In this episode, Justine interviews Chef Emily Roux.

Born in 1991, Emily Roux is the daughter of Michel and granddaughter to Albert Roux.

Despite having been born into a culinary dynasty, Emily decided to train as a chef in France in order to find her own feet in the kitchen. Having grown up in London, her training began in 2010 where she worked in the kitchens of the Michelin-starred La Table du Lancaster in Paris. She then moved to Monaco to work in the kitchen of Alain Ducasse:Le Louis XV *** at the Hotel de Paris, perfecting the art of pastry. Emily then moved back to Paris to join the small team at Akrame.

On her move back to London, Emily began working with Restaurant Associates, as well as collaborating with her father Michel at Le Gavroche. Emily also continued to hone her skills in the kitchens of Chez Roux, working with Michel and Albert to ensure the extraordinary standard of cooking was delivered in all outside catering events.

In September 2017, Emily’s first recipe book, New French Table, written in conjunction with her mother Giselle Roux, was published. The book sees the mother-and-daughter team share a fresh take on classic and contemporary French gastronomy, creating a modern bible for today’s lifestyle.

In October 2018, Emily opened her first restaurant with husband Diego Ferrari, Caractère. Based in Notting Hill, the restaurant encompasses what both Emily and Diego hold dearest – beautiful food, warm surroundings, expert and friendly service – all delivered with real character. They were awarded their first Michelin star in 2025.

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Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Emily Roux on Instagram at @emily_roux_london to stay updated on her journey, restaurant and everything she's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

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In this episode, Justine interviews Chef Endo Kazutoshi.

Chef Endo Kazutoshi is a third-generation sushi master and the visionary behind the Michelin-starred Endo at the Rotunda. With roots in Yokohama and a global culinary journey spanning Tokyo, Spain, and London, Endo blends precision, heritage, and innovation into a unique, evolving style.

In addition to his flagship, Endo leads a growing restaurant group across London, including NIJŪ in Mayfair, HUMO, Kioku by Endo, and Sumi. Each concept reflects a distinct side of his creativity, from refined omakase to elevated casual dining. Currently focused on achieving two Michelin stars, he is also expanding into luxury collaborations, pop-ups, and immersive dining experiences.

With a deep passion for fashion, design, and storytelling, Endo’s magnetic personality and authenticity resonate far beyond the kitchen. He continues to push boundaries, creating partnerships that merge food, culture, and lifestyle with integrity at the core.

Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.

Follow us at @chefsgetpersonalpodcast.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Endo Kazutoshi on Instagram at @kazutoshi.endo to stay updated on his journey, restaurant and everything he's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Daniel Clifford.

Daniel Clifford opened Midsummer House in Cambridge in 1998, after gaining experience in top kitchens across the UK and France, including under Marco Pierre White. He earned his first Michelin star in 2002 and his second in 2005, with Midsummer House remaining the only two-Michelin-star restaurant in East Anglia. Daniel celebrated 21 years of holding two Michelin stars in February 2025. The restaurant, located on Midsummer Common, is renowned for its innovative dishes and dedication to using the finest seasonal ingredients.

Daniel's success extends beyond the kitchen, having won the 2012 and 2013 BBC Great British Menu and been awarded Chef’s Chef of the Year at the 2015 AA awards. He is also a strong advocate for culinary education, mentoring future chefs. With his passion for food and commitment to excellence, Daniel continues to shape the culinary world with his creative approach to fine dining.

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Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Daniel Clifford on Instagram at @midsummerchef to stay updated on his journey, restaurant and everything he's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Santiago Lastra.

Mexican born chef Santiago Lastra’s passion for gastronomy has always been viewed through a global lens. His path through professional kitchens has led him from his home country to France, Spain, Turkey, Britain, Italy and Denmark, working for some of the greatest culinary innovators of the age.

After many years of research and development, he opened KOL in London in 2020 with his contemporary, creative and sustainable interpretations, showcasing the diversity of Mexican cuisine and food culture. KOL was awarded its first Michelin star in 2022 and holds the No.49 position in The World’s 50 Best Restaurants.

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Follow us at @chefsgetpersonalpodcast.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Santiago Lastra on Instagram at @santiagolas to stay updated on his journey, restaurant and everything he's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

Trigger Warning: This episode contains discussion of childhood trauma, cult environments and sexual themes. Listener discretion is advised.

In this episode, Justine interviews Chef Angelo Sato.

Angelo Sato, born and raised in Japan, began his culinary journey after the passing of his father, working in fish markets and restaurants in Tokyo to support his family. His passion for cooking led him to train in world-renowned kitchens, including three-Michelin-starred RyuGin in Tokyo, Eleven Madison Park in New York, and London’s Restaurant Story and Trinity, where he refined his skills and blended traditional Japanese cuisine with European influences.

