Alain Ducasse and Alberto Marcolongo

Born in the Landes region, Alain Ducasse oversees approximately thirty restaurants worldwide, ranging from authentic bistros and casual brasseries to three-Michelin-star establishments across nine countries. He founded Teritoria, a network of nearly five hundred independent restaurants and hotels throughout Europe. Passionate about sharing knowledge, he also created an international education division, École Ducasse, specializing in culinary and pastry arts.

Alain Ducasse is now expanding his handcrafted bean-to-bar chocolate shops (Manufacture de Chocolat in Paris, London, Tokyo, and Munich), bean-to-cup coffee shops (Manufacture de Café in Paris and London), handmade gelato parlors (Manufacture de Glace in Paris), and artisanal biscuit brand (Le Biscuit Alain Ducasse, Paris).

He is a strong advocate for environmentally conscious cuisine that prioritizes diners’ health and respects the planet. To support this vision, he established the Collège Culinaire de France, a platform where chefs and producers meet and collaborate.

His latest venture is Restaurant Ducasse Baccarat located in the 16th arrondissement of Paris.

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.
His passion led him to study at Istituto di Istruzione Superiore Jacopo da Montagnana, followed by numerous impressive positions at celebrated restaurants around the globe. 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. Cerutti suggested Alberto go to Paris and work at the Alain Ducasse au Plaza Athénée.

Alberto continued to hone his craft across London, Singapore, and Italy before beginning his Benoit New York journey as Executive Sous Chef in 2019. When personal matters brought Alberto back to Europe, he stayed in the Ducasse Paris group with stints at Ducasse sur Seine and Cucina Mutualité.

But Alberto felt a pull back to New York and to Benoit, so when the opportunity arose in 2022 to lead the culinary team at the restaurant that sparked his love for the city, he eagerly accepted.
Now as Executive Chef at Benoit, Alberto upholds chef Ducasse’s vision of delectable French cuisine that blends beloved classics with modern inspiration.
While cooking is both a profession and a personal hobby for Alberto, he also enjoys biking, CrossFit and reading—cookbooks, preferably!