About the Author
Alain Ducasse comes from the Landes region of southwestern France and is one of the most renowned chefs of his generation. He is also a restaurant designer, hotelier, and teacher of the culinary arts. Over thirty years, he has developed a unique savoir faire, which has helped define the contemporary art of living and eating. He believes strongly in sharing his passion and knowledge and developing his constant curiosity, which helps him soak up the cultural diversity of the world. Alex Vallis
is the digital features editor of Food & Wine
Magazine, focusing her attention on chefs and restaurants. Vallis also writes for New York Magazine, Grub Street,
NBC Online, and Saveur.
She has been a James Beard Award nominee. Dan Barber
is a chef and owner of several restaurants including Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York. He writes frequently on food and agricultural policy. Pierre Monetta
, a young Paris-based photographer, loves to watch and capture what daily life has to offer. He specializes in fashion, food, and travel photography and produced a series of photographs for Alain Ducasse’s restaurants in the Plaza Athénée, Paris, and the Dorchester, London. He is the photographer of all the titles in Alain Ducasse's "J'Aime" collection.