Alain Ducasse stands out even among Michelin-starred chefs as the owner of three restaurants with three Michelin stars each, the highest rating bestowed by the prestigious institute. With over 20 stars across his career, Ducasse is a culinary icon with a growing “succession of small ateliers” rather than an empire.
Instagram / alainducasse | A decade ago, when he explored creating chocolate for his restaurants, Ducasse established Le Chocolat Alain Ducasse
In his fifty years since starting his culinary apprenticeship at Pavillon Landais, Ducasse has opened more fine-dining restaurants than most people visit in their lifetime, with a total of 34 “ateliers” owned by his company. He focuses on transferring his knowledge to younger chefs and pays great attention to their development and training.
Among his protégés, Clare Smyth is a notable success, having received three Michelin stars for her restaurant, Core by Clare Smyth in London, becoming the first female British chef to win and retain the accolade after training under Ducasse early in her career.
Alain Ducasse is known not only for his impressive culinary empire but also for his support of young chefs. One of his protégés, Clare Smyth, became the first female British chef to receive three Michelin stars. Ducasse values identifying talent and nurturing each chef’s individual culinary identity.
Instagram / alainducasse | With over 20 stars across his career, Ducasse is a culinary icon
Recently, Ducasse hosted a ‘Four Hands’ dinner at his restaurant, Alain Ducasse at The Dorchester, featuring two of his three-starred protégés as co-hosts. The menu showcased their signature dishes and was not a celebration of his own work. Ducasse continually promotes and highlights his chefs, even visiting former fosterlings such as Alex Dilling at Hotel Café Royal to check in on their progress.
Alain Ducasse acknowledges the difficulty in finding financing, a daily battle made harder by the increasing competitiveness of the market. That’s why, a decade ago, he established Le Chocolat Alain Ducasse when he explored creating chocolate for his restaurants. The company’s cult following grew steadily due to its unique approach of manufacturing, from cocoa beans to the final product.
Le Chocolat Alain Ducasse now boasts three London and 26 French shops, including La Glace and Le Biscuit, for luxury ice creams and biscuits, respectively, inspired by skincare brand Aesop. Ducasse admires Aesop’s unique shop model worldwide and approaches each venture like a Michelin-starred chef, obsessing over flavor, technique, and innovation, such as creating ice cream with a cigar aroma inspired by a tobacco-flavored tea he tasted in Japan, catering to a niche but loyal clientele.
Instagram / alainducasse | Ducasse has opened more fine-dining restaurants than most people visit in their lifetime
Despite his 21 Michelin stars and three successful businesses, Ducasse believes he still has many accomplishments to achieve.
In addition to his current endeavors, the 66-year-old runs a think tank investigating innovative methods for developing cured fish and sea vegetables.
“Our aim is to constantly improve ourselves and our craft every day,” he explains. “This philosophy is embodied in each of our ateliers, as well as in myself. Ultimately, my goal is to leave a lasting legacy of taste and enjoyment.”
