Born in London in 1966, he was raised in Buckinghamshire and fell in love with cooking in 1982 while travelling with his parents to Provence.

A self-taught chef, Blumenthal revolutionised modern cuisine by combining culinary techniques with the principles of physics and chemistry, establishing him as one of the pioneers of molecular gastronomy.

His restaurant, The Fat Duck, has been awarded three Michelin stars, and was named the best restaurant in the world by Restaurant magazine in 2005. He also owns three other restaurants: Dinner by Heston Blumenthal, the Hinds Head, and the Crown at Bray.

As well as working as a chef, he has appeared on numerous television programmes, published cookbooks, and won multiple awards. In 2006, he was appointed an Officer of the Order of the British Empire (OBE) in recognition of his services to gastronomy.