About Us

Moderated by an editorial board consisting of a team of well-known and respected chefs, journalists and the additional highlight of a special guest chef contributors, Chef Magazine provides original, accurate and up to date information that is guaranteed to be informative and authoritative.

With in-depth interviews with some of the most highly regarded chefs in the industry, discussions on industry topics, reviews of kitchen equipment and a lot more, Chef Magazine is an essential tool in any professional kitchen.

World Board

Michel Roux OBE

Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn at Bray for an astonishing 25 years. Michel has been awarded countless other culinary honours, including the Meilleur Ouvrier de France en Pâtisserie in 1976, the Chevalier de l’Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson and Wales University in USA in 2002, and the Chevalier de la Légion d’Honneur in 2004. In 2002 Michel received an OBE.

Peter Marshall
Publisher

Peter Marshall founded the Network Group and has built a reputation for quality publishing in the most demanding sectors, including in-house publishing for some of Europe's greatest hotels and restaurants. Chef Magazine is a new venture building on the strengths of that experience, backed by internationally-respected chefs and created by a team with nearly a century of experience between them.

Chef Board

	Chris Galvin Chris Galvin started out as a pot washer for Antony Worrall Thompson before joining The Ritz in London, followed by stints with Paul Gayler at Inigo Jones and The Lanesborough hotel. In 1997 Chris joined Conran Restaurants, opening Mezzo and Bluebird, and co-founding Almeida. The launch of Orrery saw him achieve a coveted Michelin star in 2000. Chris teamed up with his brother Jeff in 2005 to open Galvin Bistrot de Luxe in London’s Baker Street and in 2006 they launched Galvin at Windows in the London Hilton on Park Lane which won a Michelin star in 2010. Recently with brother Jeff, Chris opened Galvin La Chappelle which has accumulated an array of awards and accolades.
	Claude Bosi Claude Bosi was born in Lyons, France and trained under some of the greatest chefs in France, notably Alain Passard, Alain Ducasse and Jean-Paul Lacombe. In 1997 he arrived in England to pursue his goal of establishing his own restaurant. Claude opened Hibiscus restaurant in May 2000 in Ludlow, Shropshire. He won his first Michelin star in 2001 and subsequently his second three years later. In 2007 Hibiscus relocated to London. Claude has retained his two Michelin stars and Hibiscus has been received as a welcome addition to the London restaurant scene.
	Sat Bains Sat Bains and wife Amanda are proud proprietors of Nottinghamshire’s only Michelin-starred restaurant – Restaurant Sat Bains with rooms, opened in 2002. Sat has been recognised by fellow chefs and food writers from all over the world for his innovative style of cuisine. In 1999 he won the acclaimed Roux Scholarship – the definitive award for any chef embarking on a career in gastronomy and was also a winner of BBC Two’s ‘Great British Menu’ in 2007.

UK Board

	Shirley Marshall Managing Editor Shirley Marshall comes from a background of purchasing for the National Health Service, and joined Peter Marshall as his business partner in the 1990s. She has many years' experience, managing magazine and (more recently) book titles covering food, hospitality and luxury lifestyle, and has been Managing Editor of Chef Magazine since its inception.

	John Radford Editorial Consultant John is an author, writer, editor and broadcaster (12 years with the BBC) who has been writing about food and drink for 25 years and whose books have won six international awards. He has worked in and around the food industry since 1966.
	Brian Turner CBE Brian Turner is one of Britain’s most celebrated chefs, often appearing on Ready Steady Cook, Saturday Kitchen, Saturday Cooks and This Morning. Having trained at The Savoy Grill, Claridge’s and The Beau Rivage Palace Lausanne, he earned a Michelin star at the Capital Hotel in London, then a rare accolade in the UK. Brian is President of the Academy of Culinary Arts and actively works to promote culinary skills education for young people. In 2002 he was awarded a CBE for services to tourism.
	Alain Roux Alain Roux started in the industry as an apprentice to a pastry chef in 1984. He spent two years developing his skills at Pâtisserie Millet in Paris, following the Roux family tradition. His first steps towards entering the family business were taken by working over the next six years at five different Relais & Châteaux restaurants in France. In 1992 he made the best move of his career, to The Waterside Inn at Bray to be under the guidance of the best teacher, his father, Michel.