Alain Ducasse
CV and info
Date of birth
13.09.1956
in
Castelsarrazin, FR
Training
1972: Pavillon Landais, Soustons
School of Hotel Management, Bordeaux
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
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
*** 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.
