Born in 1980 in Nice, Jean-Philippe Blondet began his career working at La Bastide Saint-Antoine in Grasse with Chef Jacques Chibois, followed by a stint at Sun Valley Resort with Chef Claude Guigon. His career with Alain Ducasse began in 2004 at Spoon at Sanderson 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 sous chef to Alain Ducasse at The Dorchester in 2013, taking on the executive role in 2016.
Jean-Philippe Blondet interprets Alain Ducasse's cuisine in London in a contemporary, creative and refined way and delights gourmets from all over the world with his modern French cuisine. He places the utmost importance on the quality and origin of his ingredients, which he sources in Great Britain and France. Using the freshest and highest quality produce the season has to offer, he creates culinary masterpieces that enchant the senses and elevate the gastronomic experience to a true art form. It is no wonder that the Michelin Guide has awarded the restaurant its highest rating of three stars.
What is your earliest memory related to cooking during your childhood?
"Since I was three or four years old I knew I would be a chef, I loved going to the market with my parents to look for fresh products that I then tried to cook with my mother, at the time it was mainly about baking tasty cakes. I never had any doubts about what I would do when I grew up."
How would you describe your way of cooking?
"My style is typically French, with a touch of modernity. My dishes are based on vegetables, which are my source of inspiration. I base my recipes on seasonality and the best products I can find in season. It is not a vegetarian cuisine because I really like meat and fish, but what I love about vegetables is that they are all different. If I buy ten tomatoes, each one will be different, so the recipes also have to be flexible to adapt to the products. Also, when I cook, I have to have a clear mind of thoughts and worries so that I can fully concentrate on the products I am working with."
What have you learned from Alain Ducasse at The Dorchester over the years?
"I have been working with Alan Ducasse for twenty years and what I have learned is first of all to always make customers happy, giving them the opportunity to live an extraordinary and unique experience. I change the menu at least once a month, even if it is quite complicated for a starred restaurant, and the same respect that I adopt for the products I also apply towards the kitchen staff, who must always be followed and motivated".
Which London or European chefs have inspired you?
«I am not in competition with anyone and I want to be just myself, even if I like some chefs such as Arnaud Donckele, recognized as one of the most talented culinary personalities of his generation, who offers a cuisine that fully reflects his vision of excellence and love for the territory».
When it comes to Michelin stars, do you feel the pressure?
"There is always pressure, but you have to be yourself and not always think about the judgment of the Michelin Guide. You have to work well to please all the customers and be proud of every dish that is served. Whether there is a Michelin inspector or not, every day must have the same level of consistency and attention through excellent service."
Can you briefly describe the menu we tasted at the restaurant of the Kulm Hotel St. Moritz?
“The dishes I presented last night were some of my favorites: citrus-marinated scallops with caviar; cauliflower with black lime; lobster medallion with Périgord truffle; wild turbot, crapaudine beetroot with bottarga and fennel flowers; saddle of venison and coffee sauce; poached pear, juniper and gin.”
How do you spend your free time outside of your restaurant?
«I have a 5 year old son to whom I dedicate a lot of time, we often travel at weekends with my wife, leaving from Nice where we live we often go to explore and discover the south of France».
What are your future plans?
"My dream is to have a restaurant in my name in a hotel, maybe on the French Riviera. At the moment I'm totally absorbed in working in the kitchen, but in a few years I'd like to be more of an entrepreneur, putting all my experience and knowledge to good use."
