Alain Ducasse has replaced the head chef at his eagerly awaited London restaurant at the Dorchester Hotel just three weeks before it is due to open on 13 November.
Nicola Canuti, who was announced as executive chef in September, is vacating the role to return to France “for personal reasons”.
Canuti, who previously worked with Ducasse at Le Louis XV in Monaco, has been replaced by Jocelyn Herland, who joins from Ducasse’s three-Michelin-starred Plaza Athenée in Paris, where he was most recently chef adjoint (deputy) under Christophe Moret. Herland previously worked at Ducasse’s Restaurant Alain Ducasse and Restaurant Opéra also in Paris.
The 80-cover Alain Ducasse at the Dorchester restaurant will be located in the hotel’s Terrace private dining room, overlooking Park Lane and Hyde Park.
Herland’s brigade will include sous chef Bruno Riou and pastry chef Angelo Ercolano, while restaurant manager will be Christian Laval and head sommelier will be Hugues Lepin.
Ducasse, who currently holds 12 Michelin stars, does not base himself in any kitchen and has said that he relies on his brigades to “translate” his cuisine.
By Kerstin Kühn
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