Emily Roux doesn’t need an introduction – so naturally, we’re giving her one anyway.
As the daughter of Michel Roux and granddaughter of Albert Roux OBE, Emily Roux was practically born with a whisk in one hand and a copper saucepan in the other. But don’t let the legendary surname fool you – Emily isn’t here to live in anyone’s shadow. She’s far too busy casting her own.
Since 2018, Emily Roux has been quietly rewriting the rules of fine dining at Caractère, the Notting Hill restaurant she co-owns with her husband (and former Le Gavroche Head Chef) Diego Ferrari. The name means “character”, and it’s more than just clever branding. From its personality-driven menu, to its thoughtful plates that dance somewhere between French finesse and Italian heart, Caractère is a restaurant with soul, story, and now, a Michelin star to its name.
Behind it all is Emily: chef, mentor, Roux Scholar judge, and one half of the duo shaping one of London’s most quietly ambitious kitchens. We sat down with her to talk about Michelin wins, wine and emergency dim sum.
Q: You’ve called your restaurant Caractère, and structured the menu around moods and personality traits. So tell me – what dish best represents your own caractère after a long day in the kitchen?
A: That’s a difficult one! I think after a long day/service you can feel galvanised, so the character Strong comes to mind. But I’m also quite peckish after service… so probably a Greedy as well.
Q: Your celeriac cacio e pepe has become something of a cult favourite. What’s the story behind it, and did you ever expect a humble root vegetable to have such main-character energy?
A: I have always loved the traditional cacio e pepe! My mother-in-law is a super pasta maker and I thought it would be incredible to pay homage to her and a classical Roman dish that is utterly delicious. But obviously giving it our own twist and character, something you wouldn’t be able to replicate at home.
Q: From Le Gavroche to launching Caractère with your husband Diego, your journey has been anything but linear. Was there ever a moment when you thought, “maybe I’ll just open a wine bar in Provence instead”?
A: There have been some really tough times. Especially during COVID and Brexit – times where we honestly thought that shutting down would make our lives so much easier. A wine bar in Provence or a pizzeria in Milan definitely sounds nice.
Q: You’ve grown up in one of the most revered culinary families in the world. When you and Diego cook at home, who gets final say on seasoning, and has it ever ended in passive-aggressive salt placement?
A: We both cook at home… different kinds of dishes. I will usually take the lead if we are making something Asian inspired and Diego usually looks after the more traditional dishes. We also have two little boys to feed, so we both try and meal prep at work as well. Teamwork makes life so much easier.
Q: Caractère earned its first Michelin star in 2025. Where were you when you found out, and how did you celebrate?
A: Diego and I were both working at the restaurant when we received the email invitation! Tears were shed and champagne was drunk with the whole team. We are so incredibly proud of everyone that has been on this journey with us.
Q: Designing a menu around moods is refreshingly unconventional – have you ever had a guest insist on ordering one dish from every personality trait just to see what kind of character arc they’d end up with?
A: You absolutely can have one dish from each character trait by opting for our “build your own” five-course tasting menu. It’s the best way to discover the whole menu, especially if you are sharing with someone!
Q: You’re now a judge for the Roux Scholarship, mentoring the next generation of chefs. If you could give your 20-year-old self in chef whites one brutally honest piece of advice, what would it be?
A: The journey won’t be easy! Be patient and keep your head down.
Q: Your wine list champions low-intervention wines and terroir-driven producers. What bottle would you choose for a date night? And what about dinner with the in-laws?
A: A really special bottle for date night that I absolutely adore is Domaine de la Grange des Pères Blanc. It’s a beautiful white wine with strength and finesse from the Languedoc region. They make limited quantities, so it is pricey… so it feels extra special to open a bottle. My in-laws love sweet wine. So, I would probably bring a beautifully crisp and cold Vin Santo for them.
Q: You’ve trained in France, run a restaurant in London, and draw inspiration from both French and Italian traditions. Is there a culinary hill you’re willing to die on?
A: I couldn’t live without butter or olive oil. It would be like choosing one of my kids. Both are an essential part of my life! Cooking without would be complicated.
Q: Who is the chef you most look up to?
A: Without taking any family members into consideration, I would say Clare Symth is completely inspiring. She is the first female chef with three Michelin Stars in the UK – an unbelievable journey. I also think Chef Alain Ducasse is an incredible businessman as well as an amazing chef.
Q: The idea behind Caractère is to create a ‘culinary conversation’. Let’s imagine your dream dinner table – who are the three people you’d want to share that conversation with over a greedy dessert?
A: Freddie Mercury , Lewis Hamilton ,and Dominique Crenn. Beyoncé as an added extra.
Q: What is your go-to meal after a night of – shall we say… pour decisions?
A: I love carbs, and nothing tastes better than pasta, noodles, or dim sum after a long day! I tend to keep a stash of dim sum in the freezer for emergencies.
The creative forces behind Pachamama Group share how they built one of London’s most visually and culturally distinctive restaurant groups, fuelled by instinct, artistry and a commitment to experience.
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