Blanchette brings an illustrious 15-year career to The Ritz-Carlton, Dallas, where he previously served as the hotel’s Executive Sous Chef. During his tenure with The Ritz-Carlton brand, he has held leading culinary positions in several acclaimed hotels, including The Ritz-Carlton, Orlando, and The Ritz-Carlton, Grand Cayman. Blanchette began his career at Le Cordon Bleu of Culinary Art before fine-tuning his professional cooking and kitchen management skills staging at luxury establishments across Europe, including Hotel Arts Barcelona and the Michelin Star restaurant, Miramar. 

Chef Blanchette is proud to return to his “home hotel,” The Ritz-Carlton, Dallas, where 14 years ago he cultivated his passion and set the foundation for his career as a line cook.