Michel Roux
Born at Charolles, in the French region of Saône et Loire, Michel Roux's involvement with food began almost at birth, as his father and grandfather ran a charcuterie. From as long as he can remember he helped his Mother cook the family meals and by the age of 7 or 8 he already knew that food was his way of life, though he says " I didn't want to devote my life to charcuterie. I wanted to cook everything."

Michel Roux's brilliant career began at the age of fourteen with a three-year apprenticeship at the Pâtisserie Loyal in Paris. After a two-year stint at the British Embassy in Paris, followed by military service, he entered the great private house of Mademoiselle Cécile de Rothschild to become her chef de cuisine. "Thanks to her high standards and impeccable taste. I learned to be a gourmet, an essential quality for a chef."

In 1967, Michel and his brother, Albert, opened their first restaurant, Le Gavroche, causing a culinary revolution in Britain. In an environment where spaghetti bolognese was still viewed as "exotic" fare, the Roux brothers quickly established a reputation as the masters of haute cuisine - offering a menu never before seen in the UK. "We served roast duck from the Challans region in France, flambéed bass with fennel, lobster with escargots - béarnaise sauce, pot au feu - Albert sauce... and many other dishes. It was a fine cuisine bourgeoise".

Five years later, they opened a second restaurant, The Waterside Inn, nestling under a willow on the banks of the Thames, located in the heart of royal England, just a stone's throw from Eton College, Ascot, and Windsor Castle.

Michel Roux's cooking at The Waterside Inn has consistently achieved the highest culinary distinction: three Michelin stars. Winning recognition from his peers and acclaimed by the elite and the English press, Michel created for himself his own "British empire." Savour oeufs en feuilleté aux asperges, homard poêlé au Porto, aiguillettes de caneton aux clous de girofle… but leave room for a dessert, where Roux, who won the much-envied title of Meilleur Ouvrier de France - Pâtisserie 1976, still excels.

"Cooking is like breathing for me," says Michel. "It's a way of life. It's a bit of an obsession - the only difference between now and 20 years ago is that I don't have to work physically in the kitchen for 12 or 14 hours a day anymore."