Raymond Blanc OBE is a French chef. Blanc is the chef patron at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England. The restaurant has two Michelin stars and scored 9/10 in the Good Food Guide. He is entirely self-taught, but has himself taught or employed other chefs including Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White.
Le Gavroche is a restaurant at 43 Upper Brook Street in Mayfair, London. It was opened in 1967 by Michel and Albert Roux although the original premises were at 61 Lower Sloane Street until 1981. The restaurant offers classical French food, although some dishes are more modern. Notable dishes are Soufflé Suissesse ; Le Caneton Gavroche ; and Omelette Rothschild. Its name comes from the character Gavroche in Victor Hugo's Les Misérables.
Michel Roux, OBE, also known as Michel Roux Snr., was a French chef and restaurateur working in Britain. Along with his brother Albert, he opened Le Gavroche, later to become the first three Michelin starred restaurant in Britain, and The Waterside Inn, which was the first restaurant outside France to hold three stars for 25 years.
Albert Henri Roux was a French-British restaurateur and chef. He and his brother Michel operated Le Gavroche in London's Mayfair, the first restaurant in the UK to gain three Michelin stars. He helped train a series of chefs that went on to win Michelin stars, and his son, Michel Roux, Jr., continues to run Le Gavroche.
The Ivy is a British restaurant which know for being popular with celebrities. It is located on West Street, near Cambridge Circus in London, opposite the Ambassadors and St Martin's theatres, making it a popular restaurant for theatergoers. The Ivy has locations Great Britain and Ireland.
The Waterside Inn, located in Bray, Berkshire, England, was founded by the brothers Michel and Albert Roux after the success of Le Gavroche. It is currently run by Michel's son, Alain. The restaurant has three Michelin stars, and in 2010 it became the first restaurant outside France to retain all three stars for twenty-five years.
Paul Rankin is a celebrity chef from Ballywalter, County Down, Northern Ireland. Rankin's parents moved back to Ballywalter, where he grew up, some time after he was born. This was stated when he was the subject of an episode of a short programme named Proud Parents on Channel 4, made in 2006. On the episode of Ready Steady Cook first broadcast on Tuesday 26 February 2008, he himself stated he was born in Scotland.
Brian James Turner is a British chef, Writer and TV personality based in London. He appeared as a cook on BBC2's Ready Steady Cook from 1994, has appeared on numerous occasions on Saturday Kitchen and has also presented various other cookery programmes.
Richard Corrigan is an Irish chef. He is chef/patron of Corrigan's Bar & Restaurant Mayfair, Bentley's Oyster Bar and Grill, Daffodil Mulligan Restaurant & Gibney's Bar London and Virginia Park Lodge in Virginia, County Cavan.
Bryn Dwyfor Williams is a chef originally from Denbigh, Wales. He is the head chef and sole proprietor of Odette's Restaurant, Primrose Hill, London. He shot to fame as merely a sous chef in 2006 by beating established and well-known chefs to cook the fish course for the Queen's 80th birthday celebrations on the television programme Great British Menu. He is now widely regarded as one of Wales' best chefs and one of Britain's new crop of "celebrity" chefs. In June 2015 he opened his new bistro, Bryn@Porth Eirias, on the sea shore in the north Wales town of Colwyn Bay. In 2018 he married Sharleen Spiteri, the frontwoman of Scottish band Texas (band), and the pair have become something of a celebrity couple in their own right. In 2021, they appeared on motoring podcast Fuelling Around to discuss their love of cars as well as their successful careers.
Jun Tanaka is an American-born Japanese-British television chef, best known for presenting Channel 4's Cooking It as well as appearing in Saturday Kitchen on BBC One. He was the third Grand Champion of the American competitive cooking show, Chopped.
Jesse Dunford Wood is an English chef and restaurateur. He is a frequent guest on the BBC program Celebrity MasterChef, and won Time Out's 2007 Best British Restaurant Award.
Michel Albert Roux previously known as Michel Roux Jr., is an English-French two-star Michelin chef at the London restaurant Le Gavroche.
Pierre Koffmann is a French professional chef. He was one of a handful of chefs in the United Kingdom to have been awarded the coveted three Michelin stars at his restaurant La Tante Claire in London. Until December 2016 he was the head chef of Koffmann's at The Berkeley hotel in Knightsbridge, London.
Frank Bordoni is a British Michelin starred celebrity chef and member of the Guild of Food Writers. He has been members of the Craft Guild of Chefs, Vice President of World Masterchefs and an International Judge for numerous culinary competitions, awards and events.
Éric Lanlard is a French pâtissier and celebrity chef. He was previously a chef for the French Navy but moved to the UK in 1989 to work with Albert and Michel Roux. He left their company in 1995 to set up his first business, Laboratoire 2000, which was replaced by his shop Cake Boy in 2005. He had previously appeared on British television in guest spots on a number of channels before Channel 4 gave him his own television series, Glamour Puds and Baking Mad with Eric Lanlard.
Yotam Assaf Ottolenghi is an Israeli-born British chef, restaurateur, and food writer. With Sami Tamimi, he is the co-owner of six delis and restaurants in London and the author of several bestselling cookery books, including Ottolenghi (2008), Plenty (2010), Jerusalem (2012) and Simple (2018).
Cyrus Rustom Todiwala OBE, DL,, is an Indian chef proprietor of Café Spice Namasté and a celebrity television chef. He trained at the Taj Hotels Resorts and Palaces chain in India, and rose to become executive chef for eleven restaurants within those hotels. He moved to the UK in 1991 with his family, and following some initial financial difficulties after taking over a restaurant, Michael Gottlieb provided investment funding, allowing Todiwala to open Café Spice Namasté in 1995, the restaurant for which he is best known.
Anton Mosimann OBE, DL is a Swiss chef and restaurateur who was Maitre Chef des Cuisines at the Dorchester Hotel for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide. After leaving The Dorchester Mosimann took over a private dining club called The Belfrey and created Mosimann's, a cookery school, and other enterprises in the hospitality industry. He has also presented television programmes in the UK and Switzerland. In 2016 a museum dedicated to his life and culinary arts was opened in the César Ritz Colleges, located on the shores of Lake Geneva, in the town of Le Bouveret.
Arthur Potts Dawson started cooking in 1988. He started with a three-year apprenticeship with the Roux brothers, worked with Rowley Leigh at Kensington Place for two years, with Rose Gray and Ruth Rogers at the River Café for four years, Hugh Fearnley-Whittingstall and Pierre Koffman both for a year. He worked as head chef at the River Café and went on to restyle Petersham Nurseries Cafe, re-launch Cecconi's restaurant, and to work as executive head chef for Jamie Oliver's Fifteen Restaurant.
