Sébastien ROUX

Presentation

When he was a teenager and his mother was ill, Sébastien Roux used to take care of her by preparing delicious meals. One day, he confided in her that he wanted to become a chef. "At the time, she was working at Matignon. She knew the chef well. He pointed me in the direction of Le Scribe to do an observation course during my vacations, under the supervision of Jean-François Rouquette."

The establishment's head pastry chef offered her a chance to get her hands dirty, and poach a chocolate ganache to make roosters. "The hours flew by. Jean-François Rouquette went into the kitchen and told me it was time to go home, but I disobeyed and carried on. An hour later, he called me into his office. I was a little worried, but he said, "You're obviously motivated, what do you want?" Sébastien Roux replied that he wanted to do an apprenticeship at a school. The chef asked him to find one, and promised to take him under his wing when the new school year started. " As luck would have it, I was accepted at Ferrandi", the start of a great career.

In 2006, while preparing for his professional baccalaureate, Sébastien Roux followed his mentor to the Park Hyatt Paris-Vendôme, where he sharpened his first knives. "In total, I worked alongside him in the Hyatt group for almost ten years" In 2009, the demi-chef de partie continued his ascent at Les Terrasses, in Uriage-les-Bains (Isère), with Christophe Aribert.

After a further four years' experience at the Park Hyatt Paris-Vendôme, he moved up within the group and officiated as sous-chef at the Brasserie de l'Hôtel du Louvre. In 2016, a new challenge! He was appointed head chef at the Golf Hôtel, in Brides-les-Bains (Savoie). "It's a spa town focused on the diet label. I won the 'entry prize' at the Équilibre et Gourmandise festival there. I was a novice in the field, so I was very proud. I became passionate about this branch."

In 2019, Paris is making eyes at him. The Hyatt group called him back and offered him the chance to lead the kitchens of Café M at the Hyatt Paris Madeleine. "It's my first position as a chef, in Paris, and in a 5-star restaurant." Since then, the establishment has retained its 2 Gault&Millau toques.

B. G.