Biography of Alain Ducasse
Alain Ducasse is born on September 13, 1956 in Castel-Sarrazin. Raised on a farm in southwestern France, starts at sixteen an apprenticeship at the restaurant ' Pavillon Landais "Soustons, attending a hotel management school in Bordeaux. After his apprenticeship, he began working in Eugenie-les-Bains Michel Guerard's restaurant, and during the summer months at Gaston Lenotre. In 1977 he became the Assistant of the famous Alain Roger Vergè, creator of Cuisine du Soleil, the "Moulin de Mougins": in this period comes in close contact with the Provencal cuisine, whose techniques will make it famous in the future. Become Chief-Cook in 1980, when it runs the kitchen of "l'ecureuil", in Mougins, moves to Juan-les-Pins in the following year, in "La Terrasse" of the "Hotel Juana". Awarded two stars in the Michelin Guide of 1984, escapes in the same year in a plane crash.
After receiving the proposal from becoming Chief-Cook at the "Hotel de Paris", including management of "Le Louis XV", in 1988 Ducasse goes beyond restaurants and decided to open a hotel in Provence, "La Bastide de Moustiers", starting to have economic interests in other hotels in the region. In 1996 the French chef opens in the 16th arrondissement of Paris "The Part-Sofitel Demeure Hotels, which eight months after opening receives three stars in the Michelin Guide. Now ready to expand its fame and its stature beyond national borders, Ducasse arrives in the United States, opening in June 2000, in New York, a restaurant at 160 Central Park South: in 2005, even that place will be awarded three stars. After the adventure in the Big Apple in 2007, Ducasse moved to Las Vegas, where he inaugurated the "Mix"; shortly after, opens in Washington the "Adour", "St.
Regis Hotel "of K Street, and in New York on" Bistro Benoit ". In 2008, he, as a French citizen by birth, is naturalized Monegasque: a choice he accomplished to take advantage of the tax benefits that the residence of the Principality the guarantees. The world's first chef to have three restaurants with three Michelin stars in three different cities, Alain Ducasse has locations in Paris, London, Munich, New York, Washington, Tokyo, Las Vegas, Beirut, Saint-Tropez, Hong Kong, Mauritius, Carthago, Gstaadt and Castiglione della Pescaia.
At the head of an organization that has approximately 1400 employees, for a total of twenty restaurants inspected, Ducasse is also involved in publishing, having published several culinary books; organise cookery and collaborates with the European Space Agency, for which he works to identify foods and dishes were most suitable to the astronauts. Author of authentic cuisine and simple, oriented towards a demanding, Ducasse offers an innovative vision of Haute Cuisine, inspired by nature and respect for fisheries and agriculture. During his life he had to deal with terrorist attacks committed by an armed organization of Basque nationalists, the Irrintzi, who tried to hit him in 2004 after he had opened a restaurant near Biarritz, was accused by French Basque territory the bombers to be a speculator interested solely in a spectacle of the Basque cause, reducing territory to pure folklore. As a result of those events, the Biarritz was closed shortly thereafter.
Article contributed by the team of collaborators.