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1956 – He was born on the 13th day of September this year in Castel-Sarrazin in southwestern France.
1972 – When he was sixteen, he began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school.
1977 – He started working as an assistant at Moulin de Mougins and learned the Provençal cooking methods for which he was later known.
1980 – His first position as chef came in this year when he took over the kitchens at L’Amandier in Eugène Mougin.
1984 – He was awarded two stars in the Michelin Red Guide. In that same year, Ducasse was the only survivor of a Lear jet crash that nearly took his life.
1987 – He was offered the Chef des Cuisines position at the Hôtel de Paris in Monte Carlo, with management including the hotel's high end Le Louis XV restaurant.
1995 – He expanded beyond the restaurant industry and opened La Bastide de Moustiers, a twelve-bedroom country inn in Provence and he began attaining financial interests in other Provence hotels.
1996 – His restaurant opened in Le Parc – Sofitel Demeure Hôtels in the 16th district of Paris, France. The Red Guide awarded the restaurant three stars just eight months after opening.
2000 – He came to the United States and in June this year he opened the Alain Ducasse restaurant in New York City's Jumeirah Essex House hotel, receiving the Red Guide's three stars in December 2001.
2005 – He opened his first Asian restaurant in Tokyo, Japan.
2007 - He took the position as chef of the Jules Verne Restaurant located in the Eiffel Tower in Paris.
  | Page last updated: 2:37pm, 02nd May '07 |
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Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia by Alain Ducasse (Hardcover - Nov 1, 2007) A true master class in haute cuisine by a true masterFeatures 700 recipes with ingredients from anchovies to zucchiniAn extensive appendix offers a complete description, including the choosing and...  Usually ships in 24 hours |
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Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries by Alain Ducasse and Frederic Robert (Hardcover - Oct 1, 2006) In this magnificent volume, the second in theGrand Livre de Cuisineseries, celebrated chefs Alain Ducasse and Frédéric Robert comprehensively cover the art of making desserts, pastries, candy, and...  Usually ships in 24 hours |
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Ducasse Flavors of France by Alain Ducasse and Linda Dannenberg (Hardcover - Sep 21, 2006) Ducasseis a book you'll want to leave out on a coffee table. It is more than beautiful--left open, it has the power to transform the nature of a room with its exquisite photographs and recipes, which...  Usually ships in 24 hours |
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Ducasse Made Simple by Sophie: 100 Original Recipes From the Master Chef Simplified for the Home Chef by Alain Ducasse and Sophie Dudemaine and Linda Dannenberg (Hardcover - Sep 1, 2008) In this sumptuous book, Sophie Dudemaineone of Frances bestselling cookbook authorshas selected and simplified 120 recipes from Alain Ducasses encyclopedicGrand Livre de Cuisine. While... Not yet published |
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Asian Tapas: Small Bites, Big Flavors by Christophe Megel and Anton Kilayko and Alain Ducasse and Edmond Ho and Anton Kilayko and Alain Ducasse (Hardcover - Oct 15, 2004) Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes that will excite anyone yearning after... Usually ships in 24 hours |
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At the Crillon and at Home: Recipes by Jean-Francois Piege by Jean Francois Piege and Patrick Mikanowski (Hardcover - Sep 23, 2008) Not yet published |
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Charlie Rose with Richard Dawkins; Stanley Tucci; Susan Sarandon; Alain Ducasse (April 11, 2000) (DVD-R) An interview with Richard Dawkins, Oxford University, about his new book, "Unweaving the Rainbow." A conversation with Stanley Tucci, Filmmaker and Actor, Susan Sarandon, Actor, about their new film,... Usually ships in 24 hours |
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