Le Centre de Formations d'Alain Ducasse

Frank Cerutti - Le Louis XV Alain Ducasse

From his beginnings at the Terrasse du Juana (in Juan les Pins) to the kitchens of Le Louis XV - Alain Ducasse in Monaco where he currently heads the brigade, Franck Cerutti has been part of all of Alain Ducasse's adventures for more than 20 years.

Christophe Moret - Restaurant Alain Ducasse at the Plaza Athénée

After having worked at Le Louis XV – Alain Ducasse, at the restaurant Alain Ducasse Paris and at Spoon food & wine, chef Christophe Moret, has joined the Plaza Athénée restaurant in Paris, as the head chef.

Stéphane Colé - Spoon Food & Wine Paris

Stéphane Colé began his professional career as a cooking assistant, then, he quickly became chef of the SPOON PARIS in December 2003.

For fifteen years, Christian Julliard has been committed to many activities of the Group. Through demonstrations performed everywhere in the world, he managed to adapt to different situations with excellence and inspiration.
He is now chef consultant for Groupe Alain Ducasse, and most particularly for ADF .

Nicolas Berger - Plaza Athénée, Pastry

First pastry Chef at the Alain Ducasse’s restaurant the Essex House at New York, Nicolas Berger now officiates for Groupe Alain Ducasse. As a member of the training committee of ADF, he participates in the organization and in the evolution of the new pastry programs.

Franck Geuffroy - Restaurant Alain Ducasse at Plaza Athénée, Paris, Confectionery

After graduating in Lycée Hôtelier of Souillac, Franck Geuffroy started his career by working several years with Christophe Felder at Crillon. He then had several professional experiences in the field of restaurant confectionery before joining Alain Ducasse’s restaurant at Plaza Athénée as a pastry chef in September, 2004. Franck Geuffroy was the French vice-champion of individual dessert making, 1st prize of tasting, in 1998.

Sébastien Serveau - Pastry Trainer Chef

Perfectionist before everything, Sébastien Serveau started his career on the kitchen side.Then, he chose to devote himself to the gastronomic pastry.
Always in quest of new challenges, he took part in many and prestigious national and international competitions. In the end he decided to pass on his passion at the Alain Ducasse’s training centre. As a training chef in charge of the pastry, he, at first, supervised the opening of ADF in Japan, then he joined the French team.

Gérard Margeon - Chef sommelier

Born in the Hospices de Beaune, he attended the school of hotel management in 1978. His first big experience was in Biarritz for the opening of the Hôtel Miramar.He ran the dining room there from 1982 to 1987. In 1987 he left the Basque country and took over the job of Head Sommelier at the Méridien Montparnasse hotel in Paris. The most important moment in his life,without any doubt, was his meeting with Alain Ducasse, who called him to offer him the Head Sommelier’s position at Le Louis XV - Alain Ducase.He settled down successfully in Monaco, at the SBM, and then joined the team at 59 Poincaré. Today Gérard Margeon manages many contacts as well as attending a large number of wine tastings.

The teaching team asks renowned chefs to come and share unforgettable culinary moments with other professionals, and to create, within the Training Centre, a genuine crossroads for culinary cultures.

These chefs from everywhere in the world, who share a common philosophy of knowledge communication, naturally welcomed with passion the initiation of Alain Ducasse.

Within the Centre, they teach their vision of cooking through specific training sessions. 

In 2008, Jacques Maximin who recently joined the Alain Ducasse Group, Andoni Luis Aduriz (Restaurant Mugaritz / http://www.mugaritz.com / Errenteria  /Spain) and Fulvio Pierangelini (Restaurant Gambero Rosso / San Vincenzo, Italie).At the Center, they teach their vision of cuisine through dedicated training sessions.