Philippe Roth

Spear’s Review

‘Every booking is different, but you get my full attention. It’s the way I work,’ says private chef Philippe Roth, of the tailored gastronome-themed gatherings he organises for a range of private clients. ‘I do lunch, dinner, canapés, cooking courses, anything relating to food really … but every client is a client I give 100 per cent to.’ 

Discovering a love of fine cuisine in his teens, Roth cut his culinary teeth in France working at the two Michelin-star Le Tastevin before becoming head chef at Le Gambetta. A stint in Japan enabled Roth to develop French-Japanese fusion dishes, a signature staple across his menus.

After 30 years as a chef, Roth’s love of the industry has not withered. ‘I love what I do – meeting new people, discovering each other – it’s a pleasure,’ he adds. ‘When my plates are empty, I’m happy.’