Waterside Inn, located in Bray, Berkshire, England, was founded by the brothers Michel and Albert Roux after the success of Le Gavroche. It is currently run by Michel's son, Alain. The restaurant has three Michelin stars, and in 2010 it became the first restaurant outside of France to retain all three stars for twenty five years.

The Waterside Inn opened in 1972, following the Roux brothers' success at Le Gavroche. Pierre Koffmann was made the first head chef, having worked for Michel and Albert Roux at Le Gavroche. Koffmann remained as head chef until 1977 when he left to open his own restaurant, La Tante Claire. Michel Roux took over as head chef at the restaurant, slowly handing the reins over during the 2010s to his son and the current chef-patron, Alain Roux. Michel spoke of the handover, "The Waterside Inn has been my life but now my son runs it. What could be better? I am very proud of him. After all his name is above the door." Alain has added his own menu items to the restaurant while keeping Roux family classics like soufflé suissesse and tronçonnette de homard. Diego Masciaga has been the restaurant manager since 1988, and speaks of the two chefs highly, "Mr Michel was always there in the kitchen – morning, afternoon, night – with his big voice. Now it is the turn of Alain. Alain is a great man, too, but in his own way."

Pierre Gagnaire (9 April 1950 in Apinac, Loire) is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website Pierre Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday' ("tourné vers demain mais soucieux d'hier").

The restaurant specializes in modern French cuisine, and has garnered three Michelin stars. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants by industry magazine Restaurant, with Pierre Gagnaire ranking third in 2006 and 2007.

Alain Ducasse (pronounced: [alɛ̃ dykas]) (born 13 September 1956) is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.

Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard’s restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known.

Ducasse's first position as chef came in 1980 when he took over the kitchens at L’amandier in Mougins. One year later, he assumed the position of head chef at La Terrasse in the Hôtel Juana in Juan-les-Pins. In 1984, he was awarded two stars in the Michelin Red Guide. In that same year, Ducasse was the only survivor of a Learjet crash that nearly took his life.

Michel Albert Roux (born on 23 May 1960), known as Michel Roux, Jr., is a French-English two-star Michelin chef at the London restaurant, Le Gavroche.

Born in Pembury, Kent, he is the son of fellow Michelin starred chef Albert Roux, and the nephew of Michel Roux. He undertook apprenticeship work with Master Patissier, Hellegouarche in Paris. From summer 1979 through January 1980, he worked as a commis de cuisine at Le Gavroche, under both his father and his uncle. He then spent two years as a commis de cuisine trainee under Alain Chapel at his hotel and restaurant in Mionnay, in the Rhône-Alpes region near Lyon.

After undertaking basic training with the French Army, from February 1982 to March 1983 he served his military service at the Elysee Palace, working for both Presidents Giscard d'Estaing and François Mitterrand. Having finished his military service, Roux then worked for four months in Paris: two months at Charcuterie Gérard Mothu in St-Mandé; and then two months at Boucherie Lamartine on the Avenue Victor-Hugo.

Michel Roux (born 19 April 1941) is a French-born chef and restaurateur working in Britain.

Born in Charolles, Saône-et-Loire, Roux moved to Paris with his family after the war, where they set up a charcuterie (delicatessen). At the age of fourteen he became a patissier (pastry chef), and later followed his elder brother Albert back to Paris to work as a chef.

When Albert moved to London, Michel again followed him, and in 1967 they opened their first restaurant, Le Gavroche, which became the first restaurant in Britain to gain one, two and then three Michelin stars. In 1972 they opened the Waterside Inn in Bray, Berkshire.

Michel was awarded the Meilleur Ouvrier de France for patisserie in 1976 and an honorary OBE alongside his brother in 2002 and is the recipient of The International Center in New York's Award of Excellence.

In a poll of UK chefs carried out by Caterer and Hotelkeeper magazine in 2003, Michel and his brother Albert were voted the most influential chefs in the country. Michel Roux's son, Alain Roux, currently runs the Waterside Inn in Bray.