Born in 1956 on a farm in the south west region of France, Alain Ducasse was raised amongst mainly ducks and geese and was surrounded by boletus mushrooms and foie gras. This was where he developed his tastes at a very early age and quickly learnt to appreciate these ingredients, to preserve and of course, cook with them. It was his early childhood that established the path which would lead him down the road to culinary success.
Alain Ducasse started working at the age of 16 inthe southwest. Then spent the next years of his life working for famous chefs and restaurants including Michel Guérard, Gaston Lenôtre, Roger Vergé’s Moulin de Mougins (where he discovered the flavors of Provencal cooking which were later to become an essential element in his own kitchens). In 1978 Alain Chapel (near Lyon), his spiritual master and mentor, employed him before he took up an offer from Roger Vergé to be chef at his second restaurant L’Amandier in Mougins (South-East of France. A year later Ducasse led the kitchen at La Terrasse at the Hotel Juana in Juan-Les-Pins. It was in this restaurant in 1984 that Alain Ducasse was awarded two stars in the Michelin Guide.
1987 saw Alain Ducasse move to the Hôtel de Paris in Monaco to become Chef des Cuisines managing Le Louis XV. At the age of only 33, Alain Ducasse made the 33-month old restaurant, the first hotel restaurant to be awarded three stars in the Michelin Red Guide. After ensuring successful openings for the other restaurants in the hotel, Alain Ducasse dedicated himself exclusively to Le Louis XV-Alain Ducasse.
In 1996, he opened restaurant Alain Ducasse in Paris and by 1998 Alain Ducasse became the first six-star chef, three for the Alain Ducasse restaurant in Paris and three for Le Louis XV-Alain Ducasse. This was followed shortly by the opening of his first concept restaurant, Spoon, Food & Wine in Paris, (multi-ethnic cuisine) which ultimately led to the opening of the same concept in Hong Kong.
While Alain Ducasse is no longer in the kitchen, he is the driving- inspiration providing the recipes, the atmosphere, the interior design, the tableware, the kitchen organization and managing the talent. “It is the executive chef who is responsible for making it perfect everyday,” said Alain Ducasse. In surrounding himself with the best talent, he is particular in choosing the executive chefs, the dining room staff and the sommeliers.
A Chef heading Haute Cuisine restaurants: Le Louis XV-Alain Ducasse in Monaco, Alain Ducasse au Plaza Athénée in Paris (currently closed for renovations until June 2014), Restaurant Le Meurice Alain Ducasse in Paris, Alain Ducasse at the Dorchester in London, he over the years has also become an innkeeper, a publisher and a creator.
He dedicates himself actively to the training of professionals through Ducasse Education department comprising of a Ducasse Institutes in Paris and Manila, the Ecole Nationale Supérieure de Pâtisserie in Yssingeaux (Haute Loire) and Educational partnerships in the world.
He is also President of the hotel association Châteaux & Hôtels Collection and runs country inns in Provence (La Bastide de Moustiers and L’Hostellerie de l’Abbaye de La Celle) and in Tuscany (L’Andana).
He is very much involved in the bistro cuisine (Aux Lyonnais in Paris, Benoit in Paris, Tokyo and New York, Le Comptoir de Benoit in Osaka, Allard brasserie in Paris), Signature restaurants (Le Jules Verne in Paris, Beige-Alain Ducasse in Tokyo, IDAM in Doha ; Contemporary restaurants (Spoon in Hong Kong, Rivea in Saint-Tropez, Mix in Las Vegas and Saint Petersburg, Trattoria in Monaco); Timeless restaurants (Rech in Paris, Le Relais Plaza and La Cour Jardin in Paris, le Dali in Paris); Gourmet Breaks (be boulangepicier in Paris ; La Manufacture de Chocolat in Paris) the same philosophy is at the root of ALAIN DUCASSE Entreprise’s approach : good eating in everyday life.
As of January 2007, Alain Ducasse Entreprise and l’Affiche, a subsidiary of Sodexo, is attributed the concession to the Eiffel Tower restaurants. In December 2007, after two months of refurbishing entrusted to designer Patrick Jouin, the restaurant Le Jules Verne reopens.
In May 2009, Alain Ducasse opened École de Cuisine Alain Ducasse, his first culinary school for non-professionals, on the rue du Ranelagh in Paris. 2009 also marks collaboration between Alain Ducasse Entreprise and the esteemed Clinton Global Initiative.
2012 marked the 25th anniversary of his signature restaurant Le Louis XV in Monaco.
In January 2013 he opens his first Middle Eastern restaurant : IDAM at the Museum of Islamic Arts in Doha as well as in February his first chocolate factory in Paris : La Manufacture de Chocolat.
In May 2013, Johnson & Wales University (Providence, RI) confered the degree of doctor in culinary arts honoris causa upon Alain Ducasse.
His latest projects include the reopening of Restaurant Le Meurice under his guidance (September 2013) and Allard Brasserie in St Germain des prés.
Discover his universe on www.alain-ducasse.com