Alain Ducasse

The most renowned among French chefs, a successful entrepreneur, and a prolific author with over 100 books to his name. In 2018 his restaurants have earned a total of 21 MICHELIN Stars. He advocates for the importance of eating as a social and civic act, respecting the raw material. He has also founded Alain Ducasse Education, a culinary school training future professionals in the culinary industry.

Alain Ducasse, the most renowned among living French chefs, was born on September 13, 1956, in Castel-Sarrazin, in the Landes region, to a family of farmers. From a young age, he showed a strong determination to become a chef. He had his first experience in a nearby trattoria, where he began by washing dishes and cleaning turkeys. This experience didn't discourage him; on the contrary, at the age of 16, he started an apprenticeship at the Le Pavillon Landais restaurant in Soustons, before enrolling at the hotel school in Talence, near Bordeaux. However, Ducasse left school before obtaining his professional qualification diploma, demonstrating a vital urgency that would characterize him throughout his life.

Ducasse began working with Michel Guérard, one of the members of the Bocuse gang, in 1975. Guérard became a mentor to Ducasse, profoundly shaping him with his ultra-contemporary cuisine characterized by rigor, taste, and excellence. After two years, Guérard recommended Ducasse to Roger Vergé at Moulin de Mougins on the French Riviera, where he would spend a highly formative year. It was here that Ducasse learned the key concepts of his cuisine: simplicity and authenticity.

In 1983, Ducasse was at La Terrasse in Juan-les-Pins, earning Two MICHELIN Stars. However, a tragic plane accident in 1984 forced him to take a long break. Despite severe injuries and an extended period of convalescence, Ducasse continued to "cook mentally," understanding the importance of delegation, teaching, and trust.

In 1987, the Société des Bains de Mer offered him the position of head chef for all the restaurants at the Hotel de Paris in Monaco, including the renowned Le Louis XV restaurant. Ducasse accepted, and in 1990, he succeeded in obtaining the restaurant's first Three MICHELIN Stars. This achievement made Ducasse one of the few chefs in the world to reach such a milestone.

In 1995, Ducasse opened his first restaurant in Paris, and within a few years, his business expanded to include 31 restaurants and 2 hotels, scattered across France, the United States, China, Japan, the United Arab Emirates, and the United Kingdom. In 2018, he possessed a total of 21 MICHELIN Stars. Currently in 2023, he holds 14 Stars.

Beyond being a world-renowned chef, Ducasse is also a successful entrepreneur and a prolific author with over 100 books to his credit. He is a staunch advocate for natural, balanced cuisine that respects the environment. He advocates for the importance of eating as a social and civic act and for the respect of ingredients, firmly believing that good cooking is based on quality ingredients. He has also founded Alain Ducasse Education, a culinary school that trains future professionals in the culinary industry. However, his vision extends beyond training chefs; he aims to promote food culture, hospitality, and service, which are fundamental principles of his philosophy.

Despite his immense career, Ducasse never stops experimenting and innovating. In 2018, he surprised the culinary world by taking on a new challenge: bringing gastronomy to space. In collaboration with the European Space Agency, he developed a menu for astronauts aboard the International Space Station.

In 2021, Ducasse announced the end of his collaboration with the Plaza Athénée after 20 years. This decision marked the end of an era for the renowned chef, who had a significant impact on the culinary scene of the luxurious Parisian hotel. However, as with every end, a new beginning arrived.

In 2023, the tireless Alain Ducasse prepares to embark on another exciting project, announcing the opening of a new restaurant in Rome, the Eternal City. This will be another step in his journey to spread French culinary culture and his personal cooking philosophy, combining tradition, innovation, and respect for nature and seasonal products.

Rome, with its rich history and unique culinary tradition, represents a fascinating challenge for Ducasse, as well as his commitment to elevating dining to new heights. It is certain that he will be able to blend refined French cuisine with the authentic flavors of Italian cuisine, creating a novel and unforgettable culinary experience for his guests.

Ducasse sees this new adventure as an opportunity to share his passion for cooking and education, contributing to the training of a new generation of chefs and hospitality professionals in Rome. The restaurant will become a meeting place where people can discover new flavors and learn about French gastronomic culture, enriching the city's culinary heritage.

Despite all of his achievements and accolades, Ducasse remains humble and faithful to his principles. He continues to believe in the simplicity and authenticity of dishes, the spirit of teamwork, and lifelong learning. It is his life philosophy that he continues to share with his students, clients, and the world."