Cooking with conviction: How Nikoletta took the Roux Scholarship by storm

Nikoletta Theofylaktidou is a highly committed and talented sous chef, currently working in London under Restaurant Associates.

Originally from Greece, Nikoletta brings a rich cultural heritage to her cooking, combining Mediterranean influences with contemporary fine dining techniques.

In 2025, she competed in the Roux Scholarship and showed off her impressive culinary skills. 

Her path to the finals was marked by dedication and support from her colleagues. Encouraged by her executive chef, Nick Wyborn, and mentored by head chef Stacey Harris, she prepared rigorously for the Roux Scholarship.

In preparation for the final, held on April 14 at the Alain Roux Culinary School at The Waterside Inn, Nikoletta immersed herself in studying classical French dishes and techniques.

​The Roux Scholarship is one of the UK's most prestigious culinary competitions, established in 1984 by renowned chefs Albert and Michel Roux.

Read more: Craig Johnston wins 2025 Roux Scholarship

The Staff Canteen spoke to Nikoletta about her journey to the finals. 

First off, how are you feeling after the finals?

I feel very positive and motivated about next year as I am 100% entering again. I am relieved the competition came to an end but at the same time I miss the adrenaline of it.

Making it to the final of the Roux Scholarship is a huge achievement. What did it mean to you to be there among the top chefs in the country?

It was such an incredible experience to be part of the Roux Scholarship finals, it is definitely one of my biggest achievements so far. Competing against 5 Michelin star chefs was a challenge but I managed to match that level and even exceed the expectations. That is something I am very proud of.

Of course I wouldn’t have done it without the massive support I received from my head chef Stacey Harris. He was and still is the one who motivates me every day to achieve more and be confident.

What was the most challenging part of the competition for you—and what surprised you?

The most challenging part of the competition as a whole was the final brief and not knowing what it will be. The brief is what surprised most of us including myself, I was definitely not expecting a big piece of beef on the bone like that but I suppose next year I will make sure I am prepared for any kind of cut/type of protein.

How did it feel to cook under the eyes of some of the industry’s most respected chefs?

To be completely honest it was very nerve racking having all those eyes on me, especially when I was plating my dish - I was the first one to serve. I have competed in competitions before though and that experience helped me to remain calm and under control.

What did you learn about yourself as a chef during the Roux Scholarship process?

I have learned that I am capable of competing at a high standard and exceed expectations. My confidence has grown and also practising new techniques prior to the finals helped with my cooking skills too.

What’s one thing you’re proud of from the competition that people might not have seen?

As this was my first attempt ever competing at the Roux Scholarship, I am extremely proud to have made it to the finals straight away and to be able to deliver all my dishes to my best ability on the day.

 You were one of only a few female finalists. What does that visibility mean to you in an industry still striving for better representation?

It honestly is so important to get more female representation in the hospitality industry. I think we are on the right track however there is still a lot to be done. It was great to see a 50-50 ratio at the final and I hope that will prompt more female chefs to take part next year. This competition is open for everyone and the judges are not judging based on a gender or establishment but the food they get served.

Written by abi kinsella