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Emily Roux

Image credit: Issy Crocker The youngest to join the Roux family dynasty, Emily Roux, daughter of Michel and granddaughter to Albert, is beginning to set her own mark in the culinary world.

Recipes from Emily


Born in 1991, Emily Roux is the youngest to join the Roux family dynasty. Daughter of Michel and granddaughter to Albert, Emily is beginning to set her own mark in the culinary world. 

“My family are an inspiration to me. My dad is not only my mentor, but also my friend.”

Emily has been training across France for the past few years before settling back in London in 2016, working with Restaurant Associates.

“I left for France because I wanted to be more anonymous without the pressure of being a Roux. I’m lucky enough to have been brought up by some of the greatest chefs in the world, but I wanted to be able to find my own feet and make my own name. It was easier to do that away from the UK.”

Her training began in 2010 where she worked in the kitchens of the Michelin starred La Table du Lancaster* in Paris.  She then moved to Monaco to work in the kitchens of two of Alain Ducasse’s restaurants, La Trattoria and then to Le Louis XV*** at the Hotel de Paris.

“My time at La Trattoria was invaluable. It gave me a real appreciation for Italian food in both everyday cooking and fine dining. I learnt the basics such as making perfect pizza and fresh pasta and then began to refine my skills. Although my background is of course in classical French cuisine, I like to put Italian influences in lots of my dishes.”

At Le Louis XV*** Emily began her stage learning the art of patisserie, following in her grandfather’s and father’s footsteps.  She was there for nine months from 2011-2012.  “I was always taught ‘pastry first’ by my family.  Once you have learnt the art of precision in cooking, it gives you the best foundation to build your skills in all other areas.”

Emily then moved back to Paris, where she stayed until August 2015.  She was Demi-Chef de Partie at Le 395* for 10 months, and then became Junior Sous-Chef at Akrame**.

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On her move back to London, Emily began working with Restaurant Associates alongside collaborating with her father Michel at Le Gavroche on a series on monthly events they launched together in 2016. Emily has also been busy honing her skills in the kitchens of Chez Roux, working with Michel and Albert to ensure the extraordinary standard of cooking the Roux name has become renowned for continues in the restaurants at Newmarket and Cheltenham Racecourses, as well as Chez Roux at Blue Riband, Epsom Derby and The Gatsby Club at Wimbledon.

Emily continues to showcase her culinary talents at a number of ventures, including demonstrations at the BBC Good Food shows at Hampton Court Palace and Birmingham NEC, alongside monthly one-day cookery courses at Cactus Kitchens.

September 2017 marked the release of Emily’s first recipe book, New French Table, written in conjunction with her mother, Giselle Roux. The book sees the mother-and-daughter team share a fresh take on classic and contemporary French gastronomy, creating a modern bible for today’s lifestyle. 

In October 2018, Emily opened her first restaurant with husband Diego Ferrari, Caractère.  Based in Notting Hill, the restaurant encompasses what both Emily and Diego hold dearest – beautiful food, warm surroundings, expert and friendly service – all delivered with real character.

Combining their love of classic French and Italian food, the menu is an expression of their culinary backgrounds and includes dishes that have been elevated from the dishes they love to cook for each other at home. 

Napolina Maille Thermapen

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