Few chefs in the world are as accomplished as Hélène Darroze – and that’s no exaggeration. The proof is in the pudding: she's one of fewer than ten women to run a three-Michelin-starred restaurant. Speaking of which, her Mayfair restaurant, Hélène Darroze at The Connaught, has been one of London’s best French restaurants for nearly two decades. We caught up with one of the world’s top female chefs to discover what her success boils down to and her favourite places to dine.
There are fewer than 10 women currently leading three-Michelin-starred restaurants. What has been your recipe for success in an industry that remains largely male-dominated?
Passion has been the foundation of my entire journey. My love for what I do drives me to constantly pursue excellence and to persevere through every challenge. Passion and resilience are essential to keep moving forward in such a demanding profession. I’ve always remained deeply true to my roots. My childhood and my family live on through my cooking – in my sensitivity, in my respect for beautiful ingredients, and in my constant desire to create emotion and connection for those I cook for. For me, success is seeing genuine happiness on a guest’s face and knowing that a dish has created a meaningful and lasting memory.
I believe that, like all chefs at this level, success has nothing to do with gender. It comes from hard work, constant self-reflection, and the understanding that nothing is ever truly acquired. This profession demands high standards – first from yourself and naturally from your teams – while always remaining attentive and respectful. Excellence is built every day, with humility and discipline. I’ve made most life choices, not sacrifices – choosing to live my passion while preserving what matters most to me, including my family.
Credit: Jérôme Galland
As a fourth-generation chef, what did food look like at home growing up, and how did the women in your family shape the chef you are today?
Growing up in a family deeply rooted in cooking, food was always central to our daily life. I had the privilege of growing up in our family’s Relais & Châteaux restaurant, which gave me an early understanding of the discipline and standards this profession requires. The women in my family were strong and independent. I was very close to both of my grandmothers, who were excellent cooks. My mother owned her own pharmacy. Through her, I learned independence, rigor, and the importance of building my own path. These are the values I strive to pass on to my own daughters: independence, autonomy, and the importance of hard work.
Credit: Justin De Souza
'I’ve always remained deeply true to my roots. My childhood and my family live on through my cooking.’
– Hélène Darroze
What advice would you give to young women starting out in the hospitality industry?
Personally, I haven’t experienced misogyny or sexism in my career as a chef, although I recognise that this is not the case for everyone. Women play a vital role in shaping and transforming the culinary industry, and my advice is to stay true to who you are – embrace your femininity and cook as a woman, not in spite of it. Balance looks different for everyone. I became a mother at 40 and made a conscious decision to be present in my daughters’ lives. While passion is built through effort and resilience, it’s just as important to honour what matters most to you.
You’ve previously told us how to spend a perfect foodie day in Paris. If Quintessentially were to plan your perfect foodie day in London, what would it look like?
The Clove Club and Core by Clare Smyth have long been my favourite fine-dining restaurants, so either would be ideal for dinner. For a more relaxed experience, I love Café Murano and BRAT. I’m also a big fan of Japanese cuisine, with Roka, Chisou, and Cubé among my preferred choices for casual dining.
Finally, can you share any exciting plans or projects you have brewing?
In an industry as crowded and competitive as gastronomy, evolution is essential. My approach is rooted in constant curiosity – I’m continuously exploring new ideas, refining my techniques, and testing new ingredients for the menu – whilst staying true to my core values in cooking. Together with my team, we’re always developing exciting new projects that will come to light in time.
