Alain Ducasse and Alberto Marcolongo
Alain Ducasse
From the family farm, in South-West of France, to a prominent place on the high-cuisine global scene: such is the impressive Alain Ducasse’s journey. After having worked with some of the best professionals, he gained his first three Michelin stars at only 33 years, at Le Louis XV, in Monaco. Many others will follow, as he opens restaurants, from Paris to New York, Tokyo to Bangkok. He also boldly extended the scope of his activities in Hospitality, in Education and, more recently, in artisan manufactures of chocolate, coffee, gelato and biscuits. In 2024 he releases Good Taste, a book that is part manifesto, part memoirs (Gallic)
Alberto Marcolongo – Executive Chef Benoit New York.
Born in the northern Italian region of Verona, Alberto Marcolongo fell in love with hospitality and cooking at an early age, inspired by times spent in the kitchen with his mother and grandmother. After working at the renowned Ristorante D’O of Chef Davide Oldani near Milan, Alberto brought his talents to Hotel de Paris Monte Carlo in 2011 where he worked with Executive Chef Franck Cerutti, one of Ducasse’s closest collaborators. Alberto continued to hone his craft across London, Singapore, and Italy before beginning his Benoit New York journey as Executive Sous Chef in 2019, becoming Executive Chef in 2022. Alberto upholds chef Ducasse’s vision of delectable French cuisine that blends beloved classics with modern inspiration. In 2024 Benoit New York celebrated its 15th anniversary.
