Chef’s Table: Jean-Philippe Blondet talks comfort foods and working with Alain Ducasse

Chef Jean-Philippe Blondet is the epitome of calm and joy when I meet him for a yule log masterclass at Alain Ducasse at The Dorchester, where he has served as chef patron since 2016. He has a certain ease about him as he laughs and jokes around with his team, walking us through each step of creating a yule log. There is a sense of respect among the staff, with Jean-Philippe’s steadfast leadership at the centre of it all.

Running a three-Michelin-star restaurant isn’t easy, but at Alain Ducasse at The Dorchester, Jean-Philippe and his team make it look like it is. Born in Nice, Jean-Philippe started working with the pioneering French chef 15 years ago and has been in his employ ever since. He has received a host of awards, including being honoured by the French Republic as Knight of the Order of Agricultural Merit, an accolade he is ‘deeply humbled’ by.

So, to kick off a new year of the Chef’s Table series, we speak with Jean-Philippe Blondet about working with Alain Ducasse, his passion for cooking and some of his comfort favourite dishes.You are the chef patron at Alain Ducasse at The Dorchester. What sets your menu apart?
At Alain Ducasse at The Dorchester, our menu is defined by a deep respect for ingredients. We let the product speak for itself, its season, its flavour, and through the producers that we use. We work closely with British and French producers who share our values, and together we create a cuisine that is honest and refined, which ultimately comes back to our philosophy. 

How would you describe your style as a chef? What do you want your guests to experience when they come to your restaurants?
My style is very typically French, with a touch of modernity. The ideas I have for dishes are based on vegetables – they are my source of inspiration. I base my dishes on seasonality, and the best produce I can find. I’m not vegetarian – I really like meat and fish – but what I like about vegetables is the fact that they’re all different. If I buy ten aubergines, each one will be different, so the recipes need to be flexible to adapt, and ultimately honour the ingredient. When guests dine with us, I want them to feel something, whether that be comfort, curiosity, nostalgia, or even an element of surprise. The experience should feel seamless from the moment they enter to the moment they leave. We want them to be transported, whether through a memory or through discovering a flavour they’ve never experienced before. Where did your passion for cooking come from?
My passion began in Nice, where food is simply part of life. I grew up going to the markets every Sunday with my mother, choosing ingredients for lunch and talking with the farmers. That connection to seasonality and produce stayed with me. I started in pastry because I’ve always had a sweet tooth, but I soon discovered that the precision wasn’t giving me the creative freedom I wanted. I never had any doubt about what I would end up doing! 

You’ve been working with Alain Ducasse for over 15 years. Can you speak to your partnership with him? What is it like working with him?
Working with Alain Ducasse has shaped my entire career. I have had opportunities to learn directly from him. His approach to ingredients, his discipline, and the way he thinks about cuisine have influenced me greatly. He gives his chefs a great deal of trust, but also expects absolute consistency. Over the years our partnership has grown into something very natural, very much built on respect, similar values, and a commitment to excellence in everything we do. 

You were recently awarded the Two Knives (World Class) in The Best Chef Awards 2025 (among other incredible accolades). How does that feel?
It’s incredibly humbling. Awards are never the goal, but they are a recognition of the entire team’s dedication. To be acknowledged among some of the world’s most talented chefs is an honour, and it motivates us to continue pushing ourselves. I feel very fortunate to have worked with globally-renowned chef Alain Ducasse for over two decades and I continue to be passionate about showcasing my work globally.Running a three-Michelin star restaurant is hard work. And recently, Alain Ducasse at The Dorchester has won some accolades for its impeccable service. What are some lessons or takeaways you have learned from managing the restaurant?
Three stars are not an achievement you reach once, they’re something you earn every service. I’ve learned the importance of communication, of being present, and of creating an environment where every team member feels ownership of the experience each guest receives. Another element is that hospitality must feel natural. The service led by our Restaurant Director, Marion Pepin is an important part of the experience, and she ensures the team has every detail executed perfectly. 

Away from the restaurant, what is your ultimate personal comfort food or favourite dish?
Riz au lait rice pudding. It has always been my favourite.

Why is this a comfort food to you? Do you have any special memories associated with the dish?
Absolutely. Rice pudding takes me straight back to my childhood. My mother would make it on weekends, and whilst it is a simple dish it carries a lot of love and nostalgia for me. That’s why it’s so comforting, the flavour associated with the memory is very special. Do you have any tips for our readers attempting to recreate this dish?
Be patient. Cook the rice gently as rushing it will change the texture. Choose a high-quality vanilla pod, as it makes all the difference. And don’t be afraid to change it up to suit your flavour preference, such as a touch of lemon zest or caramel which can make it your own whilst keeping to the simplicity of the dish.

Who are some of your chef heroes?
I’m drawn to artistic chefs like Arnaud Donckele, whose cuisine is full of emotion and creativity. And of course, I must mention Alain Ducasse, he has shaped the philosophy that guides my entire career and has given me incredible opportunities to grow.

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