Benoit Blin

Benoit Blin is Chef Patissier at Belmond Le Manoir aux Quat’Saisons in Oxfordshire. Benoit uses his expertise to create a range of Viennoiseries, chocolates, ice creams, pastries and plated desserts at Raymond Blanc’s two Michelin-starred restaurant and hotel.

Raised in a small town in Normandy, France, with a bakery at the end of each street, Benoit completed an apprenticeship as a Patissier, spent a year’s National Service as a naval chef, worked at the Normandy Hotel in Deuville and became Senior Sous Chef at the Hotel Ritz in Paris. In 1995 Raymond Blanc persuaded him to come to the UK to work at Belmond Le Manoir, where he now leads a team of 13 pastry chefs.