Born in northern France, Benoit took up baking at an early age before progressing to patisserie. He started on the pastry section at the Paris Ritz, where he became senior sous chef. In 1995 he joined Raymond Blanc at Le Manoir Aux Quat’Saisons as head pastry chef and has remained there ever since. Along with Cherish Finden, Benoit has been a judge on Bake Off: The Professionals for eight years. His first book, Bake With Benoit Blin, was published in 2024.
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