Celebrating 50 years of Le Gavroche with: Steven Doherty

This year, the two-Michelin-starred Le Gavroche which transformed the UK culinary scene is celebrating its 50th anniversary - The Staff Canteen decided to speak to past members of the brigade including former head chef Steven Doherty.

Former head chef of Le Gavroche, Steven Doherty, was the first British head chef to receive three Michelin stars during his time there. He trained in Le Gavroche’s iconic kitchen under the tutelage of Albert Roux, and stayed with the Rouxs for 14 years!

“My time with the Rouxs and Le Gavroche taught me the level of skills and values that I’ve always used to this very day," Steven explained. “They remain with me. Unforgettable.”

Starting out as a commis chef in 1978, Steven progressed to become head chef at Le Gavroche. Although he left the restaurant in 1988 when Michel Roux Jr became head chef, he was still working for Albert Roux as group executive chef for all of Albert’s restaurants. Steven attributes the strengths of Le Gavroche to the strong values the Rouxs implemented.

"The same values that were in practice when I was there are still there," Steven said. “They’ve never been lost, these values and skill sets. Using quality ingredients with quality staff, respecting the ingredients, respecting the seasons, and above all listening to what customers want.”

But once he arrived in Cumbria, he couldn’t help but fall for the county. Steven’ first project in Cumbria was The First Floor Cafe in Lakeland’s Windermere store, and since then, Steven took on Hawkshead Brewery and Askham Hall as executive chef and consultant.

When asked in retrospect what he thinks of the Rouxs, Steven said: “They’re unique, there’s nobody else like them in the restaurant world. They helped transform where we are today in the restaurant scene in the United Kingdom. I’ve got the utmost love and respect for them, all the members of the family.”

By Thao Ly Nguyen