Meet The Chef: Jean-Philippe Blondet Of Alain Ducasse at The Dorchester

Can you please sum up your culinary journey? Did you always want to pursue a career in food?

I was raised in Nice, and food is a natural part of life there - it’s what brings people together. I remember going to the markets with my mum on a Sunday to choose vegetables for lunch. I loved talking to the farmers about what was in season and trying their produce, which made me realise I wanted to work with food. 

I initially started my career in pastry as I’ve always had a sweet tooth and occasionally worked in patisserie. Once I started pastry school, I quickly realised the precision was too constricting for me, so I decided to be a chef where I could have more freedom in the kitchen. 

After six years at hospitality school I went straight to training in Michelin-starred restaurants. I worked in London early in my career at Spoon at the Sanderson Hotel (now Berners Tavern) and from there went to Le Louis XV, Chef Ducasse’s three-star restaurant in Monaco. Then after working for Mr Ducasse in Asia, I returned to London to work at Alain Ducasse at The Dorchester in 2013 under Jocelyn Herland as his number two. I worked to become Head chef in just two years and by 2016, I was running the restaurant as Executive Chef. In 2023 I became Chef Patron.  

How much have your own personal travels and early life in Nice influenced your menu curation?

Nice taught me the importance of ingredients and simplicity. The cuisine of the region is honest, seasonal, and full of flavour. Travel has also played a big role as it opens your eyes to different techniques, ingredients, and perspectives. But no matter where I’ve been, I always come back to that idea of letting the ingredient speak for itself. This is something that has become our ethos in every dish created at Alain Ducasse at The Dorchester.

You’ve worked closely with Alain Ducasse for more than a decade - what are 3 standout moments from your time together?

There have been many, but a few do stand out. The first would be landing a role as commis chef at Mr Ducasse’s group (Ducasse Paris) where I learnt from Alain Ducasse himself for several years. The second would be after working alongside Alain Ducasse after all those years I was offered the role of executive sous chef in 2013 at Alain Ducasse at The Dorchester. Thirdly, each time we’ve retained our three Michelin stars - it’s never something we take for granted. It’s a recognition of consistency, and of the dedication of the entire team.

Sustainability and seasonality are high on the agenda at Alain Ducasse at The Dorchester - how does your menu reflect this?

We let the ingredients speak for themselves and that means working in harmony with the seasons. We have close relationships with British producers and growers who share our values and provide us with the most fresh and organic produce we can find in the UK. We embrace vegetables that are imperfect, it’s natural. And we use every bit of produce we buy, even the leaves of vegetables which we use to make stocks and condiments. Sustainability is part of the way we cook, source and think about food, it’s not a trend for us. 

Alain Ducasse at The Dorchester has retained its 3 Michelin stars since 2010 - how much does this mean to you, and how do you cope with the pressure?

It means everything. It’s a recognition of the team’s hard work, consistency, and the experience we offer our guests. But it’s also not something we take for granted. We focus on doing things properly, respecting ingredients, perfecting technique, and creating an atmosphere that makes people feel something. Of course, there’s a lot of pressure, but it’s the good kind as it keeps us evolving. 

Aside from putting together a stellar menu, which other key elements are non-negotiable when it comes to the luxe dining experience?

It’s about the full experience, from how you’re welcomed to the pace of the service you receive, led by Marion Pepin to the atmosphere of the dining room. It should all feel seamless. Guests come to us for more than just food, they come for a complete experience. That experience has to feel personal and special. 

Earlier this year, you launched a five-course menu in response to a shift in dining habits - what would you say has been the most noticeable change?

Dining habits have evolved, and guests are looking for more flexible, spontaneous experiences, whether they’re dining alone or just prefer fewer courses. We introduced the three- and five-course menus to reflect that shift, without compromising on the experience. The approach is the same but it’s more accessible.  

On 9 September, you teamed up with Mark Birchall of Moor Hall Restaurant – can you tell me more about how this collaboration came about?

It came about very naturally. I had admired Mark’s work at Moor Hall for a long time - the way he showcases the British landscape through the flavours in his dishes is very admirable. There’s a deep respect between us as chefs, and when Moor Hall received its third Michelin star earlier this year, it felt like the perfect moment to bring our two kitchens together. I was so happy for him and the team. It was a rare opportunity to connect our worlds, his from Lancashire, and ours in London, for one night. 

What in particular made you want to join forces with Mark?

Mark has a strong connection to his environment. The way he focuses on produce and seasonality, and how that informs the entire identity of Moor Hall, is something I deeply respect. There is a quiet confidence in his approach, letting the ingredients lead, which is in line with our philosophy at Alain Ducasse at The Dorchester. Our collaboration wasn’t about blending styles but letting each dish reflect our shared values. It was a very memorable evening. 

What are your 3 favourite London restaurants for no-nonsense, crowd-pleasing food?

My favourite would have to be Trinity in Clapham Old Town, it’s a local for me and my family with great food and welcoming service. I love what Jonny Lake is doing at Trivet. We have a great relationship and worked well together when we hosted a Gourmet Ski experience in Courmayeur. As one of my peers when training under Ducasse, I have always admired Clare Smyth and her offering at Core.

Away from the professional kitchen, what’s your ultimate comfort food? 

I would say riz au lait, rice pudding. It’s my favourite, and it has a lot of childhood memories attached.