A SNAPSHOT OF ALAIN DUCASSE’S LIFE & CAREER
One of the world’s most decorated chefs is a pioneer who now helms almost 30 restaurants
1956
Born in Orthez (South West of France)
1971
Begins an apprenticeship at the Pavillon Landais restaurant in Soustons
1974
Attends Bordeaux culinary school
1975
Is commis at Michel Guérard aux Prés d’Eugénie, in Eugénie-les-Bains
1977
Works as fish chef de partie at Roger Vergé- Moulin de Mougins, in Mougins
1980
Becomes chef at L’Amandier, in Mougins (Roger Vergé’s second restaurant)
1981
Becomes chef at La Terrasse at Juana Hotel, in Juan-les-Pins
1984
La Terrasse is awarded two Michelin stars
Is the sole survivor of a plane crash in the French Alps
1987
Opens Le Louis XV-Alain Ducasse à l’Hôtel de Paris, in Monaco
1990
Le Louis XV-Alain Ducasse gets three Michelin stars, making it the first hotel restaurant to earn three stars
1995
Opens the country hotel La Bastide de Moustiers
1996
Succeeds Joël Robuchon at restaurant 59 Poincaré, in Paris
1997
59 Poincaré gets three Michelin stars
1999
Releases Grand Livre De
Cuisine: Alain Ducasse’s Culinary Encyclopedia Opens his first culinary school in Paris
2000
Moves his Parisian restaurant to avenue Montaigne: Alain Ducasse au Plaza Athénée
Opens Alain Ducasse at the Essex House in New York
2002
Takes over the historical bistro Aux Lyonnais in Paris
2004
Opens Beige Alain Ducasse in Tokyo
2005
Becomes the first chef to have three restaurants awarded with three Michelin stars at the same time
2006
Sends his first space food dishes to the International Space station
2007
Opens his first pastry school in Yssingeaux
Opens Alain Ducasse at the Dorchester, in London, which gets three Michelin stars by 2010
2013
Opens Le Chocolat Alain Ducasse, Manufacture à Paris Takes over the historical brasserie Allard, in Paris
2014
Initiates naturalness cuisine at Alain Ducasse au Plaza Athénée, in Paris
2016
Opens brassserie Champeaux, in Paris, and Ore, in Château de Versailles
2017
The documentary, The Quest of Alain Ducasse releases
2018
Opening of his first floating restaurant in Paris: Ducasse sur Seine
2019-2020
Opens restaurants in Macau, Singapore, Bangkok and a second one in Doha as well as his first Manufacture de Chocolat inTokyo
2020
Opening of École Ducasse Paris
2021
Opens Refettorio Sapid in Paris and Alain Ducasse au Grand Contrôle, in Château de Versailles Opens La Glace Alain Ducasse, (an ice cream parlor) in Paris
2022
Launches his first vegan burger, Burgal in Paris Opening of his first Ecole Ducasse in India
“MOST VEGETABLES ARE GROWN IN MY OWN KITCHEN GARDEN AND I PLUCK THEM AS AND WHEN I NEED THEM. IT CAN’T GET FRESHER THAN THAT! ” —ALAIN DUCASSE, CHEF
but a true chef is the person who enjoys even the hardships of the profession. “For example, when you are sizzling onions for a long time and your hands hurt, but you still fin d pleasure in doing it, you are a good chef in the true sense of the word,” he smiles.
Having shown the world the basics behind good food, Ducasse now has his eyes set on other planets. He’s already created Michelin-quality food for astronauts going out into space, but his next project could be food on Mars!
“This has been my dream for a long time and it is kind of getting closer as the European Space Agency is definitely looking for ways to feed astronauts on Mars,” Duscasse says, his eyes sparkling.