Ecole Ducasse Paris Campus - Sommet Education

Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age. At 16, the young cook entered a restaurant in France's southwest, then left to train with chefs such as Michel Guérard, Gaston Lenôtre, Alain Chapel and Roger Vergé, with whom he discovered provincial cuisine. In 2005, Alain Ducasse became the first chef to have 3 restaurants awarded with 3 Michelin stars at the same time. He is now at the head of more than thirty singular establishments.

Both chef and creator, Alain Ducasse is, above all, an esthete, an artisan of living and eating well. Anchored in the terroir and its time, Alain Ducasse's cuisine brings together tradition and modernity, excellence and respect for the product. The chef has always gathered women and men who share his values and help him fulfill his mission as a cook: to glorify the authentic tastes of each product.

For Alain Ducasse, the cuisine brings together and expresses strong values: generosity, sharing, tolerance, open-mindedness. This commitment is expressed via numerous social initiatives, as well as in the heart of his schools which transmit his passion for eating well and his humanist vision of cuisine.