Alain Ducasse has been defining high-end gastronomy for decades. The French chef’s culinary group, Ducasse Paris, now leads more than 60 restaurants, cafes and chocolate shops around the world, including Alain Ducasse at the Dorchester, Le Meurice Alain Ducasse and Beige Alain Ducasse. He holds 21 Michelin stars, making him second only to late chef Joël Robuchon for the most awarded of all time. But these days, Ducasse is focused on handing the reins over to his devoted protégés, many of whom helm his global restaurants.

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Ducasse’s latest opening is Il Ristorante Alain Ducasse at the Romeo Hotel Napoli, a new fine dining experience in Naples, Italy that promises to combine Ducasse’s signature haute gastronomy with Italian ingredients and inspiration. It’s led by Alessandro Lucassino, who previously worked with Ducasse in Paris at the Plaza Athénée and Cucina Mutualité.

There is pasta on the menu—a big concern for Italian diners—but it’s also focused on French tradition. “We are here to learn and to interpret the cuisine and recipes,” Ducasse told the crowd at the restaurant’s lively opening at the end of June. “We will do pasta, but we want to bring something different.”

Ducasse will also open new restaurants in the Romeo Collection’s forthcoming Romeo Roma, set to open in Rome later in 2024, and Romeo Massa Lubrense on the Amalfi Coast, which will arrive in 2025. French chef Stéphane Petit, another of Ducasse’s longtime mentees, will head up the Rome outpost. But while these dining establishments will share his overall........

© Observer