One of the culinary world\u2019s most influential figures, Blumenthal, 50, is largely self-taught.<\/p><\/blockquote>\n
Aside from a two-week stint at Raymond Blanc’s Le Manoir aux Quat\u2019 Saisons<\/em> in the UK, the London-born Blumenthal has no formal training. He developed his multi-sensory approach to cooking through investigation, experimentation and a single-minded vision to challenge culinary norms.<\/p>\n In 1995, Blumenthal opened The Fat Duck, a 40-seat restaurant in the tiny UK village of Bray, where he earned plaudits for his playful, inventive multi-course tasting menu and curious flavour combinations.<\/p>\n Blumenthal\u2019s famed recipes for snail porridge and egg-and-bacon ice cream revealed an appreciation for art and science and put him at the forefront of a gastronomic revolution. Using equal parts science, technical wizardry, imagination and a sense of humour, Blumenthal presented a hyper-experimental dining experience. He was awarded his first Michelin star in 1999, his second in 2002 and his coveted third in 2004. In 2005, The Fat Duck secured the No.1 spot on The World\u2019s 50 Best Restaurants list.<\/p>\n William Drew, Group Editor of The World\u2019s 50 Best Restaurants, said: \u201cA pioneer, an entrepreneur and a creative force, throughout his distinguished career Heston Blumenthal has challenged the way we eat and inspired a generation of chefs. His passion, energy, imagination and thirst for change have enriched global gastronomy and make him a worthy winner of the prestigious Diners Club\u00ae Lifetime Achievement Award.\u201d<\/p><\/blockquote>\n Building on the success of The Fat Duck, in 2004 Blumenthal acquired The Hinds Head, a 15th-century pub in Bray serving traditional seasonal cuisine and historic British recipes. In 2011, he launched his first restaurant outside Bray, Dinner by Heston Blumethal, at the Mandarin Oriental Hyde Park in London, to universal acclaim.<\/p>\n Dinner\u2019s menu mines historical British recipes from as far back as the 14th century and reworks them using contemporary cooking techniques. A year after opening, Dinner earned its first Michelin star and made its debut on The World\u2019s 50 Best Restaurants list at No.9, and it has maintained a position on the list ever since. His other renowned restaurants in England include The Crown pub, also in Bray, and The Perfectionists\u2019 Caf\u00e9 at London Heathrow.<\/p>\n In 2015, the maverick chef once again made headlines when he temporarily relocated The Fat Duck to Melbourne for six months while the flagship restaurant underwent a renovation. Once The Fat Duck returned to its original location, the Melbourne venue was relaunched as the second Dinner with Heston Blumenthal restaurant.<\/p><\/blockquote>\n Over the last decade, Blumenthal has forged a hugely successful TV career with shows including Heston\u2019s Feasts<\/em> and Heston\u2019s Fantastical Food<\/em>, as well as working with premium British grocery chain Waitrose<\/em>.<\/p>\n Among the world\u2019s most revered chefs, Blumenthal has received multiple honorary degrees, a fellowship of the Royal Society of Chemistry, and an OBE for services to British gastronomy. As the 2017 recipient of The Diners Club\u00ae Lifetime Achievement award, he joins an elite group of international chefs. Former honourees include France\u2019s Paul Bocuse, Alain Ducasse, Alain Passard and J\u00f6el Robuchon, as well as Alice Waters, Daniel Boulud and Thomas Keller.<\/p>\n Acknowledging this new honour, Blumenthal said \u201cI am honoured, thrilled and really quite excited to be given The Diners Club Lifetime Achievement Award. For me, this award is particularly special because it\u2019s voted by my peers. After 20 years of The Fat Duck, I now feel like I\u2019m just starting \u2013 and those 20 years were my apprenticeship. The future is very, very exciting.\u201d<\/p><\/blockquote>\n \u201cDiners Club International wants to congratulate Heston Blumenthal on his work in the culinary industry and for winning the Diners Club Lifetime Achievement award,\u201d said Sheryl Yasger, vice president of global ad brand and marketing for Diners Club International. \u201cWe value our involvement in this award and in providing our club members distinctive dining privileges at world-renowned establishments around the globe.<\/p>\n The selection process<\/strong>![\"Heston](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2017\/02\/Heston-1-x-5.jpg\")
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\nThe Diners Club\u00ae Lifetime Achievement Award is voted for by over 1,000 international restaurant industry experts and well-travelled gourmets who make up The World\u2019s 50 Best Restaurants Academy. None of the sponsors has any influence over the voting process.<\/p>\n