Heston Blumenthal
Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His research pushes the boundaries of British gastronomy and enables a greater understanding of the way we register taste and flavour and the effects that nostalgia has on the palate - a flair, which is prominent in the dishes at his restaurant, The Fat Duck. Heston opened The Fat Duck in Bray in August 1995, which has since gained three Michelin stars and worldwide acclaim for its unique approach to gastronomy. Heston is self-taught, travelling to various restaurants, vineyards, cheese makers and butchers of France during his extensive, thorough and determined research.

Andrew Fairlie
Andrew Fairlie received training in France with Michel Guérard, as the first winner of the Roux Scholarship, honing his culinary and business skills at The Hotel du Crillon in Paris and the opening team of Disneyland Paris. This led Andrew to One Devonshire Gardens, Glasgow where, as head chef, he was awarded a Michelin star within the first year. Opening his own restaurant in 2001 in Gleneagles, Andrew has become Scotland's most esteemed chef, gaining the accolades of AA Restaurant of the Year 2001, Top Ten Best Hotel Restaurants in the world 2002 and, in 2006, AA Chefs' Chef of the Year and a coveted second Michelin star.

Gary Rhodes
After graduating with 'Student of the Year' from Thanet Technical College in 1979, Gary Rhodes was awarded his first job as commis chef at the Amsterdam Hilton. Twenty-eight years and five Michelin stars later, Gary has become a household name for his relentless pursuit of perfection. Earning his first Michelin star for his work at the Castle Hotel in Somerset aged only 26, Gary has gone on to receive the prestigious accolade for the Greenhouse Restaurant and his own ventures City Rhodes, Rhodes in the Square and Rhodes 24. His latest venture is a restaurant in the newly refurbished Cumberland Hotel in Park Lane. Gary was awarded an OBE in 2006.

Alain Roux
Alain Roux started in the industry as an apprentice to a pastry chef in 1984. H e spent two years developing his skills at Pâtisserie Millet in Paris, following the Roux family tradition. His first steps towards entering the family business were taken by working over the next six years at five different Relais & Châteaux restaurants in France. In 1992 he made the best move of his career, to The Waterside Inn at Bray to be under the guidance of the best teacher, his father, Michel.

Michel Roux
Michel Roux is one of the most highly acclaimed chefs in the world, who has held three Michelin stars at The Waterside Inn at Bray for an astonishing 21 years. Michel has been awarded countless other culinary honours, including the Meilleur Ouvrier de France en Pâtisserie in 1976, the Chevalier de l'Ordre des Arts et des Lettres in 1990, an Honorary Doctorate in Culinary Arts from Johnson and Wales University in the USA in 2002, and the Chevalier de la Légion d'Honneur in 2004. In 2002 Michel received an OBE.

Michel Roux jr
A graduate of Le Gavroche, Michel Roux Jr was born into fine cuisine. He received his schooling in its kitchens, and is imbued with its unique atmosphere and style. He spent time working at Charcutier Mothu and La Boucherie Lamartine in Paris as well as a spell in Hong Kong, although perhaps the most predominant influence on his work is the two years he spent under Alain Chapel, a man acknowledged as one of the most notable chefs of his generation. With two Michelin stars to his name, Michel has exceeded his impressive pedigree with his own inspiring, independent style.

Brian Turner
Brian Turner is one of Britain's most celebrated chefs, often appearing on Ready Steady Cook, Saturday Kitchen, Saturday Cooks and This Morning. Having trained at The Savoy Grill, Claridge's and The Beau Rivage Palace Lausanne, he earned a Michelin star at the Capital Hotel in London, then a rare accolade in the UK. He currently oversees three restaurants: Brian Turner Mayfair in the Millennium Hotel London Mayfair; and Turner's Grills in Slough-Windsor and Birmingham Copthorne Hotels. Turner is President of the Academy of Culinary Arts and actively works to promote culinary skills education for young people. In 2002 he was awarded a CBE for services to tourism.

Editor

john radford

John is an author, writer, editor and broadcaster (12 years with the BBC) who has been writing about food and drink for 25 years and whose books have won six international awards. He has worked in and around the food industry since 1966.

Publisher

peter marshall

Peter Marshall founded the Network Group and has built a reputation for quality publishing in the most demanding sectors, including in-house publishing for some of Europe's greatest hotels and restaurants. Yes Chef! Magazine is a new venture building on the strengths of that experience, backed by internationally-respected chefs and created by a team with nearly a century of experience between them.

Managing Editor

shirley marshall

Shirley Marshall comes from a background of purchasing for the National Health Service, and joined Peter Marshall as his business partner in the 1990s. Her responsibilities include overseeing editorial deadlines and making sure that copy and photography come together effectively, as well as buying, financial and administrative disciplines.