Along the banks of the River Thames in Bray stands a charming landmark known as The Waterside Inn, a legacy of the late Michel Roux, OBE. As a boy, chef Alain Roux loved watching his father and his chefs at work. “I spent every minute possible hanging around the kitchen at The Waterside Inn,” he says. “Sometimes, my dad would rustle up a juicy steak for me—my favourite—with béarnaise sauce and caramelised onions, followed by puff pastry, fresh strawberries, and Chantilly cream, all washed down with Coca-Cola.”
For the Roux family, “food is life and life is food”, the chef quips. In 1967, brothers Michel and Albert Roux revolutionised the British dining scene with Le Gavroche, the first United Kingdom restaurant to be awarded one, two, and three Michelin stars. Then, in 1972, Michel opened The Waterside Inn, the first restaurant to retain three Michelin stars for more than 25 years outside of France. Albert’s son, Michel Roux Jr., later took up the mantle at Le Gavroche in 1991, while Alain assumed the role of chef patron at The Waterside Inn in 2002, maintaining its remarkable Michelin status for 51 years and counting, since its first star in 1974.
“My father, my uncle, and cousin have inspired me, of course, but also my mother and grandma, who were both great home cooks,” Alain shares. Some of his happiest memories were centred around his grandmother’s home back in Chantilly, France. “Her garden burst with fruits, vegetables, herbs, chickens, and rabbits. I loved helping her choose ingredients and prepare meals.”
By the age of 14, Alain made the choice to follow in his father’s footsteps. “There was no pressure from anyone, least of all my father,” he states. “He knew it had to be a free decision, and it meant all the more to him because of it.” Enticed by the camaraderie, the skills, and the scents and flavours, the chef finds a buzz and energy unlike that of any other profession. “The same fascination still grips me today,” he says.
In The Waterside Inn’s kitchen, Alain never forgets the first thing his father taught him. “You must taste, season, and taste again when cooking. This is our mantra in the kitchen,” he says. But beyond the technicalities of cooking, there is one quote that remains etched in his mind. “He taught me that you are only ever as good as your last meal.”
Upholding the consistency of three Michelin stars for 40 consecutive years is not a simple feat. “There’s no secret formula or luck involved,” Alain admits. “For me and my team, our work is more than a job—it’s a way of life, a feeling of belonging to an extended family, and we love it.” Although the chef acknowledges the prestige of the stars, they do not steer his craft or his way of life. “We do not cook for Michelin, or even ourselves; we cook only to please our guests,” he explains. “We work to the same level of extreme consistency and quality in spite of the stars, not to protect them.” Each day, he strives to do better than yesterday. To exceed the expectations of guests is just the baseline. “We certainly don’t sit on our laurels and take the stars for granted either. We know nothing lasts forever,” Alain affirms.
The Roux family tradition will always serve as a backbone of strength for Alain, but it does not define him entirely. Alongside his late father, Michel, Alain launched Roux at Skindles in 2018—a French-style brasserie and cocktail bar—a stone’s throw from The Waterside Inn on the River Thames. “I’m fortunate to have two restaurants that perfectly reflect my culinary heritage and personality. Fine dining is definitely in my DNA, but the brasserie reflects another dimension, a casual side with another set of wonderful guests, teams, and inspiration,” Alain says. “I love the variety. I can be tasting steak au poivre at Skindles during lunchtime, and prepare poached halibut and caviar in the evening at The Waterside Inn.”
Outside of these establishments, Alain finds fulfilment in new opportunities, stepping out of his comfort zone for occasional events. “There are always risks, challenges, and new teams to engage with and learn from,” he states. “This is when I enjoy finding a new expression for our dishes and menus, taking inspiration from the culture, with new flavours and ingredients to explore.”
Every so often, this takes him abroad. From 13 to 17 January 2026, Alain and his team will make their journey to The Datai Langkawi as part of the resort’s Chef Series, presenting The Waterside Inn’s popular classics and plenty of surprises drawn from the fresh bounty of the island. “I’m inspired by the seafood, especially the local crabs, prawns, snapper, duck, the wonderful aromatic spices, herbs, and tropical fruits such as mangoes,” the chef says.
More importantly, it will signify a meaningful moment for Alain—10 years after his father visited The Datai Langkawi for a special stint in 2016 as global ambassador of The Waterside Inn. “He described it as a dream, like paradise on earth, and I have wanted to go ever since. He spoke animatedly about the ancient rainforest setting, the monkeys, the local market, the delicious Malaysian cuisine, and the warmth and hospitality of the people,” Alain enthuses. “I’m looking forward to sharing the experience with my team. It’s a dream come true for us.”
A Highlight For The Chef Series
Pan-fried lobster medallions and ginger-flavoured vegetable julienne with a white port sauce.
“This lobster dish created by my father followed one of his first trips to Asia and has been a star on our menus ever since. Whenever I cook or taste this dish, I’m reminded of him. He was inspired by the flavours of shellfish, the sweet and sour elements, and the ginger. It will be a brilliant showcase for the fantastic local lobster available to us in Langkawi.” — Chef Alain Roux
