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.