Ithaca, NY | Chef Michel Roux will kick off Cornell’s 19th annual Guest Chefs Series when he brings his famed French cuisine to Taverna Banfi in the Statler Hotel on Saturday, February 16, 2008. Roux is the only chef to operate two 3-star Michelin restaurants in London—Le Gavroche and The Waterside Inn. Joining Roux at the event will be Gerard Madani of The Pierre in New York City, who is also a former guest chef, and a number of executive chefs from New York City: Felix Nuñez of the Westin Hotel; Jason Johnston of the Roosevelt Hotel; and Gary O’Hanlon, Executive Pastry Chef of The Pierre.

While Roux specializes in classical French cooking, his world travels have inspired a lighter, healthier approach. Many of his foods incorporate English, Mediterranean, and Northern Italian influences into the traditional French style. Roux has developed a dining concept called “Gourmet Bites,” where guests are served bite-sized culinary masterpieces that are designed to complement one another.

At the age of 14, Roux started as an apprentice pastry chef at Patisserie Loyal, after which he went on to work at the British Embassy in Paris. He then moved to London with his brother, Albert, where they opened their first restaurant, Le Gavroche. Famous for its Crepes Suisse, Le Gavroche became the first restaurant in England to receive a three-star Michelin rating. In 2006, Roux was made an honorary professor of Thames Valley University.

Roux is also respected for his philanthropic outreach. The Waterside Inn donated proceeds from its 35th anniversary dinner to the Ark Foundation. For two decades, Roux has offered a scholarship in his name for aspiring chefs. His son, Alain, has established The Waterside Inn Cookery School, offering cooking instruction to a range of students.

Roux will be signing copies of his cookbooks and autobiography prior to the dinner. Details will be announced at a later date. The Champagne cocktail will start at 6:00 p.m., followed by dinner at 7:00 p.m. Featured on the menu (as of press time) will be:

Flaked stone crab with langoustine tails on mango mint salsa

Poached fillet of sole with lobster mousse served with steamed potato on a bed of sautéed spinach

Saddle of milk-fed lamb stuffed with morels and served with baby vegetables

Dome of caramel-flavored chocolate mousse with mango & passion fruit sorbet

Reservations are required, and seating is limited. The dinner will cost $150 per person, which includes a wine pairing with each course, a Champagne reception, taxes and gratuity. For reservations, call 607-254-2624.

Taverna Banfi is located on the second floor of the Statler Hotel, 130 Statler Drive, on Cornell University’s central campus. Complimentary valet parking is available at the hotel entrance.

The second dinner in the series, to be held March 8, will feature Chef Daryl Schembeck from the Delegates Dining Room at the United Nations in New York City. The third and final dinner will be prepared on April 26 by Todd English, most recently known for his restaurant Olives in Las Vegas, Nevada. All dinners will be held in Taverna Banfi at The Statler Hotel and are priced at $150 per person. Reservations are required, and seating is limited. For reservations, call 607-254-2624.

About the Cornell School of Hotel Administration

The Cornell University School of Hotel Administration is shaping the global knowledge base for hospitality management through leadership in education, research and industry advancement. The School provides management instruction in the full range of hospitality disciplines, educating the next generation of leaders in the world's largest industry. Founded in 1922 as the nation's first collegiate course of study in hospitality management, the Cornell Hotel School is recognized as the world leader in its field. For more information, visit

Cydney Peters
607.255.8698
Cornell