Under the tutelage of his father and uncle, the renowned chefs Albert and Michel Roux, Michel Roux Jr. was raised in the kitchen. At age sixteen the young man from Pembury, Kent, began working on the line in a number of prestigious restaurants including Maitre Patissier, Hellegouarche in Paris and Mionay near Lyon. He followed this by stints in England alongside his father and uncle at the Waterside Inn in Bray, Berkshire and the famous Michelin-starred London eatery Le Gavroche - opened by the Roux brothers in 1969. In 1993, Michel Roux Jr took over Le Gavroche when his father retired. Diners flocked to his personal interpretation of French cuisine, which is described in his bibliography as “classic French with a lighter, modern twist”. In 2010, the doors opened to his newest restaurant creation, Roux at Parliament Square, and only a few months later he and his investors opened Roux at The Landau, in London’s premier hotel, The Langham. Roux has authored a number of cookbooks including, The Essence of French Cooking, Cooking with the Master: Food for your Friends and Family, and Pastry: Savory & Sweet. He is also a judge on BBC’s popular cooking show, “MasterChef: The Professionals”.