The Roux Scholars are heading to Mexico!
Winners of The Roux Scholarship are promised a lifetime of support and learning, and the educational tours are a key part of this development. The Roux Family are excited, then, to be taking 11 Roux Scholars on an enriching culinary trip to Mexico next month. For ten days, the chefs – accompanied by Alain Roux and Michel Roux Jr – will visit the Yucatán Peninsula and Mexico City to discover its most acclaimed restaurants, bars, farms and markets to learn from the country’s chefs, distillers, bakers, food producers and agricultural pioneers. From the tropical richness of Yucatán to the vibrant urban pulse of Mexico City, the tour offers participants a unique educational journey across two contrasting regions. The aim is to inspire the Scholars’ own cuisine and expand their knowledge of this exciting country and its culinary styles and produce.
Alain Roux said: “My cousin Michel and I can’t wait to take our talented scholar chefs on what promises to be a transformative 10-day adventure through the Yucatán and Mexico City. From the complexity of mole in Mexico City to the deep-rooted Mayan influences of the Yucatán, our scholars will gain first-hand insight into one of the world’s most diverse and dynamic food cultures. This experience will broaden their horizons, sharpen their understanding of global cuisine, and inspire the next chapter in their development as chefs”.
Michel Roux Jr said: “Mexico is a food lovers paradise and to be able to take a group of Roux Scholars on a trip there will be truly inspiring. New ingredients, techniques and delving deep into the culture is what chefs dream about.”
The trip, from 2nd to 12th November, will see the Roux Scholars first travel to the Yucatán region to explore the iconic Lucas de Gálvez market, dine at Chef Robert Solis’ farm-to-table restaurant Tulia, and Miriam and Victor Azcorra’s iconic Kinich restaurant in the “yellow city” of Izamal. They will enjoy immersive experiences learning about the Maya Milpa food production system, Melipona bees producing native honey and meet indigenous farming communities, courtesy of Traspatio Maya and the Haciendas del Mundo Maya Foundation. They will also see the Chichén Itzá Mayan ruins, as well as enjoy many other culinary experiences. They will then travel to Mexico City where they will visit Arca Tierra and learn about regenerative agriculture in the chinampas, including lunch and demo about fermentation at Baldío, the only zero waste restaurant in Mexico. They will eat at the two-star Michelin restaurant Quintonil, visit Richard Hart’s bakery Green Rhino, learn about the significance of heirloom corn varieties at Siembra Comedor’s tortelleria, and explore the Mercado de Jamaica for its variety of Mexican, Central American and Caribbean foods including the incredible array of sustainable fish and seafood from Jamat Seafoods. They will also enjoy demonstrations and other learning experiences at the prestigious culinary school, the Instituto Culinario Coronado.
In addition to these exceptional experiences, the Roux Scholarship’s educational trips also provide the Scholars with the chance to exchange culinary knowledge, make new friends and forge new alliances.
Adam Smith MCA, judge and Roux Scholar 2012, has attended three of the previous trips. He said: “I have found that all the trips have been a unique learning opportunity where I have brought aspects back to my restaurant. The trips are really a unique opportunity to gain a deep insight into some of the world’s best restaurants, chefs and producers, alongside experiencing food cultures from around the world. I’m extremely excited for Mexico, I know very little about authentic Mexican food and culture, so the trip is a fantastic opportunity to get a real insight into this cuisine, and spend time with the Roux Scholarship family.”
The Roux family is grateful for the enthusiastic support of Chef Santiago Lastra, the Mexico-born chef behind London’s Michelin-starred KOL and sister restaurant Fonda, who is renowned for bridging Mexican culinary heritage with British ingredients. Before opening KOL, Santiago collaborated with René Redzepi to establish Noma Mexico, coordinating research trips across the country to connect chefs with local producers. With deep roots in Mexico and a lifelong passion for sharing its culture and cuisine, Santiago was the perfect partner to help design this unique Scholarship adventure through Yucatán and Mexico City. He said: “I’m so excited for you guys!”
In Mexico City, the group will be accompanied by Sophia Hernandez, whose family own Jamat Seafoods and has superb connections with Mexico’s culinary scene at all levels. She has given her expert insight for the trip planning. She said: “It is truly a privilege for me to share a glimpse on the richness and the passion that surrounds Mexican gastronomy, especially to such an amazing group that shares this care and bond towards ingredients.”
The Roux Family were also able to draw on the expertise of Martin Bristow, from Not Just Travel who is a member of the Institute of Hospitality. He said: “Mexico stands as one of the world’s most exciting culinary destinations, where ancient traditions meet bold contemporary creativity. Its cuisine is a UNESCO-recognised cultural treasure, defined by regional diversity, indigenous ingredients, and time-honoured techniques. From the vibrant flavours of the Yucatán’s citrus-infused dishes to the innovation of Mexico City’s dynamic dining scene, every plate tells a story of heritage, flavour, and artistry. For the Roux Scholarship chefs, this visit offers a unique opportunity to immerse themselves in Mexico’s rich gastronomic landscape – to learn from locals, discover distinctive ingredients, and draw inspiration from a cuisine that seamlessly blends history, culture, and innovation.”
Scholars attending the trip with Alain and Michel Roux Jr: Karol Ploch (2024), April Lily Partridge (2023), Oli Williamson (2020/21), Martin Carabott (2018), Adam Smith MCA (2012), Hrishikesh Desai (2009), Simon Hulstone (2003), Steve Drake (2001), Steve Love MCA (1997), Trevor Blyth (1996), Jonathan Harrison (1993). The group will be accompanied by PR and Communications Manager Carolyn Boyd and photographer Jodi Hinds. Readers can follow their trip via social media on Instagram @roux_scholarship.
