Albert Roux started his apprenticeship at age 14 in 1949, at Patisserie Leclerc, St Mande sur Seine, Paris. Following a three year stint in the military in Algeria, he worked as a private chef for Lady Astor in Nancy; at the French Embassy in London; Chef de Cuisine to Sir Charles Clore; Sous Chef at the British Embassy in Paris; and Chef to Peter Cazelet at Fairlawn, Tonbridge, Kent.

In 1967, Albert and his brother Michel, opened Le Gavroche on Lower Sloan St and moved it to Park Street in 1981. In 1972, they opened The Waterside Inn at Bray. In 1986, the two brothers separated their business interests, with Albert taking over Le Gavroche, and two years later his son Michel Jr joined him.

In 1999, the Great Chefs team were scheduled to film Michel Jr, but when they arrived, Michel was stuck in Barcelona after the World Cup, so Albert came out of semi-retirement and prepared four of the below dishes for us. Everyone stopped what they were doing in the kitchen to watch Chef Albert working the line. It was exciting.

Besides receiving three Michelin Stars, Albert and Michel have gone on to open additional facilities, publish books and consult around the world. The training and encouragement given to chefs working at Le Gavroche is legendary. Pierre Koffman, Marco-Pierre White and Gordon Ramsay are just three, among the very many talented and successful of Le Gavroche alumnae.