His love for food was sparked as a child in Derbyshire, inspired by his grandmother’s traditional cooking. By 18, he was already honing his craft in Monte Carlo, working under Michelin starred chefs at the likes of “Le Foi Gras” Monte Carlo, a first step in a career that would later see him opening and managing the largest four-star hotel in Europe, based in Paris’ “Newport Bay Hotel” boasting 1098 rooms and leading an International culinary brigade of 68 chefs.
Coxon`s culinary consultancy incorporates his many years experiences and talents within the food and media industries, supporting leading brands with product development, recipe development to food photography and media presentations, whilst his chef’s hat remains firmly in place in the kitchen as “Chef Consultant and Brand Ambassador” to an exciting new high end restaurant concept based in Malaysia.
J & Kel “The salon” Kula Lumpur is a fine dining concept that incorporates lavish designer jewellery and where even the walls glitter with precious stones. Chef Coxon`s aim is to transfer the creative designs and lavish environment to the table and plates, using classic French gastronomy as its backbone with hints and nods to Italy and Spain, offering up proper cooking with creative modern twists to stimulate the eye and palette of the very discerning clientele.
Beyond the kitchen, Coxon became a familiar face to millions through more than 1,250 food and travel shows broadcast in nearly 90 countries. His approachable style made him one of the BBC’s Top 10 favourite TV chefs, while his columns and radio programs reinforced his role as an engaging culinary voice.
A regular features writer for magazines and author of 5 cookbooks (2 award winning) with a new title that is due for release early 2026.
Alan has also become popular as a speaker for both general public and with is peers, where he engages his audience with humorous tales of his time working around the world and behind the scenes
Equally committed to leadership and advocacy, Coxon serves as President of the “International Taste Institute” (iTi) Chefs Jury in both Brussels and Dubai, heading an international jury of Michelin stared chefs. He founded “Chefs Sans Frontières International” a fund-raising association to support artisan food producers, farmers and small boat fishermen in crisis, and represents global gastronomy as an ambassador for the “Disciples of Escoffier International”.
A few years ago Alan was invited by the British Prime Minister to become the “British Ambassador for food” and where he proceeded to cook and develop concepts at British Embassies around the world for special VIP events and functions.
His philosophy, known as “Food archaeology,” reflects his passion for rediscovering historic recipes and traditions, bringing the past into dialogue with modern dining. For Coxon, every dish tells a story—linking heritage, sustainability, and innovation on the plate.
His love and respect of the past has been a backbone throughout his career and media presentations.
From television audiences to world leaders, Alan Coxon continues to inspire by proving that food is more than nourishment—it is culture, history, and connection.
He now sees it his role to pass his knowledge, skill and passion on to the next generation of chefs and to keep the past truly present and in safe hands for the future.
