Alain Ducasse
'Alain Ducasse is a truly modern chef - he fulfils the roles of chef, company director, team leader, school principal, head of PR and chief spokesman, head of personnel, talent spotter, teacher and coach.' Jean-François Revel, L'Atelier de Alain Ducasse

He involves himself in every aspect of the business, from choosing interior designers to recruiting staff and launching his new restaurants in Monaco, Paris, New York, Moustiers-Sainte-Marie and even La Celle en Provence. There is also the Ducasse label, seen at prestigious events in Raffles Hotel in Singapore, at Margaux in the Bordeaux region, always in collaboration with the very best exponents in their field, to create products of the highest quality.

Christophe Moret - Chef of Alain Ducasse at the Plaza Athénée
'Alain Ducasse lays out the broad strokes. It's up to me to fill in the lines,' says Chef Christophe Moret, who apprenticed at the Louis XV-Alain Ducasse in Monaco, became Sous Chef at Restaurant Alain Ducasse in Paris, Avenue Raimond Poincaré, then Chef at Spoon food & wine in Paris. The new spécialités of the Plaza Athénée restaurant? Brittany Langoustines with Court Bouillon Reduction and Osetra Caviar from Iran; and Bresse Chicken with Albufera Sauce. The plaisirs de table? Turbot en Tronçon with Shellfish / Shrimp 'Bouquet' and Parsley Juice; Local Lamb Chops and Saddle with the First Vegetables of the Season...

As each preparation only involves two or three seasonal elements, the cuisine is clear, easy to read.

Philippe Marc - Executive Chef
Having started off his career in a number of three-Michelin-starred kitchens, Philippe Marc entered the culinary world of historic grand palace hotels, travelling through south-east France and working in numerous luxury hotels such as the Vista Palace at Roque Brune, Don Caesar in Antibes and the famous Hotel de Paris in Monte Carlo, where he first met Alain Ducasse.

Leaving these luxury surroundings, Philippe returned to his roots, working in his family-owned restaurant in Lyon.

A few years later, having decided to leave for the capital, he gained the position of successful chef in a small restaurant in the Latin Quarter and, following a positive review in the press, Philippe Marc once again caught the attention of Alain Ducasse, who offered him the esteemed position of Executive Chef of the kitchens of the Plaza Athénée.

Christophe Michalak - Pastry Chef
To earn the title of the sweetest seducer at the Plaza Athénée requires experience behind the scenes in the world's most renowned places:
London, Brussels, Tokyo and New York as well as famous French pastry establishments such as Fauchon and Ladurée.

Christophe Michalak has demonstrated his passion, drive and desire to surprise and re-invent the classics of the French pastry world and is the pioneer of countless tempting creations such as the Peach Leba Macaroon or the striking and championship-winning Oreade.

A true aesthetician, who once dreamt of entering the world of fine arts, Christophe won the prestigious World Pastry Championship in 2005 (the title is held over a period of two years) and continues to thrive in discovering and experimenting with new sweet territories within the Plaza Athénée.

Thierry Hernandez - Bar Director
Having launched his career in the bar of a grand Parisian palace, followed by extensive experience in the food and beverage division at the Gleneagles Hotel (member of The Leading Hotels in Scotland), Thierry Hernandez first joined the Plaza Athénée team as a bar server.

In 2001, after The Bar had been completely refurbished and redesigned by Patrick Jouin (a former student of Philippe Stark), Thierry Hernandez took over the position of Bar Director.

From this point on, Thierry Hernandez faced the continual challenges of reinvention and innovation by creating numerous cocktails that were in perfect synergy with the unrivalled bar of the Plaza Athénée - renowned for mixing modern design within its 18th-century wood panelling.

Here at The Bar is where people can discover the most daring and creative cocktails, created by Thierry Hernandez and his team, complemented by the Plaza Athénée's legendary service.