Best known for his role as Chef Patron of the two Michelin-starred Le Gavroche until it closed in January 2024, Michel has worked in the culinary world across multiple mediums since leaving school at 16 to start an apprenticeship with Pâtissier Hellegouarch.
Since taking over Le Gavroche in 1993, Michel has also contributed to the culinary world through several cookery books and television appearances, helping to further cement him as a household name across the UK and internationally.
Find out more about Michel Roux and Le Gavroche here.
Part of a culinary dynasty, with his father Albert and uncle Michel first opening Le Gavroche before Michel Roux Jr took the reigns, and his cousin Alain as Chef Patron of the three Michelin-starred Waterside Inn. Now his daughter follows in the Roux family tradition with her own restaurant Caractère.
The winner of the Le Cordon Bleu Scholarship will receive a one-to-one mentorship session with Michel Roux Jr. Drawing on his extensive experience as one of the world's most prominent chef patron's, Michel will provide advice and guidance which will help them as they embark on their culinary career.
Chris Galvin has been working in the culinary industry for over 30 years, working with the likes of Antony Worrall Thompson, Michael Quinn, Terrance Conran and Jeremy King & Chris Corbin, opening The Woleseley for the latter. Since 2005, Chris has ran Galvin restaurants with his younger brother Jeff, achieving much acclaim along the way, including Michelin-stars for Galvin at Windows and Galvin La Chappelle.
The winner of the Scholarship will undertake a day of work experience at one of Galvin Restaurants’ London locations, where they will gain an insight into operations at one of the best restaurants in the country.
Executive Chef Karl O’Dell heads the passionate brigade of chefs at CORD by Le Cordon Bleu. A skilful and creative chef, Karl uses his unique and innovative culinary style to execute seasonal menus, reflecting the best produce and flavours available all year round. He works alongside Chef Justine Bordet and his brigade of chefs to refine each and every dish to the highest standard.
The winner of the Scholarship will experience the Cord restaurant kitchen following their successful completion of the Grand Diplome, working under Chef Karl for 3-months.
Andros is a family-owned company based in south west France recognised as a global leader in fruit transformation and chilled dairy products manufacturing. Andros is best known for Bonne Maman, a simple, high quality, wholly natural product with significant success in the UK.
The Andros production site in the UK is one of the most technologically advanced dairy processing facilities in Europe, producing a range of brands and private label chilled desserts including mousses, cremes, cheesecakes, trifles and jellies.
Andros will be providing the winner with a trip to visit their site at Bairs-sur-Cère, in the South-West of France.
Find out more on Andros' website
Student Accommodation are sponsoring one room for the winner of the Scholarship Award for 12 months. Londonist DMC is the UK’s leading destination management centre company, offering the widest choice of tailor-made services in every area of London as well as other cities in the UK. They can provide both short term and long-term accommodations, from 2 weeks up until 24, 36, 43 and 51 weeks.
For more information about Londonist visit the Londonist website.
Gosset is the oldest wine house in Champagne. It was founded in Aÿ in 1584 by Pierre Gosset an alderman and wine-grower who made mostly red wines. At that time the region’s still wines competed for pride of place on the best tables of France with the wines of Beaune which were made from the same grape varieties as they are today. In the 18th century Gosset joined their neighbours and began to make the sparkling wines for the first time. It was at this time that the house adopted the unique antique flaskshaped bottle that is still used today.
Since 1993 Gosset has been owned by the Renaud Cointreau family who have sought to protect the quality and character of their wines. This has led them to keep production levels moderate and to respect the history of the house along with the integrity of the region and its vineyards.
For more information about Champagne Gosset, visit the Champagne Gosset website.
The Latour family has been based in Aloxe-Corton in Burgundy since 1768. A négociant business was founded in 1797 and has been based in Beaune since 1867. The business has been passed through the Latour generations for 11 generations and is currently led by Florent Latour with his niece and daughter of Louis-Fabrice Latour, Eléonore Latour recently joining as the 12th generation.
Maison Louis Latour owns almost fifty hectares of grand cru, premier cru and communal vineyards in Aloxe-Corton, Gevrey- Chambertin, Puligny-Montrachet, Vosne-Romanée, Pernand-Vergelesses, Savigny-lès-Beaune, Pommard, Volnay and Beaune.
Louis Latour introduced Chardonnay into the Ardèche in the late ‘70s and has been producing Chardonnay since the 1980’s using the same vinification techniques as in Burgundy. There is now a modern winery, near the archaeological site of Alba-la-Romaine, with a tasting room.
Find out more about Maison Louis Latour on its website.
Founded in Vienna in 1923, Phaidon has developed into the premier global publisher of the creative arts, working with some of the world's most influential authors, covering topics from art and photography, to fashion and travel, and, of course, food. Publishing cookbooks and culinary encyclopedia's for some of the world's most prominent chefs, Phaidon have worked with the likes of Ferran Adria, Enrique Olvera, Clare Smyth and Le Cordon Bleu alumnus's Virgilio Martinez Veliz and Gaston Acurio.
Phaidon have a long-standing relationship with Le Cordon Bleu, hosting events such as book launches for acclaimed chefs, including Virgilio Martinez’s The Latin American Cookbook.
Find out more about Phaidon on its website.
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Michel Roux Jr
Cord by Le Cordon Bleu
Galvin Restaurants
Louis Latour