Chef Emily Roux is on a mission to carry forward her family's culinary legacy at London's Caractère, the one-Michelin-starred restaurant she co-owns with her husband Diego Ferrari. The 35-year-old chef, who was raised in a kitchen and trained in France, has been working alongside her father Michel Roux Jr., a legendary figure in British cuisine, since she was a teenager.
The partnership between Emily and her father began with a special holiday menu that they introduced last year, which proved to be an instant hit. This year, the menu has expanded into January, and it showcases the chefs' ability to create dishes that are both bold and meaningful. The menu is divided into three categories - "subtle," "delicate," and "robust" - which reflects the chefs' personality and style.
Emily's journey to becoming a chef began at a young age, when she would peel potatoes and chop vegetables in her father's kitchen. She was raised in London but also spent time in France, where she attended culinary school at Institut Paul Bocuse in Lyon. After completing her training, Emily worked in some of the top kitchens in Monaco and Paris before deciding to start her own restaurant.
Caractère opened its doors in 2018 and quickly gained a reputation for its unique dishes and cozy atmosphere. The restaurant has evolved over the years, with the chefs constantly updating their menu to reflect seasonal ingredients and new ideas. Despite the challenges posed by the pandemic, Caractère continued to thrive, thanks in part to its streamlined approach and focus on quality ingredients.
One of the standout dishes on the current menu is the Balfegó bluefin tuna, served with radish, yuzu, and chili. The dish was an instant hit in the kitchen, and Emily recalls that it looked stunning and tasted amazing. Another popular dish is a take on cacio e pepe made with celeriac instead of pasta noodles, which pays homage to Ferrari's Italian heritage.
For Emily, owning her own restaurant has been a dream come true, but she also knows that it comes with its challenges. She wants to remain connected to the legacy of her family while also forging her own path in the culinary world. "My family will always be mentioned and intertwined simply because they've been so incredibly game-changing for this country and the food scene," she says.
Ultimately, Caractère is a reflection of Emily's passion for cooking, eating, and drinking. The restaurant showcases what she and Ferrari enjoy creating, and it has earned its first Michelin star, which has helped to attract an international crowd. While Emily doesn't expect a second star right away, she knows that her team is ready to follow her on that journey.
As she navigates the culinary world, Emily is driven by her own goals and ambitions, rather than solely seeking to add to her family's legacy. "I don't think my parents would be any less proud of me if I didn't have any accolades," she says. "Do I want them? Yes. I want them for myself and for my team and for my restaurant."
The partnership between Emily and her father began with a special holiday menu that they introduced last year, which proved to be an instant hit. This year, the menu has expanded into January, and it showcases the chefs' ability to create dishes that are both bold and meaningful. The menu is divided into three categories - "subtle," "delicate," and "robust" - which reflects the chefs' personality and style.
Emily's journey to becoming a chef began at a young age, when she would peel potatoes and chop vegetables in her father's kitchen. She was raised in London but also spent time in France, where she attended culinary school at Institut Paul Bocuse in Lyon. After completing her training, Emily worked in some of the top kitchens in Monaco and Paris before deciding to start her own restaurant.
Caractère opened its doors in 2018 and quickly gained a reputation for its unique dishes and cozy atmosphere. The restaurant has evolved over the years, with the chefs constantly updating their menu to reflect seasonal ingredients and new ideas. Despite the challenges posed by the pandemic, Caractère continued to thrive, thanks in part to its streamlined approach and focus on quality ingredients.
One of the standout dishes on the current menu is the Balfegó bluefin tuna, served with radish, yuzu, and chili. The dish was an instant hit in the kitchen, and Emily recalls that it looked stunning and tasted amazing. Another popular dish is a take on cacio e pepe made with celeriac instead of pasta noodles, which pays homage to Ferrari's Italian heritage.
For Emily, owning her own restaurant has been a dream come true, but she also knows that it comes with its challenges. She wants to remain connected to the legacy of her family while also forging her own path in the culinary world. "My family will always be mentioned and intertwined simply because they've been so incredibly game-changing for this country and the food scene," she says.
