Matthew Gray achieved a BA in Hospitality Management before he began his culinary career at Greywalls Hotel near Edinburgh in Scotland. He joined Inverlochy Castle Hotel in 1995 where he rose through the ranks from pastry chef to Executive Chef. When Albert Roux became a guest chef at Inverlochy Castle he taught the Scottish chef some of his unique techniques. Gray is currently the only chef in Texas to have earned a Michelin star for his achievements.

“At our cookery school we give guests a taste of fine French cuisine. Our courses are aimed at people who want to learn the art of cooking a four course French meal. At the start of each class I introduce myself and talk about Chez Roux. I explain that our classes are very ands on. The recipes are user friendly which means that by the end of the class each person will be able to cook the same meal at home. A lot of the dishes can be prepared well in advance so the host won’t experience the usual dinner party scenario running around like a headless chicken. The atmosphere in our modern open plan kitchen is informal and I encourage people to ask a lot of questions and enjoy themselves. I tell them not to be intimidated by the prospect of working in a professional kitchen. Come with an open mind and enjoy it!

There are two cookery classes for eight people every Wednesday: one for lunch and one for dinner. Each class has a regional menu selected by Albert Roux. The group is divided into pairs who cook one of the following courses: the starter, the intermediate, main and dessert.

Each couple receive expert advice from one of four international chefs. I work alongside everyone advising and answering any queries. People learn from their mistakes so it’s absolutely fine to make a mess of things once in a while!

When the dishes are ready to eat all lunch guests are invited to enjoy their meal at the Chef ’s Table which is on a platform above the kitchen. The evening guests have the opportunity to invite a friend or partner to share their four course meal in the restaurant and they can stay the night at the hotel if they choose. People leave with the recipe in their hands and the confidence to cook delicious French food.”