Alain Ducasse
About
Alain Ducasse is a Monegasque chef and restaurateur who operates a global portfolio of restaurants, culinary schools, and food-related businesses through the Ducasse Paris group. Born in 1956 in Castel-Sarrazin, France, Ducasse became the first chef to hold three Michelin stars simultaneously at three different restaurants, earning the distinction across his establishments in Monaco, Paris, and New York.
Ducasse's flagship restaurants have included Le Louis XV - Alain Ducasse at the Hotel de Paris in Monte Carlo, which received three Michelin stars in 1990 and has maintained them since; Alain Ducasse at The Dorchester in London; and the former Alain Ducasse au Plaza Athenee in Paris. His restaurants span a range of concepts from haute cuisine to bistros and are located across France, Monaco, the United Kingdom, Japan, and other countries. The total portfolio has encompassed over 30 restaurants at various times.
Beyond his restaurants, Ducasse operates the Ecole de Cuisine Alain Ducasse in Paris, a professional and amateur culinary school. He is also involved in chocolate production through the Manufacture de Chocolat Alain Ducasse in Paris, which produces bean-to-bar chocolate sold at dedicated retail locations. His publishing arm, Ducasse Edition, produces cookbooks and culinary literature.
Ducasse holds dual French and Monegasque citizenship. He was one of the first chefs to build a multinational hospitality brand under a single chef's name. His culinary approach emphasizes the quality of raw ingredients, Mediterranean flavors, and a philosophy of essential cuisine that seeks to express the natural character of each product with minimal intervention.
Ducasse's flagship restaurants have included Le Louis XV - Alain Ducasse at the Hotel de Paris in Monte Carlo, which received three Michelin stars in 1990 and has maintained them since; Alain Ducasse at The Dorchester in London; and the former Alain Ducasse au Plaza Athenee in Paris. His restaurants span a range of concepts from haute cuisine to bistros and are located across France, Monaco, the United Kingdom, Japan, and other countries. The total portfolio has encompassed over 30 restaurants at various times.
Beyond his restaurants, Ducasse operates the Ecole de Cuisine Alain Ducasse in Paris, a professional and amateur culinary school. He is also involved in chocolate production through the Manufacture de Chocolat Alain Ducasse in Paris, which produces bean-to-bar chocolate sold at dedicated retail locations. His publishing arm, Ducasse Edition, produces cookbooks and culinary literature.
Ducasse holds dual French and Monegasque citizenship. He was one of the first chefs to build a multinational hospitality brand under a single chef's name. His culinary approach emphasizes the quality of raw ingredients, Mediterranean flavors, and a philosophy of essential cuisine that seeks to express the natural character of each product with minimal intervention.
Fine Dining
Alain Ducasse operates a portfolio of restaurants worldwide, from three-Michelin-star establishments to bistros. His flagship Le Louis XV in Monte Carlo has held three stars since 1990. Ducasse was the first chef to simultaneously hold three Michelin stars at three different restaurants. His culinary philosophy emphasizes Mediterranean flavors and the essential character of premium ingredients.
Luxury Chocolates & Confections
The Manufacture de Chocolat Alain Ducasse in Paris produces bean-to-bar chocolate, with Ducasse overseeing the entire process from sourcing cacao beans to finished products. The workshop and retail boutique are located in the 11th arrondissement of Paris, offering pralines, ganaches, and chocolate bars made from single-origin cacao.
Brand Details
Brand Tier
Ultra-Luxury
Price Range
$150 - $700 per person
Founded
1987
Headquarters
Paris, France
Parent Company
Ducasse Paris
