Which English chef developed triple-cooked chips?

The English chef who developed triple-cooked chips was Heston Blumenthal.

Blumenthal developed the method while pursuing what he described as the ideal chip: crisp and glass-like outside, yet soft and fluffy inside. The technique adds a simmering stage to the familiar two-fry process. The potatoes are first simmered until they nearly fall apart, then dried, fried at a lower temperature, cooled, and fried again at a higher temperature.

The first cooking softens the potato and creates surface cracks; drying removes moisture that would otherwise soften the crust. The two frying stages then build the crisp exterior. A typical version uses a lower-temperature fry around 130°C, followed by a final fry around 180°C.

The chips were first served at Blumenthal’s restaurant, the Fat Duck, in 1995. The name can cause confusion because other chefs had used related pre-cooking or multi-stage techniques, but the distinctive triple-cooked method is associated with Blumenthal. It is also not simply three rounds of frying: the initial simmer is part of the process.