Chefs and operational experts committed to your project

Jérôme Lacressonnière began his career as a chef in 1995 at the ‘Alain Ducasse à L’Hôtel de Paris’ in Monaco, then at the Ritz in Paris under the attentive eyes of chefs Guy Legay and Michel Roth. Chef to the Consul General of France in Hong Kong until 1999, he then joined the Alain Ducasse teams at ’59 Poincaré’ in Paris, before moving to New York to work at the ‘Alain Ducasse at the Essex House’.

In 2004, Jérôme flew to Japan for the opening of the ‘Beige Alain Ducasse Tokyo’ restaurant, where he was appointed Executive Chef in 2005.

In 2008, he was awarded a first Michelin star.
Returning to France in 2010, he put his training and international experience in commercial and contract catering to good use by joining DUCASSE Education.

In 2012, he co-wrote the book ‘Nature bébés: Simple, sain et bon’ full of simple, healthy, tasty recipes for infants, with Paule Neyrat and Alain Ducasse.

Backed by 25 years’ experience working alongside Alain Ducasse, Jérôme was appointed Director of DUCASSE Conseil in 2015. DUCASSE Conseil is an operational consulting firm that shares its expertise and vision of responsible cuisine for everyone.

Driven by a true passion for cuisine, Marie-Pia has forged her career by building on a variety of experiences in the entertainment and gastronomy sectors.

Her decision to embark upon vocational training to become a professional chef at the age of 28 demonstrates her deep commitment to achieving her dreams.

Today, as Business Development Manager at DUCASSE Conseil, Marie-Pia combines her culinary passion with her skills in partnership management and business development.

She provides comprehensive support – from the initial assessment of your needs right through to project delivery – guaranteeing optimal, personalized service at every stage of the process.

Born in Brittany, Gwendal began his training in 1995 and obtained his diplomas as a professional chef in the Île-de-France region.

After six years of apprenticeship alongside Alain Ducasse in Paris and New York, he embarked on broadening his horizons by working in a variety of establishments in France and abroad, enriching his singular culinary style.

Gwendal joined the Ducasse-Paris Group as a Consultant Chef in March 2017.

He was promoted to Senior Consultant Chef in May 2023.

During his time with Ducasse Conseil, Gwendal has acquired valuable expertise in contract catering for companies and healthcare institutions, notably thanks to the support he has provided to the residential care group EMEIS (formerly Orpéa) since his arrival.

His commitment has been essential in training and enhancing the skills of the company’s staff.

Hisanobu Shigeta, a Consultant Chef at DUCASSE Conseil, is the former head chef of the restaurant Spoon in Paris.

His 17 years’ experience working alongside Alain Ducasse and Ducasse Paris chefs Romain Meder, Pascal Féraud, Wilfrid Hocquet and Jérôme Lacressonnière have endowed him with robust technical expertise and an open mind to the world’s different cuisines.

Known for his strong personality and author of the book ‘Les routes des épices’, Nobu shares his expertise with our customers and partners in France and abroad.

A graduate of Vatel Bordeaux and the Institut Paul Bocuse, as well as having completed internships in prestigious establishments such as Le Bristol Paris, Eden Rock St Barths, and Château Saint-Martin, Andréas has developed robust skills and training in the luxury hospitality industry.

He joined the DUCASSE Conseil team to widen his knowledge and progress alongside experienced professionals in an environment where innovation and creativity are at the heart of each project.

As a passionate and experienced project manager, he oversees and ensures the smooth execution of projects.