Jean-Philippe Blondet is Executive Chef at the 3 Michelin starred Alain Ducasse at The Dorchester where he interprets Alain Ducasse’s artistry in London.
Jean-Phillipe is also a young Dad and therefore very passionate about the planet and sustainability. Even a 3 Michelin star restaurant has to embrace this, and he does so wholeheartedly. He recently created a zero-waste dish of cauliflower with aged comté and black truffle which received great feedback.
In our interview he speaks of the importance of looking after the planet’s resources and possibly changing our eating habits so the earth can keep giving us these amazing ingredients.
