Chef's profiles at Hôtel Plaza Athénée, Paris
In thirty years, Alain Ducasse, the famous chef, has developed his own unique expertise in lifestyle and gourmet cuisine. He is both a chef-designer, producing meals that are just right, and a businessman, working to establish a modern business model, pass on his knowledge and maintain an open mind when it comes to the world of cooking and hospitality.
Alain Ducasse is the head of more than twenty restaurants worldwide (including three with three Michelin stars that bear his name), three delightful inns and a chain of traditional, independent hotels. His view of his profession is based on two main ideas – his desire to share his passion for good food and his determination to pass on his knowledge. This can be seen in his books, his courses for professional chefs and enthusiastic amateurs and his consultancy work. He has an enquiring mind that steeps itself in the rich diversity and culture of the world as a whole.
After learning his craft in a number of 3-star restaurants, Philippe Marc began working in the kitchens of luxury hotels, travelling the length and breadth of South-Eastern France and working his magic in such outstanding hotels as the Vista Palace in Roquebrune, the Don César in Antibes and the Hôtel de Paris in Monte Carlo where he met Alain Ducasse.
After perfecting his skills in the bar of a leading luxury hotel in Paris and gaining experience in every sector relating to food and drinks in Scotland, at Gleneagles, one of the Leading Hotels of the World, Thierry Hernandez began work at the Plaza Athénée as a barman.