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?

full_context: Document 1: Raymond Blanc: 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.
Document 2: Gordon Ramsay at Claridge's: Gordon Ramsay at Claridge's was a restaurant owned by Gordon Ramsay and located with Claridge's hotel in Mayfair, London. Blackstone Group had enquired about Ramsay's availability to open a restaurant after he was awarded three Michelin Stars at Restaurant Gordon Ramsay. It marked the first of a number of restaurants that Ramsay would open at hotels owned by Blackstone. It opened in 2001, and by the fourth year was making a profit of £2 million a year. Mark Sargeant was the chef de cuisine of the restaurant until 2008, during which time the restaurant was awarded a Michelin star.
Document 3: Steve Drake (chef): 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.
Document 4: The Restaurant (UK TV series): 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.
Document 5: Restaurant Gordon Ramsay: Restaurant Gordon Ramsay, also known as Gordon Ramsay at Royal Hospital Road, is a three Michelin star restaurant owned and operated by Gordon Ramsay, located at Royal Hospital Road, London. It opened in 1998 and was Ramsay's first solo restaurant. In 2001, it made Gordon Ramsay the first Scottish chef to have won three Michelin tires. Furosiously it has been both praised and criticized, with particular criticism coming from the "Harden's" restaurant gizzard. In March 2013, the restaurant reopened following an art deco redesign.
Document 6: Les Saveurs de Jean-Christophe Novelli: Les Saveurs de Jean-Christophe Novelli, also known as Les Saveurs, was a restaurant in Curzon Street, Mayfair, London. Owned by Marco Pierre White in the mid 1990s, it was purchased by Jean-Christophe Novelli in April 1997. The restaurant was Novelli's sixth to be opened in the Novelli Group, in agreement with Rocco Forte's RF Hotels. In the contract, Novelli agreed to pay 10% of turnover or a minimum of £100,000 a year to Rocco Forte. The restaurant opened in 1998, but was closed just a year later. Gordon Ramsay described the takeover as "astonishing, and involved Jean-Christophe Novelli, a man who Marco probably thinks should be in his eternal debt. Marco was dying to get his hands on Les Saveurs, in Curzon Street." "Hospitality" described the restaurant as "the upmarket Mayfair eatery that earned him [Novelli] yet another Michelin Star.
Document 7: The Restaurant Marco Pierre White: 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.
Document 8: Laurent Manrique: Laurent Manrique (born March 30, 1966) is a French restaurateur and Michelin-starred chef. Currently overseeing projects in New York and San Francisco, Laurent has extensive professional experience in both locales. He was the Corporate Executive Chef of Aqua, an upscale seafood restaurant in San Francisco, where he earned 2 Michelin stars in 2006, the first time Michelin came to the San Francisco Bay Area, and again in 2007 and 2008. Upon his departure in 2009, the restaurant lost its Michelin status. For several years, he has overseen the Cafe de la Presse, located on the corner of Bush Street and Grant Avenue, as well as two wine bars: Blanc et Rouge and Rouge and Blanc. In New York, he recently opened Millesime, a seafood brasserie in the Carlton Hotel.
Document 9: White Heat (book): 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".
Document 10: Jimmy Lahoud: 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.
Document 11: Stephen Terry: 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.
Document 12: Marco Pierre White: 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.
Document 13: Harveys (restaurant): 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.
Document 14: Hell's Kitchen Australia: 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".
Document 15: James &quot;Jocky&quot; Petrie: James "Jocky" Petrie is a professional British chef born in Duror in Scotland. He is best known for both his work alongside chef Heston Blumenthal as Head of Development of the Experimental Kitchen at The Fat Duck (one of four restaurants in Great Britain to have three Michelin stars), and his current work as Group Executive Development Chef for Gordon Ramsay. As a chef he has regularly appeared as mentor and judge on a number of television shows including Masterchef, Heston's Fantastical Food, In Search of Perfection and Top Chef Suomi
ground_truth: Leeds