Chef Michel Roux of The Waterside Inn - Biography
Born in Charolles, France, Michel Roux moved with his family to Paris when he was a child, where they set up a charcuterie shop. Growing up with the influences of food and hospitality, Roux and his older brother Albert both embraced culinary positions. The brothers began their career catering for wealthy individuals in England before opening Le Gavroche in London in 1967. The restaurant became Great Britain’s first three Michelin-star restaurant in 1982, and a training ground for many other great British chefs, including Marco Pierre White. The Roux brothers replicated their success at The Waterside Inn in Bray, England, which opened in 1972. The restaurant earned its third Michelin star in 1985.
Roux has won many awards including the Chevalier de la Legion d’Honneur in 2004, an Honorary Doctorate in Culinary Arts from Johnson & Wales University in 2002, the Chevalier de l’Ordre des Arts et des Lettres in 1990, and the Meilleur Ouvrier de France en Patisserie in 1976. His cookbooks include Eggs, Pastry, and Sauces and Desserts.