Official film of 2018
Watch the story of the
Roux Scholarship 2018
Martin Carabott crowned
Roux Scholar 2018
The Roux family is delighted to announce that Martin Carabott has won the 2018 Roux Scholarship
Michel Guérard is named
Honorary President of Judges
Legendary three star Michelin chef joins the Roux Family for the Roux Scholarship 2018
Photo Ⓒ Les Pres d’Eugenie
Welcome our 3 amazing
The Roux family is privileged to welcome three highly talented, respected chefs as new judges starting with the 2018 competition…
Martin Carabott crowned Roux Scholar 2018
The Roux family is delighted to announce that Martin Carabott has won the 2018 Roux ScholarshipRead more...
6 Finalists are revealed!
Discover who has made it through to the final.Read more...
Roux Scholarship 2018 is now OPEN for entries
Chefs aged 22-30yrs cooking in the UK have until 31st January 2018 to applyFind out more...
Roux Scholarship 2017 is Launching soon...
Watch this spaceFind out more...
2016 Open For Entries!
Are you the next Roux Scholar? Entrants must be in full time employment as a chef in the UK and be aged 22 or above, but no older than 30 on 1st February 2016.Enter Now
The 2017 Roux Scholarship Finalists
Fera at Claridge’s, Mayfair, London
Bohemia, St Helier, Jersey
The Driftwood Hotel, Portscatho, Cornwall
Luca Restaurant, Clarkenwell, London
About the Roux Scholarship
The Roux Scholarship is the premier competition for chefs in the UK and ranks among the most prestigious in the world. However, it is far more than just a competition that ends with a prize the same year.
The Roux Scholarship offers the winner a career-changing opportunity that is unrivalled and stretches far beyond the much coveted three-month stage at a three star Michelin restaurant. That is just the start: what follows is the mentoring by the Roux Family, with advice and guidance that can make a career truly exceptional.
Past Scholarship Winners
A Message for Head Chefs
When we started the Roux Scholarship my brother Albert and I wanted to strengthen our brigades and we wanted to do that by sending our young chefs away so they could learn more. We hoped that when they came back they would bring with them new experiences and ideas which would make our kitchens stronger and our food better…
Thirty years later many chefs have come through the competition and gone on to greater things. The kitchens those chefs came from have got stronger and stronger. By encouraging your younger chefs to enter the competition you are doing far more than just giving a young chef a chance, you are saying something to the rest of the brigade.