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Alain Ducasse at The Dorchester presents contemporary French cuisine with exceptional refinement, paired with warm, tailored service. At the three Michelin-starred restaurant, creativity and generosity define the dining experience. Each dish is presented to the table seamlessly, with award winning wine pairings all carefully considered by the team to create something both memorable and deeply indulgent.
“The produce is the only truth. A turbot without a stroke of genius will always rise above having genius without a turbot. A produce, grown with love and respect, has an incomparable flavour. Without it, a chef is nothing.” Alain Ducasse
Alain Ducasse is one of the world’s most decorated chefs, and above all, an aesthete and artisan of living and eating well. Known not only for his incomparable French cuisine, Alain Ducasse has created innovative dining experiences reflecting international influences, and consequently earned a reputation for phenomenal cuisine.
Alain Ducasse at The Dorchester is characterised by its elegant French contemporary haute-cuisine, with distinctive fresh flavours and executed with a light and surprising twist – reflecting its London location.
Alain Ducasse’s approach to cuisine is interpreted by a team led by the characterful style of Chef Patron Jean-Philippe Blondet. The technical brilliance of French cuisine – with a focus on the sauces – is brought to life through the finest seasonal produce, sourced at their peak, from British and French suppliers.
Signature dishes include the Hand-dived scallop, citrus beurre blanc and Kristal caviar; Lobster medallion, chicken quenelle with Périgord truffle and homemade semolina pasta and the indulgent Baba like in ‘Monte-Carlo‘.
Alain Ducasse has assembled an industry-leading team, most of whom have worked with him for many years.
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 and in time to Assistant Restaurant Manager. After five years, Marion decided to return to a different Alain Ducasse team at Alain Ducasse at The Dorchester. Having joined in 2022 as Assistant Restaurant Director, 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.
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.
Raised in a family where a love of food and respect for exceptional ingredients were part of everyday life, Stéphane Petit discovered his passion for cooking from an early age. He trained at the prestigious catering college in Thonon-les-Bains, one of France’s leading culinary schools, before beginning his career with Alain Ducasse at the three Michelin-starred Le Louis XV – Alain Ducasse at l’Hôtel de Paris in Monaco.
Over more than a decade with the Ducasse Paris group, Stéphane has developed his craft across some of the world’s most acclaimed Michelin-starred kitchens. His journey has taken him from Monaco to Saint-Tropez, Dubai, Kyoto and London, with each destination enriching his culinary perspective while deepening his understanding of Alain Ducasse’s philosophy of nature-led cuisine.
Stéphane has been working closely alongside the team at Alain Ducasse at The Dorchester and in early 2026 was promoted to Executive Chef. Inspired by Alain Ducasse’s belief that “before cooking, there is nature”, Stéphane’s cuisine celebrates the finest seasonal produce, sourced with care and respect for provenance. Combining French culinary heritage with the influence of his international experience, he brings precision, creativity and emotion to every dish served at Alain Ducasse at The Dorchester.
Born in Mykolaiv, near the shores of the Black Sea, Dmytro grew up with winemaking as part of family life, as his father produced his own vintages each autumn. He began his professional career in Kyiv in 2006, with his early years taking him from some of Ukraine’s leading restaurants to the Queen Mary 2, Baku and Dubai, before making London his home in 2018.
In London, Dmytro became Head Sommelier at HIDE, where he curated a wine list of some 6,000 wines, the largest in the UK, and led a team of sixteen sommeliers. He subsequently held Head Sommelier positions at Corrigan’s Mayfair and Aragawa. An Advanced Sommelier of the Court of Master Sommeliers and a former Best Sommelier of Ukraine, Dmytro joined Alain Ducasse at The Dorchester as Head Sommelier in 2025.
At Alain Ducasse at The Dorchester, Dmytro oversees a cellar of approximately 900 labels, built on a terroir-led European identity, with France at the heart. His passion lies in the art of pairing, finding wines that reveal new dimensions of a dish and elevate the dining experience.
Designed by duo Jouin Manku, who collaborated on Ducasse Paris projects in Paris, Monaco and Las Vegas, the restaurant draws inspiration from the greenery of Hyde Park nearby and the fashion flair of Mayfair, succeeding in merging tradition with modernity.
The dining room is contemporary, soft and elegant, showcasing the unadorned beauty of natural materials such as leather, wood and fabrics to an amazing effect. Reminiscent of an informal English garden, the interior presents a bold, luxurious palette of green and charcoal grey, set against carefully considered atmospheric lighting and the delicate materiality of luminous brass highlights.
The design also includes quirky elements such as walls studded with thousands of silk buttons in different shades of green.
The jewel of the restaurant is the stunning ‘Table Lumière’, a semi-private room surrounded by 4,500 shimmering fibre optics dropping dramatically from the ceiling, resulting in a striking structural masterpiece, and adorned with specially selected sets of Hermès china, Puiforcat silverware and Saint-Louis crystal for a bespoke table setting.
The Dorchester, Dorchester’s Collection iconic London property, is situated at the heart of London’s Mayfair on Park Lane.
The hotel offers guests a selection of 250 suites and rooms including three penthouse suites, many affording expansive views of Hyde Park. Some of London’s top dining is available to guests at The Dorchester including, three Michelin starred Alain Ducasse at The Dorchester serving contemporary French cuisine. The hotel provides an unabashed celebration of opulence in décor, a level of service that is nearly telepathic, and food and wine that is gloriously over the top.