food dish by le normandie at mandarin oriental, bangkok

Le Normandie by Alain Roux

The Chefs



Alain Roux

Chef Alain Roux, son of the late Michel Roux OBE, continues to elevate the Roux cooking dynasty. Joining The Waterside Inn in 1992, his father’s legendary Thames side restaurant in Berkshire, Alain worked through the ranks before becoming joint chef patron with his father in 2000. Several years later, Alain took over and still leads the team today. Since 2000, Alain has been a Master Pâtissier in the International Association Relais Desserts, ranking him as one of the best 100 listed pastry chefs in the world.

Chef Alain Roux’s philosophy is simply to take good quality ingredients and transform them into dishes that delight every sense. His goal is to make every element of a dish sing. His cuisine is rooted in classic French cuisine while constantly evolving and is inspired by personal experience, new ingredients, travel and guest feedback.

Cooking in Bangkok, Chef Alain Roux is inspired by the fabulous local bounty of fresh vegetables, aromatic herbs, spices, fresh seafood, prawns and exotic river fishes. His menu will feature many of these seasonal ingredients. He has worked hard to present his interpretation of classic French cuisine and will discreetly introduce selected Thai ingredients where possible.

Head Chef Phil Hickman

Head Chef Phil is a product of a decade of Roux mentorship. He has more than 20 years of experience, half working alongside Chef Alain Roux at The Waterside Inn.

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