Albert Roux

Albert Roux is one of the world's best-known chefs. In 1967 he and his younger brother Michel opened Le Gavroche, Britain's first Michelin-starred restaurant, in London. The brothers have gone on to train other famous chefs, such as Marco Pierre White. Albert Roux OBE, the son of a charcutier, was born at 67 Grande Rue, Semur-en-Brionnais, Saône-et-Loire. Upon leaving school, he initially decided to train as a priest at the age of 14, however he decided that the role was not suited for him and sought other employment and instead trained as a chef. His godfather worked as a chef for Wallis, Duchess of Windsor, and arranged for Albert, at the age of 18, to be employed working for Nancy Astor, Viscountess Astor.

In 1967 he and his younger brother Michel opened Le Gavroche, on Lower Sloane Street in London.

CareerIn 1974, he and Michel set up the Roux Scholarship to enable up and coming chefs to get a start in the industry. During his time in the kitchen, he trained several other chefs who went on to gain Michelin stars of their own, including Gordon Ramsay, Marco Pierre White, Pierre Koffmann and Marcus Wareing. Albert continues to run a series of restaurants around the world, though his company Roux Consultancy, including one at the Greywalls Hotel in Muirfield, Gullane, and Brasserie Roux at the Sofitel St. James.

It became the first restaurant in Britain to win a Michelin star, the first to win two, and the first to win three in 1982. The restaurant became a favourite of Her Majesty Queen Elizabeth, the Queen Mother.

In a poll of UK chefs carried out by Caterer and Hotelkeeper magazine in 2003, Albert and his brother Michel were voted the most influential chefs in the country.