Albert Roux and his son Michel Roux Jr are to take over the running of the entire food and beverage (F&B) operation at the Langham, London hotel.
A new five-year agreement between the five-AA-star, 380-bedroom hotel and Chez Roux Ltd will be an extension of an arrangement which has been in place since 2010 at the Roux at the Landau restaurant, which has seen father and son working together again for the first time in 20 years.
From Friday (1 May) their F&B responsibilities will extend across all 14 banqueting and private dining rooms. This will include the ballroom, which can accommodate up to 220 for dinner, the Palm Court, Artisan bar, Langham Club and room service. They will also look after the catering in the Courtyard marquee, which is erected during the summer months and used for weddings and other social events for a maximum of 220 covers.
Duncan Palmer, managing director of the Langham, said the agreement was a partnership between the Roux family and the hotel, as opposed to the F&B being contracted out. Chez Roux will be paid an annual fee with an opportunity to share in the profits, while all the F&B staff will remain as employees of the hotel.
"The restaurants and bar will remain very much an integral part of the Langham experience," said Palmer, who believes the longevity of the Roux culinary dynasty, established across two generations, is the perfect match for the property, which was founded 150 years ago as one of Europe's original ‘grand hotels'.
"The arrangement will provide greater consistency in the food quality and experience across the whole hotel, from a three-course meal in the Landau to a casual salad in the bar. Working with Albert and Michel will be the best means of ensuring a guest will be served a room service dish that is equally as good as one served in the restaurant."
New Roux menus featuring classic dishes will be fully in place in the Palm Court by July, which will provide a contrast to the more innovative menus in the two-AA-rosette Landau restaurant. New menus across the entire hotel will be up and running by September.
An added benefit of the partnership will be the widening of opportunities for career progression among staff and purchasing on greater economies of scale.
Chris King is being promoted from head chef of Roux at the Landau to executive chef of the hotel, replacing Graham Chatham. Meanwhile, Jamie Draper, King's sous chef at Roux at the Landau, is being promoted to head chef of the restaurant.
The Langham, London, which celebrates its 150th anniversary in June, is in the midst of a £30m refurbishment, which is set to be completed in 2016. It is the flagship hotel of Langham Hospitality Group, which comprises 22 properties worldwide with a further 12 under development.