Ultimately, Caractère is a reflection of Emily's passion for cooking, eating, and drinking. The restaurant showcases what she and Ferrari enjoy creating, and it has earned its first Michelin star, which has helped to attract an international crowd. While Emily doesn't expect a second star right away, she knows that her team is ready to follow her on that journey.
As she navigates the culinary world, Emily is driven by her own goals and ambitions, rather than solely seeking to add to her family's legacy. "I don't think my parents would be any less proud of me if I didn't have any accolades," she says. "Do I want them? Yes. I want them for myself and for my team and for my restaurant."
Emily's done a fantastic job carrying on her family's culinary legacy while still putting her own spin on things. You can really taste the love and care that goes into every dish, especially with those bold flavors and seasonal ingredients. I think what I admire most about her approach is how she balances tradition with innovation - it's not just about serving up old favorites, but also pushing boundaries and trying new things.
It's definitely a dream come true for many foodies out there. What I'm curious to see is how Emily's style evolves over time - will she continue to incorporate her family's traditions or forge an entirely new path? Either way, I have no doubt Caractère will remain at the top of my dining list for years to come 
Chef Emily Roux is totally slaying the culinary game with her fam's legacy 
! Her menu at Caractère is fire 
, from the Balfegó bluefin tuna to that cacio e pepe take 
. I love how she's staying true to her roots while putting her own spin on things 
. And, tbh, who wouldn't want a Michelin star? 
It's all about the food, and Emily's passion is contagious 
I'm telling ya, there's something fishy about this whole story. Like, how convenient that Emily's dad Michel Roux Jr is a legendary figure in British cuisine? 
What if it's all just a carefully crafted PR stunt to promote the restaurant and its family legacy? And what's with the emphasis on "family legacy" everywhere they mention it? Sounds like a clever way to keep the spotlight on them and not let Emily shine too bright... 
! She's killing the game with that family legacy 
, but also putting her own stamp on it 
. The way she talks about wanting to honor her dad's culinary history while making her own mark is so inspiring 
. And those dishes? Wow! Balfegó bluefin tuna and cacio e pepe made with celeriac? Mind blown 
! Emily's got a lot of love for cooking, eating, and drinking (if you can tell 
), and it shows in every detail of her restaurant. Caractère is definitely on my bucket list now 
! #CaractèreRestaurant #EmilyRoux #CulinaryHero #FamilyLegacy
. And what's with the "robust" category on this menu? Is she trying to be edgy or something? I'm just waiting for the reviews to come in and see if it all pans out... 
I'm also a big fan of the cacio e pepe twist with celeriac... so creative! 
. It's clear that she's got a deep understanding of where she comes from, but at the same time, she's not afraid to put her own spin on things and make Caractère her own restaurant 
. The menu sounds incredible, with dishes like Balfegó bluefin tuna and cacio e pepe made with celeriac – I'm definitely adding those to my bucket list 
Emily Roux is really killing it at her London restaurant Caractère! Her partnership with dad Michel Jr. has been a game-changer, and the special holiday menu was a huge hit. I love that she's still keeping things personal while forging her own path - it's all about balance, right? 
The Balfegó bluefin tuna dish sounds insane, and cacio e pepe made with celeriac is a genius move. She's got the skills, the passion, and the drive to make this restaurant shine. Can't wait to see what she does next! 
Can you imagine Emily Roux's dad, Michel Jr., being all like "Yo, kiddo's cooking up a storm!" 
Anyway, it's awesome that Emily is carrying on the family legacy at Caractère. I mean, who wouldn't want to be part of a legendary chef's life? But for real, her menu sounds fire 
. And cacio e pepe made with celeriac? Genius 
, i mean, who wouldn't want to start their own restaurant at a young age and work alongside their dad? 
. But what I think is really admirable is how Emily is staying true to herself and her own vision, rather than just trying to replicate her family's success 
I can imagine how proud her family must be of Emily's accomplishments, especially since she's carrying forward their culinary legacy at Caractère. It's amazing that she's able to balance her own passion and goals with the weight of her family's reputation. 
Her commitment to quality ingredients and seasonal dishes is really inspiring, and I'm sure her customers love experiencing all those unique flavors. 
And cacio e pepe made with celeriac? Genius! 
. But hey, at the end of the day, Emily's just making food that she loves, and if people love it too, then more power to her