Biography

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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