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Alain Ducasse

The famed French chef maintains that great cooking is a matter of great ingredients, and he follows this maxim at his restaurants around the globe, including Alain Ducasse au Plaza Athénée in Paris and Mix in Las Vegas.

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Alain Ducasse Stats:

Born In:
Castelsarrazin, France, 1956
Training:
Ducasse trained in France at Michel Guérard's Les Prés d'Eugénie in Eugénie-les-Bains; also under Gaston Lenôtre
Mentors/Influences:
Alain Chapel
First Restaurant Job:
Moulin de Mougins, Mougins, France
Signature Style:
Ducasse maintains that great cooking is a matter of choosing exceptional ingredients with the best natural qualities. He follows the maxim: "A turbot without genius is better than a genius without a turbot."
Defining Culinary Moment:
Eating grilled red mullet just fished out of the Mediterranean waters, simply wiped and lightly salted
Favorite Food/Ingredient:
Olive oil
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