Jonathan Predy – Head Chef

Jonathan joins Brasserie Roux at Sofitel London Heathrow, Terminal 5 from The Wolseley, London where he was Senior Sous Chef. But as a long-term disciple of Albert Roux he feels he has arrived at his culinary home.

Most of his early training was gained in his native France, however in 1999 he moved to England and started work at the French Horn Hotel in Sonning-on-Thames. Since then, Jonathan has honed his skills working alongside Head Chef, Julian O’Neil at Bank, followed by six years at Quaglino's where he was promoted through the ranks to Sous Chef.

Thierry de Magneval – Restaurant Manager

Amongst his hobbies Thierry lists juggling, surely one of the most vital skills for a Restaurant Manager!  Thierry joins Brasserie Roux from 1 Lombard Street where he was Head Waiter and Assistant Brasserie Manager.  He landed at Heathrow after a 16-month whistle stop round-the-world trip studying different cultures and traditions.