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Ed Reeve - Main Dinning Room

Alain Ducasse at The Dorchester offers contemporary French cuisine with a professional, bespoke and friendly service. Creativity and generosity come together for a memorable experience, infused with whimsy, pleasure and attention to details.

Alain Ducasse
Alain Ducasse

“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.

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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 Executive Chef 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 “Sauté gourmand” of lobster, truffled chicken quenelles and homemade pasta; the Dry aged beef, artichoke and bone marrow and the indulgent Baba like in ‘Monte-Carlo‘.

the team

Alain Ducasse has assembled an industry-leading team, most of whom have worked with him for many years.

Christopher Charraudeau
General Manager

Christopher started his journey in Michelin stars restaurant back in 2008 at The Gleneagles Hotel in Scotland. He then built his management career in different establishments like Hibiscus restaurant and Koffmann’s at The Berkeley.

He then joined Alain Ducasse at The Dorchester as a Restaurant Manager from 2014 to 2016 where he made a difference by being a very attentive and passionate manager by mentoring the team.

After a few years abroad, working at Benoit restaurant by Alain Ducasse in New York and lastly at Beige by Alain Ducasse in Tokyo as a General Manager, Christopher has returned to London to join forces with Executive Jean-Philippe Blondet and Head Sommelier Vincenzo Arnese to further enhance guests’ experiences.

Jean-Philippe Blondet
Executive Chef

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.

Douglas Oberson
Pastry Chef

Originally from Bordeaux, Douglas trained as a savoury chef from a young age before moving to Paris to take a position at Le Plaza Athénée and later Le Bristol where he was appointed chef de partie.

Douglas was swiftly recognised as a promising talent and moved internationally to Dolce Sky, Dubai where he took up the position of Head Pastry Chef before he was headhunted for his first position within the Ducasse group. Douglas began working at Mix in Dubai after being introduced to the Alain Ducasse brand through his work in Paris. Staying with Ducasse, Douglas moved to work at Beige by Alain Ducasse in Tokyo in 2019 where he enjoyed learning many new techniques.

Wishing to take on a new international challenge Douglas moved to Alain Ducasse at The Dorchester in early 2022 to work alongside Executive Chef Jean-Phillipe Blondet. Having been inspired by his previous travels and positions, Douglas and his team bake fresh bread daily and prepare delightful sorbets and homemade treats alongside his favourite pastry, pie breast.

Vincenzo Arnese
Head Sommelier

Originating from Napoli, Vincenzo developed a keen interest in wine from a young age, when his grandfather made him try his homemade wine at the age of five. This moment had a strong impression on him; so much so, that he decided to study hospitality and specialise in sommelier, while at hospitality school in Stresa in Italy.

Following this, Vincenzo went on to work for prestigious hotels in Switzerland, Italy and Australia, starting in 2010 as assistant Head Sommelier at ristorante Gli amici di Edo, in Pavia. Moving to Australia’s culinary capital, Melbourne in 2012, Vincenzo’s next roles were in some of the most prestigious establishments including Vue de Monde, one of Australia’s finest gastronomic restaurants. Leaving Australia for London, Vincenzo took the position of Head Sommelier & Wine Buyer with Heston Blumenthal in 2013.

In March 2021, Vincenzo came on board the Alain Ducasse at The Dorchester team as Head Sommelier, leading a team of five, all of whom share his objective – delivering bespoke and memorable service to all guests. He excels in advising the best pairings from the 1,000-bin wine list created with Gérard Margeon, Ducasse Paris’ Executive Wine Director. This talent stems from his capacity to listen and anticipate his guests’ expectations, combined with a new-wave approach to teamwork with Executive Chef Jean-Philippe Blondet and General Manager Christopher Charraudeau, and an infectious positive attitude.

Vincenzo was also recently crowned Taittinger UK Sommelier of the Year 2022 after a closely fought final, impressing the judges with his knowledge as well as his ability to garner a large stage presence, confidently dropping jokes about cigars during his role-play task.

exquisite surroundings
Table Lumiere

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 Sunset exterior medres

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.

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