As Executive Chef of École Ducasse, Julian Mercier passes on Alain Ducasse's philosophy to students. 

Starting as a commis de cuisine at Spoon Sanderson, an international cuisine restaurant in London, he was promoted to junior sous chef within two years. Within two years he was promoted to junior sous chef. He then became second sous chef at the Michelin-starred Bar et Boeuf * in Monaco and later at Au Spoon des Neiges in Switzerland.

 

Chef Julian continued to evolve within the Ducasse Group. He was appointed sous chef at "Spoon Carthage" in Tunisia. He then opened the restaurant "Benoit" in Tokyo and "Margaux" in Dubai.

 

Following this international success, Julian decided to return to France to work at the prestigious "Hôtel Royal Monceau-Raffles*****" as Executive Sous Chef in charge of its four restaurants. He also managed the opening of the twelve outlets of the "Lafayette Gourmet", which offers a selection of the finest sweet and savoury offerings in Paris.

 

With a total of 15 years spent with the Ducasse Group in various restaurants around the world, Julian Mercier is the perfect ambassador to train the chefs of tomorrow. As Executive Chef of École Ducasse, he ensures that the unique expertise and philosophy of Alain Ducasse is passed on.