The Roux family is renowned for its culinary talent and Michel’s association with The Langham began in 2010 when he opened the Roux at The Landau. His cooking career began in France where he worked in Paris and Lyon. Michel has cooked at the Mandarin Hotel in Hong Kong and at Pierre Koffmann’s La Tante Claire in London before joining the family business and running Le Gavroche alongside his collaboration with The Langham.
Michel is known for his role as judge and presenter on various TV cooking shows, including BBC’s MasterChef: The Professionals.
Chris is The Langham, London’s Executive Chef and oversees food operations across the hotel alongside a brigade of 65 chefs.
Summer seasons in restaurants in Spain and part-time work while at university led to a Commis position with Michel Roux Jr at his two-Michelin starred Le Gavroche, where he worked his way up to Sous Chef. Chris then worked with Thomas Keller at Per Se in New York, before returning to the UK to help open Roux at Parliament Square. When Roux at The Landau opened in 2010 Chris took on the role of Head Chef. He was then appointed Executive Chef of The Langham in 2015, followed by winning a CATEY - a key industry award - as Hotel Chef of the Year in 2017 and is a member of the Royal Academy of Culinary Arts.
Millie is the Kitchen Manager of the Cooking School. She began her cooking career at 18 on BBC’s cooking show, Saturday Kitchen as a behind the scenes runner and chef assistant. Millie has worked on a variety of cooking shows collaborating with a range of top chefs to create food for TV. Her relationship with the Roux family began with assisting on the Roux Scholarship for Cactus TV, this role grew into heading up the kitchen for The Michel Roux Jr Cookery School at Cactus Kitchens. Millie has worked and staged at all the Roux restaurants, honing her skills. She also worked as the food stylist for Chef Michel’s most recent book; The French Revolution.
Millie’s expertise in designing, developing and teaching cookery classes is what brought her to The Langham.
Executive Pastry Chef
Andrew is the Executive Pastry Chef at The Langham, with 25 years of experience in the world of patisserie. He spent six years working as an apprentice in France before moving back to the UK to become part of the pastry teams in many restaurants, including at The Capital Hotel, with Eric Chavot. He eventually held the position of Head Pastry Chef at The Capital Hotel, when it gained two Michelin star status.
His career has included working at Valrhona, a premium chocolate maker in France, where he perfected his chocolatier skills developing recipes and teaching masterclasses to professional chefs.
Head Chef of The Wigmore
Head Chef of The Wigmore, James started his cooking career in Manchester and moved to London 12 years ago.
James has worked at some of London’s most renowned restaurants, including four years with the Galvin group, in particular at Galvin Bistro, and two years at East London favourite, Brawn. He also worked with Chris King at The Landau, which is what brought him back to The Langham and his role at The Wigmore.
Head Chef at Roux at The Landau
Nicholas is Head Chef at Roux at The Landau and is originally from the west coast of France. Whilst attending chef’s school he also trained at a small restaurant in Bordeaux.
In 2012 Nicolas came to London to work with Joël Robuchon at L’Atelier de Joël, starting as a Commis Chef and after three years he had worked his way up to Senior Sous Chef.
His next move was to The Langham, where he took on the role of Head Chef at Palm Court, before moving to the Head Chef position at Roux at The Landau eight months later.
Senior Sous Chef for The Langham
Quentin is Senior Sous Chef for The Langham. Originally from Lille, France, he began his training at the renowned Institut Paul Bocuse, in Lyon.
He spent time working for two and three Michelin star restaurants across France before moving to London to work for Le Gavroche. This was followed by a three-year stint back in France at Alain Ducasse’s restaurants Plaza Athénée and Le Meurice, before returning to Le Gavroche as Junior Sous Chef.
Quentin then joined The Langham team as Sous Chef at Roux at The Landau, before being promoted to Senior Sous Chef.