Blanc, who opened Belmond Le Manoir aux Quat'Saisons in Oxford with wife Jenny in 1977, is a force in the kitchen, but has also advocated quality service throughout his career and has clear ideas of what constitutes good service.
Raymond Blanc's service secrets
In this video, the French-born chef tells us how service is no longer seen as 'servitude' and tells those working front-of-house that they should feel proud to do so.
However, he warns employers that the future of front-of-house will not be secure if staff are not given the correct training and support to do their jobs.
"All too often young people are thrown into the mix and aren't properly trained," he says.
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