Jean-Philippe Blondet

GOURMET DÎNER WITH JEAN-PHILIPPE BLONDET – 30.01.2024 – 31.01.2024
RESERVATION DIRECTLY AT KULM HOTEL*****: +41 81 836 80 00

When thinking of Jean-Philippe Blondet, one inevitably also thinks of Alain Ducasse. Since Jean-Philippe joined Ducasse's restaurant "Spoon" at London’s Sanderson Hotel in 2004, the two have enjoyed a close relationship in gastronomy. In 2006, Jean-Philippe moved to Ducasse's iconic three Michelin-starred restaurant "Le Louis XV-Alain Ducasse" at the Hôtel de Paris in Monaco. After a stint as sous chef at the Hong Kong offshoot of the "Spoon", he returned to London in 2013 and became sous chef at the “Alain Ducasse at The Dorchester” restaurant, where Jean-Philippe Blondet still cooks today. In 2015, he was appointed Head Chef, and in January 2016 Ducasse finally promoted him to Executive Chef. The Frenchman interprets Alain Ducasse's cuisine in London in a contemporary, creative, and refined manner, and delights gourmets from all over the world with his modern French cuisine. He attaches the greatest importance to the quality and origin of his ingredients, which he sources in Great Britain and France. His motto: Only the best is just about good enough. Using the freshest and highest quality foods that the season has to offer; he creates culinary masterpieces that enchant the senses and elevate the gastronomic experience at "Alain Ducasse at The Dorchester" to a veritable artform. No wonder the Guide Michelin has awarded the restaurant its highest rating of three stars.