Heston Blumenthal

Heston Blumenthal’s unstoppable career can be characterized by the passion he pours into
every detail of his restaurants. He defines himself as a lifelong learner. Starting out at a very
young age, he worked his way through a myriad of establishments and restaurants to fuel his
tireless culinary education. Today, he is considered one of the world’s best chefs, and his
London restaurant Dinner boasts 2 Michelin stars.
At the tender age of 16, he traveled to the Provence region of France where he fell hopelessly
in love with the world of gastronomy. He discovered that the culinary experience was not just
about food, but could actually grow into something much more valuable: a genuine
extrasensory experience where the aromas, sound, lighting, and company around diners all
play a vital role.
The British chef of The Fat Duck (Bray, England) has long been engaged in continuous dialogue
with various other disciplines, wherein he experiments with human perception of and
relationships with food. As a pioneer of multisensory cuisine, which is founded in hard-working
creativity, Blumenthal argues that “the conscious, the subconscious, emotions and feelings
determine our behavior”.