Heston Blumenthal, the self-taught Michelin starred chef, continues to surprise with his astonishing creativity.
Heston Blumenthal first fell in love with the idea of becoming a chef when he was visiting a three-star restaurant with his parents at age sixteen. From then on, he did his best to fulfil his dream: He worked hard during the day to make a living and researched and practised even harder at night. Besides from learning by cooking the same dish over and over again to perfect it and studying from numerous books, he travelled to France to learn everything about gastronomy. He is entirely self-taught but for three weeks in professional kitchens.
In 1995, Blumenthal opened his first restaurant, The Fat Duck. Even though the restaurant did not seem very promising at the beginning, having a small kitchen, only one door and no view, it soon received good critics.
Due to problematic gas pipes, Blumethal started working with the physicist Dr Peter Barham and Professor Tony Blake, who inspired him to try a different kind of cooking.
In 2000, The Fat Duck re-opened after a refurbishment, introducing multi-sensory cooking and unconventional dishes. Heston Blumenthal has been awarded his third Michelin star just a few years afterwards.
Heston Blumenthal owns three other restaurants, ‘Dinner by Heston Blumenthal’ (2011), ‘Hinds Head’ (2004) and ‘The Crown at Bray’ (2010).
