Michel Roux OBE (19 April 1941 – 11 March 2020) was a French-born British chef and restaurateur who was central to the development of modern fine dining in the United Kingdom. Trained in classical French technique, Roux and his brother Albert brought rigorous standards, a focus on sauces and stocks, and a professional kitchen organisation to the British restaurant scene. Their restaurants became training grounds for several generations of notable chefs.
Early life and move to Britain
Born in Charolles, in the Saône‑et‑Loire region of France, Roux trained in French cuisine before moving to Britain where he established his professional reputation. He and his brother opened what would become landmark establishments in London and later in Bray, Berkshire, introducing diners to refined, technically exact French cooking that emphasised seasonal ingredients and careful preparation.
Restaurants and recognition
With Albert Roux he founded Le Gavroche, a London restaurant that set new expectations for service and food quality and went on to receive three Michelin stars. The brothers also opened The Waterside Inn in Bray, which earned international recognition and retained three Michelin stars for a notably long period, making it one of the most successful British restaurants on the world stage. The Roux establishments combined classical technique with exacting consistency, helping to raise culinary standards across the country.
Cooking style and teaching
Michel Roux’s approach was rooted in classical French cookery: well-made stocks, layered sauces, precise cooking of proteins and an organised brigade system in the kitchen. He placed strong emphasis on training and discipline, believing that attention to detail in basic techniques produced superior results. Many chefs who trained in Roux kitchens went on to open their own restaurants or influence the industry in the UK and beyond.
Roux Brothers Scholarship and mentorship
In 1984 Michel and Albert founded the Roux Brothers Scholarship to identify, support and mentor promising young cooks. The scholarship provided practical mentorship, opportunities to work in top kitchens and a platform for competition. Over decades, it became an influential force in professional cookery training, helping maintain high standards and encouraging the next generation of culinary leaders.
Media, consultancy and wider influence
Beyond the kitchen, Roux wrote about food, appeared on television and worked as a consultant to hospitality and travel companies, bringing professional standards to broader foodservice operations. Notable consultancy work included collaborations with organisations such as British Airways and companies in the cruise and leisure sectors, where his input shaped menus and training programmes. Through media and consultancy he helped popularise professional techniques among both cooks and the dining public.
Awards, family and legacy
- Recipient of an OBE for services to the culinary arts.
- Co-founder of two landmark restaurants, and of the Roux Brothers Scholarship.
- Influential mentor whose alumni include many well‑known British and international chefs.
His son, Alain Roux, carried on the family tradition at The Waterside Inn, and his nephew Michel Roux Jr. also became a prominent chef. On 11 March 2020 Roux died in Bray, Berkshire at the age of 78; the reported cause of death was idiopathic pulmonary fibrosis. The Roux brothers are often described as the “godfathers of modern restaurant cuisine in the UK,” a recognition of their enduring impact on standards, training and the international reputation of British dining.
The Roux legacy is visible in the restaurants, cookbooks, scholarship recipients and the professional standards they championed. Their emphasis on technique, consistency and mentorship reshaped the expectations of both professional kitchens and discerning diners, and continues to influence culinary education and practice.