Alain Ducasse | |
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 Alain at Identità Golose Conference 2010 | |
| Born | (1956-09-13)13 September 1956 (age 68) Orthez, France |
| Culinary career | |
| Cooking style | French cuisine |
Rating(s) | |
Current restaurant(s)
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Previous restaurant(s)
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| Website | alain-ducasse |
Alain Ducasse (French:[alɛ̃dykas]; born 13 September 1956) is a French-bornMonégasque chef. He operates a number of restaurants, includingAlain Ducasse at The Dorchester, which holds three stars (the top rating) in theMichelin Guide.
Ducasse was born inOrthez in southwestern France and was educated on a farm inCastel-Sarrazin. In 1972, when he was sixteen, Ducasse began anapprenticeship at the Pavillon Landais restaurant inSoustons and at theBordeaux hotel school. After this apprenticeship, he began work atMichel Guérard's restaurant inEugénie-les-Bains while also working forGaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant atMoulin de Mougins under legendary chefRoger Vergé, creator ofCuisine du Soleil, and learned theProvençal cooking methods for which he was later known.[citation needed]
In 2012 he held 21Michelin stars, making him the second ranked chef worldwide in terms of total Michelin stars –Joël Robuchon had 31 andGordon Ramsay had 17 at the time.[1]
Ducasse's first position as chef came in 1980 when he took over the kitchens at L'amandier inMougins. One year later, he assumed the position of head chef at La Terrasse in theHôtel Juana inJuan-les-Pins. In 1984, he was awarded two stars in the MichelinRed Guide. In the same year Ducasse was the only survivor of a Piper Aztec aircraft crash that injured him severely.[2]
In 1986, Ducasse was offered the chef position at theHôtel de Paris inMonte Carlo, with management including the hotel's Le Louis XV. After assuring himself that the Hotel's other restaurant operations were operating well, Ducasse continued to run management.[citation needed]
In 1988, Ducasse expanded beyond the restaurant industry and opened La Bastide de Moustiers, a twelve-bedroomcountry inn inProvence and he began attaining financial interests in other Provence hotels. On 12 August 1996, the Alain Ducasse restaurant opened in Le Parc – Sofitel Demeure Hôtels in the16th arrondissement of Paris. The Red Guide awarded the restaurant three stars just eight months after opening.[citation needed]
Ducasse came to the United States and in June 2000 opened the Alain Ducasse restaurant in New York City'sEssex hotel at 160 Central Park South, receiving the Red Guide's three stars in December 2005, in the first Red Guide for NYC. Ducasse became the first chef to have three restaurants awarded three Michelin stars at the same time.[3] That restaurant closed in 2007 when Ducasse chose to open a restaurant inLas Vegas named Mix, which later went on to earn one star in theMichelin Red Guide. In early 2008, Ducasse opened Adour, at the St. Regis Hotel on 16th and K Street in Washington, D.C., and has also opened the more casual Bistro Benoit New York, at 60 West 55th Street.[4]
On 2 July 2011, Ducasse prepared a multi-course gala dinner for thewedding ofPrince Albert andCharlene Wittstock. It was the first time he prepared an official meal for a head of state. He was also in charge of preparing the post-festivities brunch on 3 July, in conjunction withJoël Robuchon.[5]
Ducasse became the first chef to own restaurants carrying threeMichelin Stars in three cities. The New York restaurant was dropped from the 2007 Michelin Guide because the restaurant was scheduled to close. Ducasse has become known through his writing and influences. Ducasse is also only one of two chefs to hold 21 Michelin stars throughout his career.[citation needed]
He has been special guest in the US and Italian versions ofMasterChef.[6] In 2013 he was awarded the Lifetime Achievement onThe World's 50 Best Restaurants List.[7] In June 2022 he was recognized by the International Hospitality Institute on the Global 100 in Hospitality, a list featuring the 100 Most Powerful People in Global Hospitality.[8]
Ducasse was aFrench citizen by birth. On 17 June 2008, he became a naturalized citizen ofMonaco.[9] He chose Monegasque citizenship in order to take advantage of the principality's tax rates, giving up his French nationality as Monegasque people were not allowed to holddual citizenship at this time.[10]
Alain Ducasse's restaurants, cooking schools, cookbooks, and consulting activities had revenues of $15.9 million in 2002.[11] Ducasse has also opened a cooking school for the general public in Paris and another for chefs (ADF), which also works for theEuropean Space Agency to developastronaut meals to be taken into space.[12]
Ducasse's restaurants include:
In 2004 Alain Ducasse opened a restaurant in a resort nearBiarritz, in the French Basque Country. However, after several bombing attacks byIrrintzi, an armedBasque nationalist organization, which accused him of being a speculator and of "folkloring" the Basque Country, Ducasse decided to leave the Basque Country.[22]
In 2010 Ducasse opened a miX restaurant at the W Hotel in Vieques, Puerto Rico,[23] but he closed it in 2012.[24]
On 29 November 2017, Melco Resorts announced that Alain Ducasse would open two new restaurants and a bar at the then upcomingMorpheus Hotel atCity of Dreams,Macau. The restaurants are to be called "Alain Ducasse at Morpheus" and "Voyages by Alain Ducasse".[25] In March 2017, Ducasse opened Rech by Alain Ducass in the Intercontinental Hong Kong.[26]
 | Indicates a restaurant with one Michelin star |
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 | Indicates a restaurant with two Michelin stars |
 | Indicates a restaurant with three Michelin stars |
