ALAIN DUCASSE - Key Persons
Born in Nice, on the French Riviera, Jean-Philippe Blondet, has been working alongside Alain Ducasse for over a decade. His first role with Alain Ducasse was interestingly at Spoon at Sanderson in London, before joining 3-Michelin starred Le Louis XV-Alain Ducasse at l'Hôtel de Paris in Monaco, Alain Ducasse's iconic restaurant.
Before returning to London, Jean-Philippe held the position of Sous-Chef at Spoon in Hong Kong, further adding to his international experience and satisfying his curiosity and interest in cuisines of the world.
In September 2013, he joined the team at Alain Ducasse at The Dorchester as Sous-Chef with Jocelyn Herland to quickly progress to Head Chef within 2 years. Jean-Philippe Blondet became Executive Chef 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. Jean-Philippe only uses the freshest and most seasonal produce, strictly sourced for their quality and provenance.
Marion began her culinary journey in 2013 after growing up with an appreciation for fine dining and the desire to work in a restaurant. One of her fondest achievements was when she was asked to join Alain Ducasse's team at the two Michelin-starred restaurant Le Meurice Alain Ducasse in Paris.
After living in Paris for a few years, Marion relocated to London to join Clare Smyth's team at the three-starred Michelin restaurant Core as Chef De Rang. Marion was then quickly promoted to Head Waiter. After four years, Marion decided to return to a different Alain Ducasse team at Alain Ducasse at The Dorchester. Having joined in 2022 as Assistant General Manager, she quickly climbed the steps to being promoted to Restaurant Director in February 2023. Marion is proud to join forces with Chef Patron Jean-Philippe Blondet to enhance guests' experiences further. Marion's main passion is to mentor the team and deliver a truly unique experience to guests of the restaurant.
Martin Kleveta is an esteemed sommelier with a passion for the art of wine. Hailing from Maravia in Czech, Kleveta embarked on a journey that led him to become one of the leading figures in the world of wine in the UK. His dedication to his craft started at the age of 15 when he participated in his local wine village celebration, HODY. This celebration ran throughout the summer on a yearly basis, immersing him in wine cultures from a young age and refining his expertise along the way.
Currently serving as the Head Sommelier at Alain Ducasse at The Dorchester, Kleveta holds a pivotal role in curating exceptional wine experiences for guests. In his prior position as Assistant Head Sommelier at the Michelin starred HIDE, Kleveta, played a pivotal role in managing the wine program and ensuring seamless service delivery, contributing to the restaurant's reputation as a destination for fine wine enthusiasts.
Martin's previous roles consisted of Sommelier at Dinner by Heston Blumenthal position which he held for 2 years and Commis Sommelier role at The Orrery between 2016 to 2017.
Kleveta's approach to wine is characterised by a deep passion for wine and a commitment to excellence with a comprehensive understanding of wine regions, varietals, and food pairings. Martin's strengths lie in creating memorable wine experiences, managing wine inventories, and providing exceptional customer service.
Valentin Jollivet is a highly acclaimed pastry chef known for his exquisite creations and innovative approach. Born and raised in a small town in France, Valentin developed a passion for baking at a young age. His fascination with the art of pastry-making led him to pursue formal training at a renowned culinary school in Pontivy, ahead of him being appointed in his first position as Chef de Partie at Ashford Castle in Ireland.
Valentin moved to London from Ireland to join the Alain Ducasse at The Dorchester where he rose from Pastry Clerk to Pastry Chef de Partie through the three years, he was at the three Michelin starred restaurant.
Going on to work in some of the finest kitchens in the world, he further honed his skills at Le Clos des Sens and Hotel Les Trésoms, both in Auvergne-Rhône-Alpes, a region in south-east France. Valentin returned to Alain Ducasse at The Dorchester in May 2023 in the role of Executive Pastry Chef.
Throughout his career, Valentin Jollivet has received numerous accolades for his contributions to the world of pastry. As a pastry chef, Valentin continues pushing pastry - experimenting with innovative ingredients and techniques to create unforgettable experiences.