Why He's No. 47

Aside from cooking, Alain Ducasse has tried to balance out his resume by working within the hotel management industry. In 2005, however, he released Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia. He worked on the book with five other French chefs to prepare an astounding 700 recipes for reference. Outside of the publishing industry, Ducasse opened a cooking school in Paris for the general public and another school for professional chefs. His school also collaborates with the European Space Agency in an effort to create meals for astronauts to take into space.

Back Stage

Alain Ducasse is currently hard at work managing his first Asian-cuisine restaurant that he opened in 2005 in Tokyo. His personal conglomerate, the Alain Ducasse Group, continues to manage restaurants, hotels, cooking schools, book publications, and consultations. With over $15 million in revenue from 2002, Ducasse's business ventures should continue to build momentum and profits into the near future.

"I have to be an artisan without forgetting to be a business director."

- Alain Ducasse

Forcaste

Alain Ducasse is a world-renown French chef. His staple restaurant is the Louis XV in Monaco, but he also manages two other eateries in New York and Paris. The Michelin Guide -- which holds the duty of ranking some of the best hotels and restaurants in Europe -- allocated Ducasse a top rating of three stars. Ducasse's status makes him the only chef in the Guide to hold such a position in three separate countries. Ducasse is also a top-rated chef in the Gault Millau guide, and his New York restaurant secured a four-star review from The New York Times.