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Andy Le Gresley
Michel has worked his way up his family’s restaurant empire, taking time out to study to be an accountant. When his uncle Albert retired, he became head chef at Le Gavroche. (He’s also an accomplished presenter and veteran of 20 London marathons.) Michel offers workshops in his London kitchen or any appropriate venue, either for client hospitality or team-building. Brimful of passion, he passes on tips and tells stories as he helps guests to create their own masterpiece.
Michel Roux Jr is the acclaimed, two-star Michelin chef at the world-famous Le Gavroche restaurant in London.
Carrying arguably one of the most famous names in European cuisine, Michel, son of Albert and nephew of Michel Snr, had a lot to live up to, but still had to serve his apprenticeship. He worked his way up to commis de cuisine, training in France and with his father and uncle in Le Gavroche in London. Michel then took a break from the kitchen. In his early 20s, he undertook basic military training and joined the French Army. After two years in the military, he stayed in Paris and returned to cooking.
After more time served in the kitchen, Michel returned to London for another change; to train as an accountant. After qualifying, he worked as Commis Chef at La Tante Claire in London and at the Mandarin Hotel, Hong Kong.
He rejoined his father and uncle’s restaurant empire working at the Waterside Inn in Bray and their flagship Le Gavroche once again. He then took over their catering business before replacing his father as head chef at Le Gavroche upon his retirement.
As well as being a respected chef, Michel has produced books including the Le Gavroche Cookbook, The Marathon Chef, and Matching Food and Wine. He is a regular on TV including Hell’s Kitchen, MasterChef, and he has appeared on The Apprentice. In addition to his career in the kitchen, Michel is a keen marathon runner, and has participated in the London marathon twenty times to raise funds for the children's charity VICTA.
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