WO’GOA
Franco Becci, Restaurant Manager, Chris King Jamie Draper, Head Chef at Roux at The Landau, Michael Roux Jr and Albert Roux
Without any additional training but determined to pursue his passion further, King reached out to then rising Chef Michel Roux Jr. via his website and asked how he could get into cooking. Within days, Roux replied, offering King a few days’ work experience in renowned restaurant, Le Gavroche. King joined Michel Roux Jr at Le Gavroche as a Commis, under the guidance and supervision of the experienced chef, King mastered classical cooking techniques and was named Sous Chef in just four years. Completing his apprenticeship, King moved to New York City to work alongside American culinary icon, Thomas Keller. King remained at Per Se with Keller until July 2010, King returned to the UK to assist with the opening of Roux at Parliament Square and took the position as Sous Chef. When Michel Roux Jr. and his father Albert opened their first collaboration in 19 years, Roux at the Landau at The Langham, King was appointed Head Chef. Roux Jr says of his protégé “Chris King is a rising star, and his menu reflects the Roux trademark style of classically-constructed French dishes, blended with today’s tastes for lighter choices. He has a modern approach to combining ingredient, and a contemporary style of presentation”. King’s menu at Roux at the Landau showcases his attention to detail and emphasizes the importance of quality ingredients and classical techniques. While the menus are changed seasonally, King’s simple pared-down style of cooking remains constant. 171