The recipe for a divine dish
The recipe for a divine dish
Rajkumar Holuss – Head Chef
Originally from the island of Mauritius, Raj worked for 8 years as First Sous Chef at The Waterside Inn before stepping up to the plate as Head Chef at Roux at Skindles. Prior to his stint with the Roux family, Raj trained with One&Only hotels and spent 5 years with Alain Ducasse in Mauritius. He also worked for 2 years as chef with Daniel Boulud in New York and more than 3 years at the Ritz in London. In 2015, Raj was runner up whilst representing the UK in the final of the renowned international competition for young chefs, Le Prix Culinaire International Le Taittinger held in Paris. Raj likes to cycle to work from his home locally in Maidenhead that he shares with wife, Madhvi and 2 young children.
Maxime Walkowiak – General Manager
French-born Maxime worked as sommelier at the Michelin starred Château de Montreuil in Montreuil-sur-mer in France before an 8 year spell as Head Sommelier at The Waterside Inn. Popular with team members and customers alike, with exemplary management and leadership skills, Maxime was an easy choice to manage the 3 months’ pre-opening of Brasserie Prince by Alain Roux at The Balmoral, Edinburgh just prior to taking up his new position as General manager at Roux at Skindles.
Michel Roux, O.B.E. – Founder
Chef, restaurateur, author, teacher, pioneer, Michel Roux is a culinary legend. His renowned restaurant, The Waterside Inn, a stone’s throw downriver in Bray-on-Thames opened in 1972. Famous throughout the world, it bears an unbroken record of 3 Michelin stars held for more than 30 years, the longest of any restaurant in the world outside France.
Roux at Skindles may be the culmination of five decades of food and hospitality legend that defines the Roux family. For Michel Roux opened the first ever brasserie in London in the early 1970s, shortly after his arrival in UK from France. Named after Michel’s paternal grandfather, also a chef, Brasserie Benoits, where you could have anything from a cup of coffee to one or two courses, with no one grudging your table for a small order, was an instant hit.
Alain Roux – Chef Patron
Roux at Skindles marks Alain’s second opening in 2018 but his only collaboration so far with his father. In June 2018, in collaboration with Forte Hotels, Brasserie Prince by Alain Roux launched at The Balmoral Hotel, Edinburgh. A modern yet authentic French brasserie, the menu there matches French classics with the best of Scottish produce.
Alain began his career with an apprenticeship in pastry. He then spent seven years training in some of France’s most notable kitchens including Restaurant Pic in Valence and La Côte St Jacques in Joigny. In 1992, Alain joined his father’s Waterside Inn and having worked through the ranks, took over from his father to become Chef Patron in 2002.