Emily Roux, Institut Lyfe’s alumni and Michelin-starred chef in London

Born and raised in England within a family of restaurateurs, Emily Roux was immersed in the world of gastronomy from an early age. Eager to refine her skills, she chose to pursue her studies in France at Institut Lyfe, formerly Institut Paul Bocuse, where she graduated in 2011 from the Bachelor in International Culinary Arts Management.

After gaining experience in several kitchens across France, Emily returned to London to found Caractère with her husband. Inspired by their French and Italian backgrounds, the restaurant reflects a personal and balanced approach to cuisine. In 2025, Caractère was awarded its first Michelin star, marking an important step in their journey.

Can you introduce yourself and tell us about your background before joining Institut Lyfe?

My name is Emily Roux, I was born and raised in London with two French parents, and I grew up in a family where hospitality and restaurants were always part of everyday life.

From a very young age, I was surrounded by the energy of kitchens and the culture of food, which quickly became second nature to me. I was essentially raised in a kitchen, watching, learning, and developing a deep appreciation for ingredients, technique, and the experience of sharing a meal. It’s something that has stayed with me ever since, and it naturally grew into a true passion for cooking and the restaurant field.

Why did you choose to continue your studies at Institut Lyfe? What skills did you develop during your training?

Having lived in the UK my whole life, I felt a strong desire to explore another country and broaden my horizons. Lyon, known as the gastronomic capital of France, felt like the perfect place to fully immerse myself in the world of gastronomy!

During my training, I acquired all the fundamental skills in both pastry and culinary arts that are essential to feel confident and at ease within any brigade. The foundation I built was incredibly solid, which allowed me to progress naturally and confidently throughout my career. The internships I completed during my studies were also crucial experiences: they not only strengthened my skills but, more importantly, confirmed that I was exactly where I was meant to be.

Can you tell us about your professional career since leaving school?

During my final internship at Le Louis XV in Monaco, I was offered a position, which I gladly accepted. I stayed on for an additional six months to complete the year and gain further experience in such an exceptional environment.

I then moved to Paris, where I worked at Le 39V for a year, followed by two years at Akrame*. After this time, I felt the desire to return to London and explore a new chapter in my career.

I joined my father and grandfather’s company, Chez Roux, an events catering business where we design and deliver menus for some of the UK’s most prestigious sporting events, such as Wimbledon. This experience also gave me the opportunity to begin searching for the right location and concept for our own restaurant.

Tell us about more about your restaurant, Caractère

We opened the restaurant in October 2018, in London. My husband is Italian and I am half French, and our concept naturally reflects both of these culinary heritages, brought together in a cosy yet refined setting. We were honoured to receive our first Michelin star in February 2025, a milestone that marked an important moment for us. Since then, we have definitely seen an increase in guests, which has been particularly noticeable during the summer months, a period that was previously much quieter for us.

In your opinion, what qualities and skills are essential for success in entrepreneurship?

Resilience is probably the most important quality. There are always days when things don’t go according to plan, and being able to adapt and push through is essential.

Creativity is also key: thinking outside the box is a real necessity in this industry. And finally, being a people person is crucial. Building and leading a strong, motivated team, made up of individuals who share your vision and want to grow alongside you, makes all the difference.

What challenges have you faced as an entrepreneur?

Covid was by far the biggest challenge we faced, closely followed by Brexit. Both had a profound impact on our business. Our supply chains were disrupted, the cost of basic ingredients increased dramatically, and many of our employees left the country. As new business owners, there were moments when we felt quite lost.

Looking back, however, those challenges proved to be incredibly valuable learning experiences. They pushed us to adapt, rethink our approach, and grow, both as entrepreneurs and as individuals. Today, we feel much stronger because of it, and better prepared for whatever comes next.

What are you most proud of professionally today?

Gaining our Michelin star in February 2025 was an incredibly proud moment for us, as was taking part in Knife Edge on Apple TV+.

We had never been involved in such a large-scale and dynamic filming project before, so it was a completely new experience. Seeing our small team on screen and watching everything we work so hard for every day come to life, was truly special and deeply rewarding.

What advice would you give to a future student who wants to become an entrepreneur?

Go for it: it’s an incredible journey, full of opportunities to learn, grow, and discover yourself!

Keep an open mind along the way, as things don’t always unfold exactly as you imagined, and that’s often where the most valuable experiences lie. Don’t hesitate to connect with professionals, alumni and industry experts whenever you need guidance or support.

We are incredibly fortunate to be part of such a strong and generous hospitality network. Don’t be afraid to reach out, ask questions, and build meaningful relationships.

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Emily Roux’s journey is a clear example of how passion, training, and experience can come together to shape a rewarding career in the culinary world. From her early immersion in hospitality to her studies at Institut Lyfe and the creation of her own restaurant, her path reflects both determination and a strong personal vision. The Bachelor in International Culinary Arts Management offers students the opportunity to build a solid foundation, combining technical skills, management knowledge, and real-world experience. It prepares future talents not only to work in the best kitchens, but also to take the next step towards becoming chefs and restaurant owners in their own right.

Learn more about the Bachelor