Jean-Philippe Blondet

A Ducasse-trained register of French cooking was built through Michelin-starred kitchens, resort work, London service, Monaco, Hong Kong / Asia, and The Dorchester. Jean-Philippe Blondet trained early at La Bastide Saint-Antoine in Grasse, then widened his range at Sun Valley Resort and at Spoon at Sanderson in London from 2004. The line continued through Le Louis XV-Alain Ducasse at the Hôtel de Paris in Monaco and a Hong Kong / Asia post, before The Dorchester became the main site of progression: sous chef from 2013, head chef until 2016, then executive chef from 2016 to 2023. The current role keeps that lineage in one of its London rooms. Today, Jean-Philippe Blondet has been Chef Patron there since 2023.

The restaurant is defined by French technique applied to high-quality British ingredients. Since 2023, Blondet has carried that brief as Chef Patron, with the cooking shaped less by display than by calibration: when to cut, cook, season, hold back, and let the product remain legible. Its character rests on a precise blend: French techniques joined to high-quality British ingredients. The refusal to reduce the restaurant to one emblem is part of the method. As Blondet puts it: "There are no ‘signature’ dishes that I could mention."

Signature dishes include Lobster medallion, Baba like in ‘Monte-Carlo’, and Starter with beetroot.

Jean-Philippe Blondet has received Three Michelin stars for Alain Ducasse at The Dorchester. Three Michelin stars for Alain Ducasse at The Dorchester place the room within the top tier of formal recognition. Jean-Philippe Blondet’s honors include that distinction as part of the restaurant’s record.