Heston Blumenthal

At 57 years old, Heston Blumenthal has this physical status:

Heston Marc Blumenthal (born 27 May 1966) is a British celebrity chef.

He is the sole proprietor of The Fat Duck in Bray, Berkshire, one of five restaurants in the United Kingdom to feature three Michelin stars; it was voted No. 668. In 2005, 1 of the World's 50 Best Restaurants was named. Blumenthal owns Dinner in London, which includes two Michelin actors as well as two pubs in Bray, The Crown at Bray and The Hinds Head, which each have a Michelin star.

He created recipes for triple-cooked chips and soft-centred Scotch eggs. He advocates for scientific research in cooking, for which he has been given honorary degrees from Reading, Bristol, and London universities, as well as a Fellow of the Royal Society of Chemistry.

He is a pioneer of multi-sensory cooking, food pairing, and flavor encapsulation.

In books, newspaper columns, and a television series, he has outlined his theories.

Early life

Heston Marc Blumenthal was born in Shepherd's Bush, London, on May 27th, 1966, to a Jewish father born in Southern Rhodesia and an English mother who converted to Judaism. In German, his surname comes from a great-grandfather who migrated from Latvia and means "flowered valley" (or "bloom-dale).

Blumenthal was born in Paddington and attended Latymer Upper School in Hammersmith; St John's Church of England School in Lacey Green, Buckinghamshire; and John Hampden Grammar School, High Wycombe.

On a family holiday to Provence, France, when he was taken to the 3-Michelin-starred restaurant L'Oustau de Baumanière, his passion in cooking began at the age of 16. "The whole multi-sensory experience" inspired him, as the sound of fountains and cicadas, the heady scent of lavender, and the sight of the waiters carving lamb at the table was inspired. With French chefs such as Alain Chapel, he was inspired by cookbook series Les recettes originales as he learned to cook.

Blumenthal began an apprenticeship at Raymond Blanc's Le Manoir aux Quat' Saisons but was suspended after a week's probation. 28 During the next ten years, he served in a "relatively undemanding sequence of jobs – credit controller, repo man – during the day, teaching himself the French classical repertoire in the evenings. Harold McGee's book On Food and Cooking: the Art and Lore of the Kitchen (1980s) was a pivotal moment. This pushed kitchen techniques from searing meat to seal in the juices, and Heston was encouraged to "adopt a completely different attitude toward cuisine, which has been boiled down to: question everything."

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Personal life

Blumenthal married Zanna, his first wife, in 1989, and they had three children together. He was in a relationship with Suzanne Pirt from 2011 to 2015. In May 2018, Blumenthal married Stephanie Gouveia in the Maldives.

Blumenthal said he is Jewish.

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Career

Blumenthal purchased the Ringers, a run-down pub in Bray, Berkshire, and reopened it as the Fat Duck in 1995. It attracted the attention of food critics right away; Matthew Fort and Fay Maschler lauded the cooking. 62 Blumenthal referred to the original restaurant as a "bistro."

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In 2004, Blumenthal acquired the Hind's Head, which is also in Bray. The building was a 15th-century tavern; it now serves traditional seasonal cuisine and historic British dishes. It was named as "Pub of the Year" by the Michelin Pub Guide in 2011.

Blumenthal opened Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park, London, in January 2011. Historians were instrumental in the restaurant's dishes from historic British cuisines. In 2012, Dinner was rewarded with its first Michelin star. In 2013, it was voted the seventh best restaurant in the country. In the 2014 Michelin Guide, it was awarded its second Michelin Star.

Blumenthal unveiled the Perfectionists' Cafe in Heathrow Airport in June 2014.

In 2015, the Fat Duck was temporarily relocated to Melbourne, Australia, whilst the Bray restaurant was restored. Heston Blumenthal's restaurant became a permanent Melbourne-based dinner after its temporary opening.

Heston Blumenthal, a British Society of Chemistry researcher, produced a book Kitchen Chemistry as part of a six-hour television series, Kitchen Chemistry with Heston Blumenthal, which was broadcast on Discovery Science and a book Kitchen Chemistry. They have been reproduced on the Community Channel for the first time.

Heston Blumenthal, In Search of Perfection and Heston Blumenthal: Further Adventures In Search of Perfection.

Blumenthal went from the BBC to Channel 4 in March 2008, joining the channel's group of celebrity chefs, which also included Jamie Oliver, Hugh Fearnley-Whittingstall, and Gordon Ramsay. On Channel 4's three-part series of television shows on January 2009 covered his attempts to upgrade the menu at a Little Chef motorway restaurant on the A303 road in Popham. Blumenthal's menu grew to 12 locations in 2013 but his dishes were outlawed from all restaurants.

Blumenthal began a short series of shows called Heston's Feasts in March 2009, which included themed dinner banquets. In 2010, a second series of this was created and launched.

Heston's Mission Impossible, a Channel 4 documentary, began airing on February 22, 2011. Heston's Mission Impossible, in which Heston targets food served in various industries and wants to improve the food to meals that people love to eat.

How to Cook Like Heston aired on Channel 4 in January 2012. The program was targeted at home cooks and featured some of Blumenthal's more approachable techniques.

Blumenthal hosted Heston's Amazing Food on Channel 4, part of Channel 4's latest series of Heston's Great British Food, which was also included in a new 2014 edition of Heston's Fantastic British Food, which was also commissioned by Channel 4.

Blumenthal appeared as a judge in the Channel 4 series 'Crazy Delicious,' hosted by British comedian and TV presenter Jayde Adams, as well as chefs Niklas Ekstedt and Carla Hall in 2020.

He appeared as a judge in the french version of Top Chef in 2021, recommending a food pairing test.

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