[t.a.]Born on a farm in Castelsarrazin in Landes, September 13 1956, worked at Alain Ducasse "Moulin de Mourgins" by Roger Vergé in 1977 and opened in 1978 its collaboration with Alain Chapel at Mionnay, the chef who would become his teacher spiritual. In 1980 Roger Vergé offers him a post of a Chef "The Amandier of Mougins. A year later, Alain Ducasse is in charge of the kitchen of "La Terrasse" restaurant of Juana in Juan-les-Pins, and, in 1984, the two stars are recognized by the Michelin guide. In 1987 the Société des Bains de Mer (SBM) offers him to become a Chef des Cuisines at Hôtel de Paris in Monte Carlo, also asking him to manage the restaurant "Le Louis XV", the first restaurant of a hotel to receive in 1990 three stars by Michelin Guide. Inaugurated in 1995 "La Bastide de Moustiers" farm in Provence, which receives a star in 2002, and August 12 in 1996 opened the restaurant Alain Ducasse at the Hotel Le Parc? Sofitel Demeure Hôtels ", in Paris, that a years later obtained three stars by Michelin Guide.
Alain Ducasse has opened several other restaurants in December 1998, the first concept of the chain "Spoon, Food & Wine" in Paris in June 2000 "Alain Ducasse at the Essex House in New York, in December of that year" 59POINCARE "; in July 2002 "Auberge Iparla" in the French Basque country, the restaurant "Aux Lyonnais" in October 2002 in Paris, in September 2005, Benoit Tokyo, a Mediterranean bistro in Aoyama.
Alain Ducasse is personally interested in all aspects in the management of its premises: the choice of interior designers in the selection of staff, up to the launch of the new restaurants in Monaco, Paris, New York, Moustiers-Sainte-Marie and La Celle, in Provence.