Meet the chefs at The Dorchester
Jean-Philippe Blondet – Alain Ducasse at The Dorchester
Born in Nice in the south of France, Jean-Philippe Blondet, has been working alongside Alain Ducasse for several years. His first role with Alain Ducasse was at Spoon at Sanderson in London from 2004 to 2006, where he climbed the ranks to become a chef de partie. Following this experience, he joined the 3-Michelin star Le Louis XV Alain Ducasse at the Hotel de Paris in Monaco. And has also held the position of sous-chef at Spoon in Hong Kong, a 2-Michelin star Alain Ducasse restaurant. In September 2013, he joined the team at Alain Ducasse at The Dorchester as sous-chef under Jocelyn Herland and quickly progress to head chef within two years. Jean-Philippe Blondet was appointed executive chef at Alain Ducasse at The Dorchester in January 2016.
Jean-Philippe interprets Alain Ducasse’s cuisine in London in a contemporary and refined way. In keeping with Alain Ducasse’s philosophy, the ingredients are the key elements and Jean-Phillippe only uses the freshest and most seasonal products, strictly sourced for their quality and provenance.
Henry Brosi – The Dorchester
Appointed executive chef to run The Dorchester’s kitchens in December 1999, Henry Brosi was awarded the prestigious Hotel Chef of the Year at Caterer and Hotelkeeper’s annual awards ceremony just eight years later in 2007.
Brosi oversees a brigade of over 100 chefs and is in charge of the hotel’s six kitchens, including The Grill, The Promenade, The Bar at The Dorchester, the Banqueting kitchens, in-room dining and the new Spatisserie at The Dorchester Spa. He also personally creates bespoke menus for guests in The Krug Room, London’s original chef’s table first opened in the 1940’s by Jean Baptiste Virlogeux.
Uday Shankar – The Dorchester
Heading The Dorchester’s team of chefs specialising in Asian cuisine is senior sous chef Uday Shankar. Originally trained by his father, Uday moved from region to region learning to master the complexity of Indian cuisine, before starting formal training at the prestigious Oberoi Centre of Learning and Development where he was taught by world class chefs such as Rajiv Gulshan. Uday’s culinary journey has taken him across 8 different Oberoi properties in New Delhi, Calcutta, Mumbai, Jaipur and Shimla and he was part of the opening team at The Trident and Rajvilas in Jaipur before joining The Dorchester in 2006.