April 27, 2011
Alain Ducasse (born 13 September 1956) is a Monégasque chef. He formerly held French nationality. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.
Ducasse was born in Orthez, but educated on a farm in Castel-Sarrazin in southwestern France. In 1972, when he was sixteen, Ducasse began an apprenticeship at the Pavillon Landais restaurant in Soustons and at the Bordeaux hotel school. After this apprenticeship, he began work at Michel Guérard’s restaurant in Eugénie-les-Bains while also working for Gaston Lenôtre during the summer months. In 1977, Ducasse started working as an assistant at Moulin de Mougins under legendary chef Roger Vergé, creator of Cuisine du Soleil, and learned the Provençal cooking methods for which he was later known.
Joël Robuchon (born 7 April 1945 in Poitiers, France) is a French chef and restaurateur. He was titled "Chef of the Century" by the guide Gault Millau in 1989 and also awarded the Meilleur Ouvrier de France (France's Best Craftsman) in cuisine in 1976.
He has published several cookbooks in French, two of which have been translated into English, has chaired the committee for the current edition of the Larousse Gastronomique, and has hosted culinary television shows in France. He operates a dozen restaurants in Hong Kong, Las Vegas, London, Macau, Monaco, New York City, Paris, Taipei, and Tokyo, with a total of 26 Michelin Guide stars among them – the most of any chef in the world.
Born in Atlanta, Georgia, Anna Olson moved to Toronto, Ontario with her family when she was six. Anna has fond memories of yearly trips from Toronto to New York State, Pennsylvania and Ohio to visit her grandparents, aunts and uncles, traveling through Niagara's fruit belt and the orchards bordering the route. The family would regularly make stops at farmer's fruit stands to pick up fresh goodies for the relatives.
Born in Michigan in 1974, Grant Achatz grew up in the restaurant industry, literally, his parents and grandparents being restaurateurs. Naturally curious and always driven, he could be found in the kitchen by his twelfth birthday and over the coming years spent most of his free time there, learning the basics and developing the skills that would allow him to become one of the foremost innovators in the field. Early on he realized he wanted to be a chef, and upon graduating from high school immediately enrolled at The Culinary Institute of America.