| Date of birth | 13.09.1956 in Castelsarrazin, FR |
|---|---|
| Training | 1972: Pavillon Landais, Soustons School of Hotel Management, Bordeaux |
| CV | 1975: Michel Guérard, Eugénie-les-Bain 1977: Moulin de Mougins, Roger Vergé, Mougins, Côte d'Azur 1978: Alain Chapel, Mionnay 1980: L'Amandier, Mougins (Chef de cuisine) 1981: La Terrasse, Hôtel Juana, Juan-les-Pins 1984: ** Guide Rouge (Michelin) 1987: Le Louis XV, Hôtel de Paris, Monte Carlo (Director) 1990: *** Guide Rouge (Michelin) 1996: Alain Ducasse, Hotel Le Parc, Paris 2000: opens Alain Ducasse, Hôtel Plaza Athénée, Paris |
| Philosophy | Cooking is 60% ingredients and 40% workmanship |
|---|---|
| Member of | 1999: Châteaux & Hôtels de France |
| Awards | 1998: first 6 star chef in Michelin: *** Restaurant "Alain Ducasse", Hôtel du Parc, Paris *** Restaurant "Le Louis XV", Hôtel de Paris, Monaco 2008: 1st prize in the category 'The World's Best', Germany's Chef of Chefs Voting @ Gourmet-Portal.com |
| Special aspects | 1990: Le Louis XV is the first restaurant in a hotel to be awarded three stars. Alain Ducasse is thought to be the only top chef who does not actually cook himself. |
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