Question: Raymond Blanc OBE (born 19 November 1949) is a French chef, he is entirely self-taught, but has himself taught or employed other chefs including Marco Pierre White, is a British chef, restaurateur, and television personality from which city?
Context: Marco Pierre White (born 11 December 1961) is a British chef, restaurateur, and television personality from Leeds.  White has been dubbed the first celebrity chef, and the "enfant terrible" of the UK restaurant scene.  He was called the godfather of modern cooking by Australian "MasterChef" (Season 4, Episode 53).  White was the youngest chef ever to have been awarded three Michelin stars.  He has trained notable chefs such as Mario Batali, Gordon Ramsay, Curtis Stone and Shannon Bennett. Hell's Kitchen Australia is an Australian cooking reality competition television series which premiered on the Seven Network on 6 August 2017.  The series is hosted by British chef Marco Pierre White, who previously hosted two seasons of the British version of the format and appeared in rival program "MasterChef Australia". Steve Drake is a British chef who has held a Michelin star at two restaurants, including his current establishment, Drake's.  He has previously worked under a number of chefs, including Nico Ladenis and Marco Pierre White. Stephen Terry is a professional chef from Wales, who was taught by Marco Pierre White in his kitchen "Harvey's" and currently owns, and is Head Chef at, the Hardwick Restaurant in Abergavenny, Wales.  The Hardwick was awarded a Michelin Bib Gourmand rating in 2011, which was lost in the same year. The Restaurant Marco Pierre White, also known as The Restaurant, Restaurant Marco Pierre White and later Oak Room Marco Pierre White, was a restaurant run by chef proprietor Marco Pierre White.  The restaurant was opened at the Hyde Park Hotel, London, on 14 September 1993, having previously wished to find a larger premises than his restaurant Harveys to seek a third Michelin star.  In moving, the kitchen staff was more than doubled in number, and White used Pierre Koffman's La Tante Claire as a template to pursue his third star.  This was awarded in the 1995 Michelin guide.  White then moved the restaurant to the Le Méridien Piccadilly Hotel, London, in 1997, taking on the listed Oak Room as the main dining room.  He sought a further rating of five red knives and forks in the guide, to gain the highest possible rating for the restaurant.  It gained this award in the following guide. Jimmy Lahoud is a Lebanese businessman and restaurateur in London, England.  He has owned restaurants such as Quo Vadis, L'Escargot, and Café St. Pierre (which became Maison Novelli).  Lahoud is an art collector, displaying his Picasso, Miró, Chagall, Warhol and Matisse pieces in at least one of his restaurants.  Lahoud is credited for launching the career of celebrity chef Marco Pierre White.  With White, Lahoud established White Star Line Ltd, which owns the Belvedere Restaurant. The Restaurant was a British reality television series in which a group of couples competed for the chance to set up a restaurant financially backed and personally supported by French chef Raymond Blanc.  The winning couple were given their own restaurant to run.  For the winners of the first series the prize restaurant was in Oxfordshire, near to Blanc's own Le Manoir aux Quat' Saisons.  For the second series the prize restaurant was in Marlow, Buckinghamshire. Raymond Blanc OBE (born 19 November 1949) is a French chef.  He is one of Britain's most respected chefs.  Blanc is the owner and chef at Le Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton, Oxfordshire, England.  The restaurant has two Michelin stars and scored 9/10 in the "Good Food Guide".  He is entirely self-taught, but has himself taught or employed other chefs including (for a week's probation) Heston Blumenthal, John Burton-Race, Michael Caines, Paul Liebrandt, and Marco Pierre White. Harveys was a restaurant in Wandsworth, London run by chef Marco Pierre White between 1987 and 1993.  Its French cuisine was warmly received by food critics, and it was named Restaurant of the Year by "The Times" in 1987.  It was where White became the youngest chef ever to win two Michelin stars. White Heat is a cookbook by chef Marco Pierre White, published in 1990.  It features black and white photographs by Bob Carlos Clarke.  It is partially autobiographical, and is considered to be the chef's first memoir.  The book is cited today as having influenced the careers of several Michelin starred and celebrity chefs, and was described by one critic as "possibly the most influential recipe book of the last 20 years".
Answer: Leeds