Rachel Humphrey was appointed Executive Chef of Le Gavroche in 2015, having started her career there as an apprentice in 1996.

From an early age, Rachel was inspired to become a chef thanks to her mother and grandmother’s home cooking. As she grew up in Dunstable, Bedfordshire, her heroes were the chefs she watched on TV, particularly Michel and Albert Roux, whose show At Home with the Roux Brothers opened her eyes to the world of fine dining. Rather than apply to catering college, Rachel wrote to a number of restaurants in London to request an apprenticeship and received a reply from Le Gavroche. Over the next four years, she progressed to chef de partie.

Her next career move was an unusual one for a chef working in one of the country’s most acclaimed restaurants: she joined the RAF. Rachel spent the next three years cooking up to 400 meals in the airmen's mess, the officers' mess, as well as the occasional dinner at Chequer's or a VIP’s dinner party. As part of her service, she worked in the Falkland Islands.

On leaving the RAF in 2003, there was a vacancy at Le Gavroche, and she returned as chef de partie, then as sous chef, before becoming the first female head chef in the restaurant’s history in 2008. In 2015, Rachel was appointed Executive Chef.

In 2017, Rachel joined the Roux Scholarship judging panel.