Jeremy Le Blanche

Jeremy Le Blanche’s career in the hospitality industry started right after his studies when he started working in between The Alps (Courchevel) and The French Riviera (St Tropez). After a couple of years he decided to travel to Switzerland and began his professional journey with The Beau-Rivage Palace, a historical luxury five-star hotel in Lausanne hosting Anne-Sophie Pic’s two Michelin star restaurant.

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Planning to travel further, he moved to Australia on a one-year visa and worked solely behind the bar. Sydney’s bartending market had a great contribution on his knowledge and personal development. As his work visa was coming to an end, he was offered the opportunity to return to The Beau- Rivage Palace and moved back to Switzerland. These two years spent in Lausanne were the moment when he refined his skills and knowledge, learning about mixology and customer service. Following his Head Bartender, Lazareth Yoan’s advice, he moved to London in the quest to learn more about what he enjoyed most: mixology.

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His journey with D&D London started on 6th November 2015 when he was starting his first Bartender role in Bluebird Chelsea, moving to the Meister Bar in German Gymnasium after 6 months. Fluent in English and with a better understanding of London’s bar-tending scene, he joined The Gibson (World’s 6th best cocktail bar, 2016) and trained as a bar back under Marian Beke, Bar Manager.

After an urgent return to France, his previous Bar Manager asked him to come back to German Gymnasium as Senior Bartender, where he progressed to Head Mixologist and Assistant Bar Manager. Two and a half years later, German Gymnasium remains one of his best memory and learning experiences, with an exciting menu being launched (Meister Traveller Cocktail Guide, The Icons), meeting amazing people, and a great lesson on bar management.

After moving from London to New York he has been opening many places such has Queensyard in Hudson Yard (2019), Thyme Bar speakeasy (2020) and BLU on the Hudson (2023). Thyme Bar was also one of his favorite places that he has been leading for 2 a half years. In 2022 he decided to open his own consulting company for Brands, Bars and Hotels. He had the pleasure to collaborate with some amazing brands such as Hard Rock Hotel, Yves Saint Laurent Beauty, Messika and many more.

As of now, he is the Concept & Beverage Director for BLU Hospitality Group in New Jersey. Jeremy along with his team just opened BLU on the Hudson. An upscale fine dining New American restaurant, bringing the highest quality and standards to this side of the river.

Name three cocktails which are a must have while at your bar.

Genesis, La Cosa Nostra and American Poet are three must have cocktails while at my bar.

Which is your signature cocktail?

La Cosa Nostra is my signature cocktail.

What is your advice to aspiring bartenders and bar managers?

Be leaded by Passion. Find a purpose in what you do. Be curious. Care.

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What is the USP of your bar/bars?

Table Side Cocktails are the USPs of my bars.

At work, which is your most challenging activity and why?

Combining everything I have to do in 24 hours. Schedule is busy and hours are tight.

When are you happiest?

I am happiest when my guests are happy.

Which is your favourite city for food, travel and fashion?

Food: Lyon (France)

Travel: Miami (USA)

Fashion: (Paris)

How many people are part of your team and how do you plan to make a guest’s experience special while they are a guest in your bar?

I have currently around 25 to 30 people in my team. You make a guest’s experience special by creating interactions with him/her. From a smile, to a dialogue, to a cocktail performance, it is all about delivering something that will make it memorable for your guests.

Recipe of Dragon of the winds:

Cacao nibs infused Spiced Rum – Kaffir Lime Amaro – Maple Syrup – Roots Beer – Lemon Juice

What is the secret for making a perfect cocktail?

Love is a pretty good ingredient that usually helps. You can add a little bit of passion and the result will be exquisite.