A native of France’s Franche-Comté region, Raymond Blanc is a celebrated chef for his profound influence on the culinary world. His journey began with a deep appreciation for quality ingredients, nurtured by his father's hand-drawn treasure map that guided young Raymond to the best foraging, fishing, and hunting spots. 

Blanc's career took a significant turn when he moved to the UK in the 1970s. In 1977, he and his wife, Natalia Traxel, opened Les Quat'Saisons in Oxford, which quickly gained acclaim, earning two Michelin stars and the Egon Ronay Guide Restaurant of the Year award. This success was followed by the establishment of La Maison Blanc in 1981, a chain of boulangeries and pâtisseries that became a staple across the UK. 

In 1983, Blanc opened Le Manoir aux Quat'Saisons, a country house hotel and double Michelin-starred restaurant in Oxfordshire. This establishment has been awarded five AA stars and a near-perfect score from the French guide Gault Millau, solidifying Blanc's reputation as a culinary expert. 

Blanc's influence extends beyond his own establishments—he has mentored renowned chefs including Heston Blumenthal and Marco Pierre White. His contributions to the culinary arts have been recognized with an honorary Order of the British Empire (OBE) award in 2008 and the equivalent of a knighthood from France. Today, Blanc continues to inspire other chefs and delight the diners’ palates with his dedication to culinary excellence and innovation.