LE CENTRE ESPRIT D'UN CHEF - ADF - ALAIN DUCASSE FORMATION

The chefs

	Christophe Larrat - Executive Chef Born in Toulouse, it is in the Darroze family that Christophe Larrat did his training. With his experiences, he leaves the province to meet Alain Ducasse and to participate at the opening of the restaurant of the Raymond Poincaré Avenue in Paris.Then, he enters the Troisgros House, where he officiates as an ambassador chef of the group for several years, and goes on lots of missions abroad, particularly to Moscow and Tokyo. But his need for transmitting his passion and for taking up with the Alain Ducasse philosophy to which he always belonged, brought him back to reintegrate the company in 2004, and especially the training center, where he officiates as an executive chef.
	Philippe Gollino - Trainer Chef Philippe Gollino was born in Monaco and spent his youth in that Mediterranean area, facing the sea. He started his career in 1990, worked in several starred restaurants of the French Riviera and carried on in Paris, where he started working in Alain Ducasse’s restaurant in 1998. In 2000, he started working as Franck Cerutti’s second man at the Louis XV restaurant of Alain Ducasse in Monaco and became chef of the bar & beef restaurant in 2005. Through his collaboration to Alain Ducasse’s Grand Livre de Cuisine « Méditerranée », he went further into his contemporary vision of Mediterranean cuisine. He eventually joined the Training Centre team in order to convey his passion for cooking.
	Gaël Boulay - Trainer Chef Gaël Boulay joined the ADF team after having practised his skills in Paris, London and specially in Montreux where he definitely found his way for the gastronomic cooking. In 2005, he crossed the road of Alain Ducasse who found out in him a great sense of accuracy and the qualities of a pedagogue; the doors of the training centre have been opened up to him ever since.
	Christophe Clarigo - Consultant Chef Christophe Clarigo worked in many prestigious hotels where he got a large view of the catering, working in turn in different spots. From September 2000, he worked in the kitchens of the Hotel Plaza Athénée and then joined the ADF team in 2004, as a consultant chef.
	Xavier Bouriot - Trainer Chef & consultant After several work experiences in Parisian and International Haute Cuisine, Xavier Bouriot joined Groupe Alain Ducasse in 2003, as a trainer Chef and consultant. His experience abroad, his marked taste for land products and his great skills as a trainer make him an efficient ambassador of Alain Ducasse’s philosophy.
	Hugo Lederer - Trainer Chef & consultant Hugo Lederer is from the South West region of France and he worked with renowned chefs such as Michel Guérard and Martin Berasategui. In 2003, he joined Alain Ducasse’s teams at the restaurant « La Cour Jardin », within Plaza Athénée Hotel and then joined the teaching team of the Training Center in 2006, as a trainer chef and consultant.
	John Gramarossa - Trainer Chef Coming from Toronto, Canada, John Gramarossa first studied economics and sociology sciences before he decided to change one of his passions - cooking - into a professional career. After an intensive training cycle, John, urged by a strong desire to travel, goes working in some prestigious companies in Italy, England, in the Caribbean and in France. He entered Groupe Alain Ducasse with a training period in the two Provençal inns, and then joined the cooking staff of the Bastide de Moustiers as a “sous chef ”. He officiates now as a trainer chef at ADF.
	Tim Briggs - Trainer Chef Tim Briggs is from England and has always been a lover of French cuisine. He quickly acceded to important positions within starred gastronomic restaurants of the French Riviera. After spending four years assisting Christophe Larrat at Troisgros, he joined him at the Centre, in 2006, to become a trainer chef.
	Adeline Robert - Trainer Chef Adeline Robert started her career at the Hôtel du Palais of Biarritz and then left to the United States, where she carried on her professional experience with Sylvain Portay, at San Francisco Ritz Carlton. Once back in France, in Paris, she carried on her career within several renowned establishments, such as Pavillon Ledoyen. In 2006, she joined the Training Centre, to convey her passion for cooking.
	Pierre Clarissou - Trainer in pastry Pierre Clarissou did his apprenticeship aside François Pralus whith whom he developed his talents as an expert in chocolate-making during three years. From 2001 to 2004, he worked as a chef de partie for the restaurant « Le Petit Nice Passédat » in Marseille, where he developed his knowledge of gastronomic desserts. He then returned to François Pralus’s where he gave demonstrations for special events and consulting operations.Those missions gave him the taste for communicating his enthusiasm for cooking, which naturally drove him to ADF in 2005, where he is now working as a pastry instructor.
	Georges Pralus - Councilor in new culinary technologies The Training Centre team has new expert in its teaching committee : Georges Pralus. Georges Pralus, who invented vacuum cooking in 1974, spent the last thirty years making this revolutionary technique known, and thus making it attractive to food professionals from all fields. Now, his skills, his talent, and his passion for state-of-the-art cooking techniques benefit to the Training Centre, through training sessions dedicated to vacuum cooking and VapoSaveur. He works in close collaboration with trainer chefs who develop their culinary expertise through those methods .
	Antoine Magnier - Trainer in service Antoine Magnier worked in many Alain Ducasse’s restaurants in Monaco, Paris, London and New York. His 8 years career within the gastronomic restaurants, inns, bistrots or conceptrestaurants, allows him to transfer his knowledge of various services.