Heston Blumenthal
Chef
Heston Blumenthal is a pioneering chef from the Michelin-starred British restaurant The Fat Duck. His food is created to replicate the intensity of what he calls 'memory taste', an idea borne out of his belief that there are certain flavours and smells that can evocatively take us to a place or time. He is a food innovator, having established a completely new way of producing food, and a physically original way of engaging with it, coined 'molecular gastronomy'. Blumenthal is interested in food being about much more than just how we see and experience it in all the conventional senses. This ability to break the rules of his medium, and conquer the boundaries of other media has been coined 'gastronomic alchemy', and Blumenthal's restaurant was voted one of the top 50 restaurants in the world in 2005.
Blumenthal has authored a number of books, notably the 2006 book, In Search of Perfection: Reinventing Kitchen Classics.
Heston Blumenthal is a pioneering chef from the Michelin-starred British restaurant The Fat Duck. His food is created to replicate the intensity of what he calls 'memory taste', an idea borne out of his belief that there are certain flavours and smells that can evocatively take us to a place or time. He is a food innovator, having established a completely new way of producing food, and a physically original way of engaging with it, coined 'molecular gastronomy'. Blumenthal is interested in food being about much more than just how we see and experience it in all the conventional senses. This ability to break the rules of his medium, and conquer the boundaries of other media has been coined 'gastronomic alchemy', and Blumenthal's restaurant was voted one of the top 50 restaurants in the world in 2005.
Blumenthal has authored a number of books, notably the 2006 book, In Search of Perfection: Reinventing Kitchen Classics.
