Alain ducasse childhood
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Alain Ducasse
Alain Ducasse, transmitting knowledge and expertise
Both a creative chef and an entrepreneur, Alain Ducasse is above all an aesthete, an artisan of living well and eating well.
The desire to pass on knowledge is central to his projects, and he conducts his craft in a spirit of sharing. By surrounding himself with the best talent, he continues to transmit his vision and the excellence of his cuisine in each of his establishments.
Known not only for his unrivalled French cuisine, he has also developed a number of activities in the contemporary art of living well and eating well.
Guided by his lifelong curiosity, he embraces the world’s diversity and its cultural wealth.
Alain Ducasse, a chef's cuisine
Alain Ducasse’s cuisine takes its inspiration from nature and strives to be respectful, responsible, humanist and influential.
Nature is an endless source of inspiration for the chef, dictating the pace in the kitchen and the work of farmers, breeders and fisherman. Aware of the responsibility chefs have in preserving natural resources, Alain Ducasse show
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Alain Ducasse 2014 Inductee
Born in 1956 on a farm in the southwest region of France, Ducasse grew up around ducks and geese and was surrounded by boletus mushrooms and foie gras. His early childhood established the path that would lead him down the road to culinary success.
Ducasse started working at the age of 16 in the southwest of France, and then spent the next years of his life working for famous chefs and restaurants, including Michel Guérard, Gaston Lenôtre and Roger Vergé’s Moulin de Mougins. A few years later, he was chosen to lead the kitchen at La Terrasse at the Hotel Juana in Juan-Les-Pins. It was in this restaurant in 1984 that he was awarded two stars in the Michelin Guide.
In 1987, Ducasse moved to the Hôtel de Paris in Monaco
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Alain Ducasse
French chef
Alain Ducasse (French:[alɛ̃dykas]; born 13 September 1956) is a French-born Monégasque chef. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top rating) in the Michelin Guide.
Early life and career
Ducasse was born in Orthez in southwestern France and was educated on a farm in Castel-Sarrazin. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard's restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known.[citation needed]
In 2012 he held 21 Michelin stars, making him the second ranked chef worldwide in terms of total Michelin stars – Joël Robuchon had 31 and Gordon Ramsay had
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