Born in the Landes, Alain Ducasse is at the helm of thirty restaurants, from authentic bistros and casual brasseries to three-Michelin-star restaurants, disseminated throughout eight countries. He founded Les Collectionneurs, a network of almost five hundred independent restaurants and hotels in Europe. Passionate by knowledge transmission, he created an international Education division (Ecole Ducasse) in culinary and pastry arts.

He is now expanding artisan chocolate manufactures (Manufacture de chocolat Paris, London, Tokyo, Munich) artisan bean-to-cup coffee shops (Manufacture de café Paris, London), artisan gelato parlors (Manufacture de glace Paris), artisan biscuit manufactures (le biscuit Alain Ducasse).

He is the advocate of an environmentally-aware cuisine and of a peasants’ agriculture which takes care of eaters’ health and respects the Planet. He therefore established the Collège culinaire de France where cooks and producers meet and exchange. In the same vein, he created an accessible version of his eco-friendly cuisine to be delivered or take away: Sapid.

If we had to sum up his personality in few words: passion, pleasure, sharing, harmony, performance, rigor, curiosity, diversity, excellence, respect, audacity and memory.

These are his 12 values, his code of honor.

Language spoken : French

Photo credit : Matteo Carassale