In 2021, Angelo opened Humble Chicken in Soho, initially focusing on yakitori before evolving into a fourteen-course Japanese tasting menu with European elements in 2022. The restaurant’s innovative approach earned it its first Michelin star in 2024, and in February 2025, Humble Chicken was awarded a second Michelin star, cementing Angelo’s reputation as one of the world’s leading chefs.

Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.

Follow us at @chefsgetpersonalpodcast.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Angelo Sato on Instagram at @missionsato to stay updated on his journey, restaurant and everything he's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Sally Abé.

Sally Abé, originally from Nottingham, moved to London in 2007 to pursue a degree in hospitality and business management. She began her culinary journey at The Savoy, then joined Gordon Ramsay at Claridge’s, before spending five years at The Ledbury, honing her skills under two-Michelin-starred chef Brett Graham. After a brief break to work as Technical Food Editor at Great British Chefs, Sally returned to the kitchen in 2016, joining Elystan Street as Sous Chef and later becoming Head Chef at The Harwood Arms, London’s only Michelin-starred pub. Under her leadership, the pub not only retained its Michelin star but also topped Estrella Damm’s Top 50 Gastropubs list.

In 2021, Sally became Consultant Chef at The Conrad London St. James, overseeing the opening of four new food and drink concepts, including Blue Boar Pub and The Pem. After four successful years at The Pem, Sally moved to The Bull at Charlbury as Head of Food, returning to her roots in the gastropub scene. Known for her simple, flavour-driven cooking, Sally focuses on high-quality ingredients and nostalgic British dishes with a modern twist, always prioritising sustainability and supporting smaller producers.

Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.

Follow us at @chefsgetpersonalpodcast.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

Follow Sally Abé on Instagram at @littlechefsally to stay updated on her journey, restaurant and everything she's creating.

This episode is part of Season Four of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

Chefs Get Personal Podcast is back for its fourth season with an incredible line up ahead.

With your host Justine Murphy as she interviews a different chef each fortnight, from all different walks of life, from Michelin stars to rising stars.

She will be asking the very same questions to each chef and of course every answer is very different, which is what makes each interview so inspirational.

Thank you for listening to Chefs Get Personal. Subscribe now so you never miss an episode, and don't forget to share, rate and review.

Follow us at @chefsgetpersonalpodcast for all our visual episode clips.

Follow your host, Justine Murphy, on Instagram @justinemurphyofficial to keep up with her latest work and food adventures.

This episode is part of Season 4 of Chefs Get Personal - real conversations with some of the world's most exciting chefs, recorded in our brand new studio, bringing you closer than ever before.

Hosted on Acast. See acast.com/privacy for more information.

In this episode, Justine interviews Chef Adam Smith as he shares about his journey on Great British Menu, his time at The Ritz with John Williams and he shares about his restaurant Woven by Adam Smith.

Hailing from a Birmingham estate, and a pot washer at his local pub at the age of 13, Adam Smith is now considered one of the UK’s most talented executive chefs with an ethos of ‘taste is king’ and a reputation for accomplished, classically-based cooking with modern presentation.

In 2004 Adam received his first break and joined The Ritz under chef John Williams where he was put in charge of the larder. By 2012 he was executive sous chef at The Ritz with a string of culinary awards under his belt including Observer Food Monthly Young Chef of the Year. In the same year, Adam won the Roux Scholarship prompting chef Michel Roux senior to describe him as “one to watch”.

In 2013 Adam joined The Devonshire Arms as head chef, overseeing all food operations including The Burlington Restaurant, Devonshire Brasserie, and conference & banqueting.

In 2017 Adam was announced as a Master of Culinary Arts by the Royal Academy of Culinary Arts, the UK’s highest culinary and hospitality honour awarded only every four years. In 2018, Restaurant Coworth Park was awarded a Michelin star for the first time in the Michelin Guide UK & Ireland, an accolade it has retained ever since. Adam was awarded Hotel Chef of the Year at The Hotel Cateys 2018, described by the judges as ‘the real package’, praised for his intuitive, adaptive and passionate approach to leading his team at Restaurant Coworth Park. In 2019, Adam was shortlisted for Best Chef in the GQ Food & Drink Awards.

Restaurant Coworth Park closed in summer 2022, to make way for the launch of a new restaurant at Coworth Park: Woven by Adam Smith.

Woven by Adam Smith, which opened in September 2022 received a Michelin star within six months and most recently, in October 2024 has been awarded 5 AA Rosettes, which is truly remarkable. The restaurant offers diners an unforgettable culinary experience in a stunning new space overlooking 240 acres of picturesque Berkshire parkland.

Website: www.thedorchestercollection.com

Instagram: @chefadamsmith & @coworthpark

mymuybueno Visits: Woven by Adam Smith

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Be part of our culinary community, use our hashtag when posting your best dishes and when searching for inspiration #mymuybuenochefs .

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