Richard Toix

The Path

Training at Brothers Roux, London, gave Richard Toix the discipline and refinement that would continue to shape his work. From there, the path led to Passions & Gourmandises in Saint-Benoît, in the Poitiers area of France, where his role as chef-owner gave him direct responsibility for the kitchen’s standards and direction. That same structure now carries into Le Charlie, where Richard Toix works as chef and director. The move from training to ownership, and from ownership to chef-director, marks a career defined by consistency in method and a steady sharpening of form.

The Work Today

At Le Charlie, Toix holds both the kitchen and the wider operation, balancing the pace of service with the demands of direction. Sourcing is central to that framework. As he puts it, “We source almost exclusively through short supply chains, less than 20 km from the restaurant.” That choice shapes the restaurant’s rhythm. The short supply chain model keeps the work close to place and time, and it supports a style that favors clarity over excess. In Toix’s hands, the operation is built to be direct, controlled, and exact.

In Their Words “My role is to extend the chef's intention, to translate into emotions what was born behind the stoves.” “We source almost exclusively through short supply chains, less than 20 km from the restaurant.”

Acclaim

Richard's honors include Guide Michelin one star (2025).