Jean-Philippe Blondet, executive chef at the three-Michelin-starred restaurant Alain Ducasse at The Dorchester in London, has achieved culinary excellence by blending French techniques with high-quality British ingredients.
Biography
Born in 1980 in Nice, Jean-Philippe Blondet began nurturing his passion for cooking at a young age, cooking with his mother and visiting local markets. He started his career at La Bastide Saint-Antoine in Grasse under Chef Jacques Chibois, followed by an experience at the Sun Valley Resort with Chef Claude Guigon. His journey with Alain Ducasse began in 2004 at the Spoon at Sanderson restaurant in London. He then worked at the renowned Le Louis XV-Alain Ducasse at the Hôtel de Paris in Monaco. After a stint in Hong Kong, he returned to London, where he became the sous chef at Alain Ducasse at The Dorchester in 2013, and took over as executive chef in 2016.
His culinary style is a fusion of technique and emotion, with a strong focus on seasonality and ingredient quality. Iconic dishes on his menu include John Dory with Provencal green asparagus and lobster medallion with Périgord truffle. Blondet enjoys creating dishes that tell a story, often inspired by personal memories or Mediterranean culinary influences.
Blondet is known for his ability to successfully lead the restaurant team, attributing much of the success of Alain Ducasse at The Dorchester to the collaboration and dedication of his staff. In addition to managing the flagship, he has expressed a desire to open his own place in the future and to continue exploring new culinary frontiers.
Among the accolades he has received, Blondet is particularly proud of the restaurant’s three Michelin stars, maintained through consistent dedication. His philosophy not only respects the roots of French cuisine but also embraces innovation and sustainability, creating dishes that are both delicious and environmentally respectful.
