i. Biography
Her cooking is seasonal and produce-led, but never loose for the sake of it. Roxanne Lange works within a classical frame, using restraint as a tool rather than a style point, so the best ingredients carry the plate. The result leans French, with Provençal and Italian notes, and builds flavour clearly, without excess.
Coming Up
In 2020, Roxanne Lange stepped into the Head Chef role at The Allium, Plaza Athenee Bangkok Hotel in Bangkok, Thailand, where precision, pace, and polish shaped the workday. The position put her style under direct scrutiny in a kitchen that demanded control and consistency. Today, Roxanne is chef of Clos Maggiore in London, carrying that same discipline into a kitchen with a high level of visibility. The move reflects a practice built on structure and instinct in equal measure, with ingredient-led cooking at its centre.
Where They Are Now
“A woman doesn’t belong anywhere. A woman can do everything she wants to, as long as she believes in herself.” The line reads with the same composure that marks Roxanne Lange’s cooking. Her plates are grounded, seasonal, and measured, with enough generosity in flavour to avoid austerity. That balance between restraint and expression, technique and ease, is where the work settles.
Signature
Roxanne's signature dishes include Cornish Crab salad.
In Their Words That early kitchen time points to how her approach was formed: by repetition, proximity, and learning by being there. It helps explain the confidence in her current cooking — the seasonal produce, the French backbone, the Provençal and Italian inflections, and the preference for big, clear flavours that let each part do its job plainly.
Profile updated August 2026
FAQ
Asked of Roxanne
Where did Roxanne Lange work before?
Roxanne Lange's earlier career included The Allium, Plaza Athenee Bangkok Hotel.
What is Roxanne Lange known for?
French-inspired cuisine.
