André Garrett won the Roux Scholarship in 2002 at the age of 30. He did his stage at Guy Savoy in Paris. He is now Executive Chef at the Corinthia Hotel, London.

Born and brought up in Bath, André Garrett always knew he would become a chef after seeing his grandmother working at the iconic Pump Room Restaurant in the city, where he used to visit with his mother and see the chefs in the kitchen. He went on to train at City of Bath College, before working as a commis chef at Hunstrete House Hotel for two years. From there, the bright lights of London beckoned, and he landed a job at Simply Nico, under Nico Ladenis rising through the ranks to become a chef de partie then moving to the then two-starred Chez Nico at Ninety Park Lane for a further two years. In 1995, he took the role of chef de partie under Bruno Loubet at Bistrot Bruno in Soho, working there for two years, before being tempted back to Nico Central as sous chef. He was then thrust into the chef role by a chance happening – at 26, he was the youngest ever to lead one of Nico’s restaurant’s kitchen.

In 2000, André joined Chris Galvin’s brigade at The Orrery in Marylebone as senior sous chef. Chris encouraged André to enter competitions and, in 2002, he won the scholarship. Shortly afterwards, he was made head chef at The Orrery, retaining the Michelin star. In 2006, André joined Galvin at Windows where he stayed for the next eight years and was key to making the restaurant one of the most celebrated restaurants in London, being awarded a Michelin star in 2010. During this time, André was awarded the Master of Culinary of Arts in 2005 and competed in the Bocuse d’Or in 2007, placing tenth.

André took the next step in his career in 2013 and became executive head chef at Cliveden House Hotel, in Berkshire. Here, he oversaw the refurbishment and relaunch of the restaurant as André Garrett at Cliveden and was voted best newcomer in the Good Food Guide 2015 and awarded three AA rosettes.

In 2019, André returned to London to take up the role of executive chef at The Corinthia Hotel, where he heads up the Northall Restaurant, as well as overseeing the five-red-AA star, 283-bedroom hotel’s other food and beverage operations (apart from Kerridge’s Bar & Grill).

Since 2017, André has been a judge for the Roux Scholarship, bringing his experience of competitions and talent for classic cuisine to the panel.