Jean-Philippe Blondet has taken over Jocelyn Herland’s role as executive chef of the restaurant at Alain Ducasse at The Dorchester.
Blondet has worked at other Alain Ducasse businesses in the past including Le Louis XV-Alain Ducasse, Spoon at Sanderson in London, and most recently Spoon in Hong Kong where he was Sous-Chef for 2 years before joining Alain Ducasse at The Dorchester.
Ducasse said: “Jean-Philippe Blondet has been working alongside me for 12 years. Sharing the same passion for the Riviera, where he was born, Jean-Philippe has a full understanding of my culinary repertoire and philosophy. He has been seconding Jocelyn for more than two years and I trust him to continue the tradition of excellence that has made the success of my restaurant.”
Blondet said: “I’m very proud and honoured to succeed to Jocelyn and to continue to interpret Alain Ducasse’s culinary vision. I’ve been seconding Jocelyn for more than two years so it is naturally that I accept to take on this new challenge and to start a new chapter in the history of this restaurant. My aim is to continue to please and enchant our guests while bringing my personal touch.”