Jocelyn Herland, Executive Chef, Alain Ducasse at The Dorchester

The  Staff Canteen

The Staff Canteen

Editor 25th February 2014

IN ASSOCIATION WITH

Jocelyn Herland, executive chef at The Dorchester Hotel, tells The Staff Canteen what it's like to work as a chef under Alain Ducasse at The Dorchester. Born in Auvergne, France, Jocelyn Herland started working as a chef at 18 years old. He was inspired to become a chef by the simple pleasure of cooking and the pleasure of satisfying other people through cooking.
Jocelyn has been working with Alain Ducasse for almost 17 years.
From 1997-2000, he was Chef de Partie at Restaurant Alain Ducasse at 59 Avenue Poincarré (three Michelin stars). He then moved as Chef de partie to the Restaurant Opéra (one Michelin star) at the Hotel Inter-Continental in Paris, and as Sous Chef to the Royal Monceau Hotel. In December 2003, when Alain Ducasse introduced new Head Chef Christophe Moret to Alain Ducasse at the Plaza Athénée in Paris, Jocelyn joined him as Sous Chef, progressing to his most recent post as Chef Adjoint (deputy). In November 2007, he became Executive Chef at Alain Ducasse at The Dorchester when the restaurant opened in London. in January 2010 he succeeded in gaining the restaurant three Michelin Stars.
Jocelyn 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. Jocelyn only uses the freshest and most seasonal products, strictly sourced for their quality and provenance.

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The  Staff Canteen

The Staff Canteen

Editor 25th February 2014

Jocelyn Herland, Executive Chef, Alain Ducasse at The Dorchester

IN ASSOCIATION WITH