Alain Ducasse

Born in les Landes, France, Alain Ducasse dis­covered Mediterranean cuisine, which remains his reference, at a very young age. In 1998, he was the very first chef to simultaneously run two Michelin three-starred restaurants. He had invented a new manner of being a chef, combining the creation of new restaurants, innkeeper, publisher, and mentor. Insatiably curious about the diversity of world food, Ducasse owes a great deal of his success to his passion to teach from his experience and knowledge.