive Chef at Le Gavroche, she oversees the entire kitchen and special events.

Emily Roux, daughter of Michel and granddaughter of Albert, is the youngest member of the Roux family dynasty. Emily trained in France and worked in several Michelin starred restaurants before returning to London in 2016. She now collaborates with Restaurant Associates and her father on a series of events at Le Gavroche.    September 2017 will see the release of her first book,  New French Table, written in conjunction with her mother, Giselle.

Bridget Colvin is an accomplished cooker and teacher who has worked with Michel Roux Jr and our Roux chefs at Cactus Kitchens for several years.  Sought after by chefs for her expertise and experience, Bridget also regularly works alongside Jimmy Doherty and Gennaro Contaldo. She develops recipes for cookbooks and magazines, including Good Housekeeping, Olive and Delicious.  In demand as a new product developer, Bridget has launched her range of gluten-free treats.

Didier Quémener transformed his love for the culinary arts into a profession in 2008 when he founded Chef Q, a private chef service based in his adopted hometown of Paris. His company offers cookery tours and lessons in Paris, and he’s travelled as far as China to teach pastry and French cuisine. Didier worked with Michel Roux Jr, on his BBC4 documentary Patisserie and his Channel 4 series,  Kitchen Impossible.

Bruno Valette comes from a family of restaurateurs in the South of France. After professional training in both pastry and cuisine, he moved to London to work with Pierre Kauffman at La Tante Claire. During this time, Kauffman introduced him to Albert Roux, who was the start of a long relationship with the Roux family. After time in California, Bruno spent time in Le Gavroche and many prestigious hotels throughout the world. He currently oversees operations within the Chez Roux group, at events such as The Championships, Wimbledon and RHS Hampton Court Palace Flower Show.