Born on a farm in the Charente region of France, Jérôme Blanchet began his culinary career training in Limoges in western France.
Jérôme had his first experience working in a kitchen in the UK, along with a stint in the USA.
Quickly noted for his cooking talent, Jérôme joined Four Seasons at Terres Blanches Provence working with world-renowned chef, Jean-Denis Rieubland. As Jean-Denis Rieubland’s protégé, Jérôme helped the team achieve a Michelin star in 2006.
Jérôme then moved to the famous Hotel Le Negresco which quickly acquired a Michelin star and its second, just two years later.
Jérôme then moved to Chantecler Restaurant along with Jean-Denis Rieubland and together they gained the now world-famous restaurant a Michelin star along with its second, just two years later.
Jérôme joined Relais Chateaux Hotel Crillon le Brave early in 2013 as head chef. His cuisine is characterised by a subtle balance of the flavours of southern France that suits the hotel's peaceful Provence setting.