Raymond Blanc

Raymond Blanc

Michelin-Starred Chef


As a self-taught chef Raymond worked day and night to achieve his dream - first excelling as a waiter to get his foot on the ladder. He has kept up the same passion as Chef Patron of Belmond Le Manoir auxQuat’Saisons, advisor to supermarkets and airlines and driving force behind The Restaurant TV series. He believes that everyone is trainable and that every manager has to plan. ‘You cannot succeed by doing things on the wing – or if you fail to deliver the values you promise.’


Raymond Blanc is acknowledged as a skilled entrepreneur and one of the finest chefs in the country. His cooking has received tributes from every national and international guide.

Surprisingly, Blanc never received formal training. His expertise grew from passion, intuition, experimentation and accumulating technical experience. He started in the restaurant business as a waiter, learning the trade and observing others. He opened his first business in Oxford at the age of 28 - soon hailed as Restaurant of the Year by Egon Ronay.

Raymond fulfilled a personal vision when he opened Belmond Le Manoir auxQuat’Saisons, combining Michelin two stars for the cuisine with top ratings in all the hotel guides. He also established the La Maison Blanc and Brasserie Blanc chains.

As well as a range of TV of appearances and his own series, Raymond has advised supermarkets and airlines, and written several books covering everything from his kitchen secrets to his Christmas favourites. He was also the driving force behind The Restaurant TV series. An established Anglophile, he has also contributed to public debate on British beef, organic farming and GM foods. He is a passionate, entertaining and inspiring speaker.

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