Alain Passard started his when he was only 15 years old. When he was 26, he was the youngest chef to win a Michelin star. Four years later, Alain Passard opened his own restaurant- L’Arpège, which became a well-known establishment in the past decades. Aside from running his restaurant, Passard has written dozens of food articles and is teaching the culinary art. Many chefs around the world refer to Alain Passard as a true artist, and hold him as an inspiration for their work.
Philippe Legendre was born in the Vendée, a part of the Pays-de-la-Loire region in France. He arrived in Paris when he was 16, and worked in some of the city’s renowned institutions, such as the Sheraton and Ritz hotels and the Taillevent restaurant, where he had worked for 18 years. in 1999 he had become the head Chef of the restaurant “Five”, of the hotel George V in Paris, where in three years he won three Michelin stars.
Jean Louis Neichel
Jean Louis Neichel was born and raised in Strasbourg, the capital of the Alsace region of France. As a young chef he worked in many restaurants in france and Germany, until he was a position as a sous chef at the legendary Spanish restaurant El Bulli. 4 years after he strted working in El Bulli, the restaurant gained it’s first Michelin star. In 1981 he Neichel had opened his own restaurant in Barcelona, where he won two Michelin stars.
Ferran Adria Acosta
Ferran Adria Acosta began his culinary career in the early 1980th when he was only 18. His started as a dishwasher at the Playafels hotel in Barcelona, where the chef de cuisine taught him the basics of Spanish cuisine. When he was only 25, he became the sole chef of the one Michelin star restaurant El Bulli. During the next 20 years, he gained the restaurant two more Michelin stars.
Ramiro Rodriguez Pardo
Ramiro Rodriguez Pardo is known as one of the Chefs that keep reinventing the Argentinian cuisine. He arrived to Buenos Aires from his homeland Spain when he was only 22, and built his reputation from below, climbing to the elite of the city’s gastronomic world. Today, his name is associated with the Spanish and the Argentinean cuisine, as one who contributed largely to it’s evolvement.