Born in Nice, in the South of France, Jean-Philippe Blondet has been working alongside Alain Ducasse for several years. His first role with Alain Ducasse was interestingly at Spoon at Sanderson in London from 2004 to 2006, where he progressed to become a Chef de Partie. Following this experience, he joined the 3- Michelin star Le Louis XV-Alain Ducasse at the Hotel de Paris in Monaco, Alain Ducasse’s iconic restaurant by the Riviera.

Before returning to London and joining Alain Ducasse at The Dorchester, Jean-Philippe held the position of Sous-Chef at Spoon in Hong Kong, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world. In September 2013, he joined the team of Alain Ducasse at The Dorchester as Sous-Chef with Jocelyn Herland to quickly progress to Head Chef within 2 years. Jean-Philippe Blondet became Executive Chef at Alain Ducasse at The Dorchester in January 2016.

Jean-Philippe interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements. Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.

FOUR Questions with Jean-Philippe

Describe your culinary philosophy in FOUR words:

Produce, season, respect, spontaneity.

What is your greatest inspiration?

My main inspiration is my childhood. I always tell a story through my dishes. I believe that one can create an emotional connection through cooking. Beyond the execution, a chef puts a lot into their cuisine – heritage and emotions. Another source of inspiration for me is nature. From the produce, the colors to the patterns, I just have to keep my eyes wide open to see extraordinary things.

What FOUR things would you take to a desert island?

A knife, my hair wax, some vegetable seeds, and of course, a picture of my family.

If you could take a plane ride to any restaurant in the world, just for one meal, where would you go?

Without hesitation, it would be Blue Hill Stone Barns. I was lucky enough to meet Dan Barber in London and I was blown away by his philosophy. What he does at Blue Hill Stone Barns is unique. He took the idea of the environmental responsibility of our profession to the next level and I would love to be able to visit him there one day.

Awards
  • 3 Michelin stars
Recipes
Alain Ducasse at The Dorchester

53 Park Lane

W1K1QA London

United Kingdom

+44 (0)20-7629-8866

[email protected]

@alainducasseatthedorchester

http://alainducasse-dorchester.com