Executive Chef at Alain Ducasse at The Dorchester, London, 3 Michelin stars
Jocelyn Herland is a native of Auvergne. From 1997 onwards, he worked with Alain Ducasse in Paris, as chef de partie at Restaurant Alain Ducasse. In 2003, Alain Ducasse appointed Christophe Moret head of Restaurant Alain Ducasse at the Plaza Athénée in Paris; Jocelyn Herland joined him as sous-chef. Jocelyn later became assistant chef to Christophe Moret. In 2007, he took part in the opening of Alain Ducasse's restaurant at The Dorchester in London as executive chef. With his teams, he was awarded 3 stars by the Michelin guide in January 2010. Jocelyn is passionate about cooking and keen to transmit his passion. He loves training his teams and learning from his colleagues. In 2009 and 2012, he supervised the finalists of Masterchef Amateurs. Every day, he chooses to work with responsible and environmentally friendly suppliers. His goal: to work with the best ingredients in the most noble way possible.
« When I was assistant chef to Christophe Moret at the Plaza Athénée in Paris, we talked a lot with Alain Ducasse about how world cuisine has contributed to today's cuisine. Shiso reminds me of this period. It has a delicate and subtle scent, unlike thyme or rosemary which have a stronger aroma and identity. Its specific flavour, less powerful and peppery, goes very well with many dishes. I like to imagine infusions, which I add to lobster consommé, for example. »