In a period of some 15 years, Alain Ducasse has already employed over 500 people.

He takes a close interest in recruiting teams for his restaurants. He selects, welcomes and trains his new colleagues before encouraging them to stand on their own two feet, while keeping a watchful eye on their progress.

Franck Cerutti, Alain Soulard, Benoît Witz… are all former pupils of Alain Ducasse, as are dozens and dozens of apprentices, commis-chefs and chefs de partie who have worked in his kitchens.

There they all learned the importance of using the best ingredients and are proud to belong to the “Ducasse generation” – an extraordinary network of chefs, working from New York to Singapore, all well versed in his mantra “60% ingredients and 40% technique”.