Born in 1956 on a farm in the Landes region, Alain Ducasse discovered the tastes of produce at an early age. Over the course of his illustrious career, Ducasse has become a culinary icon as one of the most decorated chefs in the world, holding a remarkable number of 20 Michelin starts to date.

Both chef and curator, Alain Ducasse is above all an artisan of living and eating well. At the heart of his culinary philosophy, it is the ingredients who take center stage. Anchored in the terroir and seasons, Alain Ducasse’s cuisine vibrates to the rhythm of its time, bringing together tradition and modernity, letting the produces express naturally with the plate be the narrator of it’s own story.

Alain Ducasse entrusted one of his young protégés, Alessandro Guardiani, as the executive chef of the restaurant

Alessandro Guardiani, Executive Chef

Originally from San Remo, Italy, Alessandro, 29 years old, discovered cooking like many Italians at the side of his mother and grandmother. Passionate from an early age, he joined the Ruffini Aicardi Institute to develop his culinary skills. After a few internships in the kitchens of starred hotels, he joined Franck Cerutti's brigade at the Hotel de Paris in Monaco in 2012, as a commis and then as first commis at the restaurant Le Grill.

Alessandro then joined two other Alain Ducasse restaurants. First, in 2014, Le Grill at the Dorchester, in London, where he finished chef de partie. Then, in 2016, Le Meurice Alain Ducasse (two Michelin stars), in Paris where he became assistant chef to Amaury Bouhours.

With these ten years of perfectly successful experiences, Alain Ducasse has offered Alessandro the opportunity to take over the kitchen at Muni Kyoto from July 1, 2022. "Alessandro is perfectly equipped to take the reins of the restaurants of this exceptional hotel. I know that he will bring his personal touch with all his competence.

Alain Ducasse

"I would like to thank Mr. Ducasse for his confidence, and I am happy to take up this new challenge in AlUla, a city full of heritage and culinary history.

Alessandro Guardiani

Michel Lang

Ducasse in AlUla, Dining-room Director

As a child, Michel often accompanied his father, a baker, on his bread delivery tours around Obernai, his home town. One of his clients was the Hôtel du Parc. The idea of working in this sector stemed in his mind. During his studies, a first internship introduced him to the trade of service and thus determine the rest of his career.

He soon realised that he needed to perfect his practice of foreign languages and so began a European tour. London first, in 1984, at Albert and Michel Roux's Gavroche, then Germany in 1986, at the Hotel Erbprinz in the Black Forest. And finally Italy, in 1987, at Gualtiero Marchesi in Milan.

He returned to France for a season at the Relais de Mougins before beginning a Parisian chapter as maître d'hôtel at Lasserre in 1988 and at Taillevent in 1989.

He then moved to the south of France for the opening of the Palmyre in Cannes in 1989 as 1st Maitre d'hôtel, then in 1991 as Maitre d'hôtel at the Château de la Messardière in Saint-Tropez, where he met Alain Ducasse. Between these two positions, he spent a season at the Chabichou in Courchevel.

He joined the Louis XV-Alain Ducasse in Monaco at the end of 1992 as assistant maître d'hôtel, before becoming dining room director in 2004 and then director of Alain Ducasse's restaurants at the Hôtel de Paris from 2019. In 2021, he comes to Paris to take charge of the dining room at ADMO - Adrià Ducasse Meder aux Ombres, a pop up restaurant at the Quai Branly Museum.

He will become dining room director of Ducasse in AlUla restaurant in December 2024.

Ducasse in AlUla is the first true oasis-to-table concept celebrating the vibrant

palette of flavours unique to the AlUla, with a French flair.

The pop-up restaurant, accommodating guests inside or outside, is set to open on a site adjacent to Jabal Ikmah, one of AlUla’s ancient heritage sites. The new venture seamlessly blends sustainability, French culinary excellence, and contemporary innovation for a unique and memorable experience.

Nestled against the picturesque backdrop of AlUla’s iconic oasis palm trees, the restaurant will deliver a fusion of ingredients sourced from local oasis farms and traditional flavours and, with an exquisite French touch, redefining the luxury dining landscape of the city.

Interior design is elaborated by French designer Aliénor Béchu and Donald Bovy from Volume ABC.

In alignment with AlUlas commitment to sustainable development and preservation of its natural beauty, Ducasse in AlUla has been thoughtfully designed to seamlessly harmonise with the surrounding environment. The restaurants architectural integration with the natural landscape reflects a deep respect for the regions allure and natural heritage, providing diners with an unparalleled dining experience that bridges history and innovation.

The sky, rocks, greenery, and fire are the elements that define its identity. By observing and comprehending the surroundings, the design is guided by a harmonious blend of earthly and celestial elements.

Our architecture is humble, yet profound, like the intangible link between humanity and the encompassing nature—a cornerstone of sustainable design.