3 Michelin Star Chefs: Alain Ducasse, Alain Ducasse at The Dorchester

The Staff Canteen

Alain Ducasse is the chef patron of the eponymous three Michelin-starred restaurant, Alain Ducasse at The Dorchester.

French-born chef Alain Ducasse is one of the most renowned restaurateurs in the world.

Through his own successes in the kitchen, and overseeing teams who have earned Michelin stars in their own right, Alain Ducasse has the most accolades in the world to his name -  20, to be precise.

Alain Ducasse at The Dorchester, Mayfair, London


Address: 53 Park Ln, Mayfair, London W1K 1QA

Phone number: 020 7629 8866

Website: www.alainducasse-dorchester.com

Opening hours:
Tuesday to Saturday 6:30–9:30pm

Closed: Sunday and Monday


Born in 1956  in the Pyrenees, Alain began his culinary career as an apprentice at the Pavilion Landais Restaurant in Soustons, south western France, whilst studying at the Bordeaux Hotel School.

After his apprenticeships, he worked at three Michelin-starred Michel Guérard’s restaurant in Eugénie-les Bains, Les Prés d'Eugénie and for famous pastry chef Gaston Lenôtre at his 'Plaisir' restaurant in the Yvelines region. 

In 1977,  Alain started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil and still considered one of the world's greatest chefs. It was here that he learned the Provencal cooking methods which earned him fame and accolades later on.

The chef's career took a decisive turn when he joined the brigade at L’amandier De Mougins in 1980, where he climbed through the ranks to the position of head chef.

He joined the Bistrot La Terrasse in the luxurious Hôtel Juana in Antibes, in 1981 as head chef. In 1984, he and his team were awarded two Michelin stars.

The event of 1984 was to prove a trialling setback to Alain Ducasse, as it was travelling from Saint-Tropez to Courchevel that he was involved in a major aircraft crash and was left the sole survivor.

The chef was left seriously injured but undeterred in his determination to live his life doing what he loved.

In 1986, Alain Ducasse was offered a position at the
Hôtel de Paris Monte-Carlo in Monaco.

In 1988, the chef opened La Bastide de Moustiers in Le Verdon, slightly inland between Nice and Marseille, and gained financial interests in several other regional Provence hotels.

In 1996, the Alain Ducasse restaurant opened in Le Parc-Sofitel Demeure Hotels in the 16th arrondissement of Paris, which was awarded three Michelin stars eight months later.

The restaurateur expanded his business to the United States in June 2000, opening another eponymous restaurant in New York’s Essex House Hotel, which gained three Michelin stars in 2005.

The chef later closed this and relocated the venture to Las Vegas, calling it Mix. Mix earned a Michelin star but the guide has since discontinued its repertorial of the Nevada city.

In 2008, Alain Ducasse became a citizen of Monaco.

Alain Ducasse at The Dorchester

Alain Ducasse at The Dorchester opened in 2007 and is one of 30 restaurants overseen by the chef and restaurateur around the world.

It was awarded three stars in the 2010 guide, has 4 rosettes from the AA Restaurant Guide and scored a 7 out of 10 in the final edition of the Good Food Guide in 2020, which according to its criteria meant that the restaurant shows "high level of ambition," attention to the smallest detail and "accurate and vibrant dishes."

Exec chef Jean-Philippe Blondet takes a modern and refined approach, with produce sourced mainly from British and French suppliers, with no qualms about sourcing the best ingredients from around the world. 

What the guides say...

Michelin Guide

AA Restaurant Guide




Alain Ducasse’s other awards and accolades

Alain became the first chef to own three three Michelin Stars in three cities, and at one point the chef had 21 Michelin stars to his name. The World's 50 Best Restaurants List named Alain the Lifetime Achievement award in 2013.

Other ventures and endeavours

Alain Ducasse opened a cookery school in Paris in 2009, offering courses in cooking, pâtisserie and oenology at all levels.

The chef has also written a number of cookery books, most notably his culinary encyclopedia released in 2001, and most recently,Nature: Simple, Healthy, and Good, released in 2016 and Bistro: Classic French Comfort Food in 2018.

The chef started his own chocolate brand, opening luxury outlets in Paris in 2013, followed by Tokyo and London in 2018 called 'Le Chocolat Alain Ducasse.'

The brand now also has an ice cream range, 'La Glace Alain Ducasse' available at 27 sites across Paris, London and Japan.

In 2019, he opened a coffee shop, 'Le Café Alain Ducasse' in Paris and  London's Coal Drops Yard. 

With all three ventures, sourcing is crucial to the chef, making sure ingredients are not only of the highest quality but that supply chains are transparent and ethical.

When it comes to the production of chocolate, coffee and ice cream, he believes in meticulous craftsmanship and expertise are worthy of creating the experience he wants to deliver to his customers.

Alain Ducasse's Philosophy:

Having taught today's great talent - from Clare Smyth and Hélène Darroze to Claude Bosi, Emily Roux and Diego Ferrari, the chef considers it his responsibility to perpetuate the knowledge of French culinary classics, which he sees as the foundation for all greatness. 

Faced with an industry brimming with talent, the chef said that he is glad not to have to contend with today's greats. 

 "I'm glad to see the end of my career than to have to start today," he said in an interview with The Staff Canteen, laughing at the thought that "If I was forty now, I would face much more competition than I did when I was forty."

That having been said, Alain has no plans to retire anytime soon, and believes that he's never worked a day in his life. 

"It's a hobby. I say that I'm working, but in reality, I'm living out my dream." 

Videos of Alain Ducasse:

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The Staff Canteen

The Staff Canteen

Editor 7th September 2021

3 Michelin Star Chefs: Alain Ducasse, Alain Ducasse at The Dorchester