Their mentor, Alain Ducasse, is committed to introducing young talent to the world and nurturing the next generation. Both chefs are representatives of this group of young chefs, who have inherited his philosophy, but are also demonstrating their own creativity.

Amory Boulle, based in Paris, France, makes the most of local ingredients and creates dishes with sustainability in mind, While rooted in the traditions of French cuisine, his cuisine is characterized by innovation, incorporating new perspectives.

On the other hand, Alessandro Gardiani, who is based in Kyoto, Japan, is known for his one-of-a-kind cuisine that combines his roots in Italy, French cuisine cultivated under Alain Ducasse, and Japanese culture. The restaurant offers contemporary French cuisine that incorporates ingredients from Kyoto and other parts of Japan.

The special dinner, which is only possible because the two are also close friends, offers guests a one-of-a-kind cuisine that is a cross between French and Japanese cultures. Please join us for two days of culinary excellence as Amory Boulle and Alessandro Gardiani once again work together in the same kitchen.

After studying at the Hospitality School of Soissons, he began his internship at Le Louis Cannes in Monaco in 2008 and honed his skills at the Plaza Athénée in Paris for 6 years starting in 2009. After working as sous chef at Lasserre, in 2016 he became assistant chef de cuisine at Le Moulis Alain Ducasse, a restaurant in the Palais Hotel Le Moulis in Paris, where he was recognized for his solid skills cultivated through over 10 years of experience and his quest for original and classical French cuisine. In 2020, he succeeded Jocelyn Erland as Executive Chef of Hotel Le Meurice.

Born in Sanremo, Italy in 1993. He was introduced to cooking at an early age by his mother and grandmother, and studied at the culinary school Ruffini Aicardi to become a chef. After training in the kitchens of starred hotels, he joined Alain Ducasse’s restaurant Le Grill, chef Franck Cerutti’s restaurant at the Hôtel de Paris in Monaco’s Palas Hotel in 2012 as a commis, and later landed at First Commis, where he established his career. In 2014, he became Chef de Partie at Le Grill, Alain Ducasse’s restaurant in The Dorchester hotel in London, and in 2016, he joined Le Moulis Alain Ducasse’s restaurant in Le Moulis, the Palais Hotel in Paris, where he became Amory -In recognition of his 10 years of experience and skills, Alain Ducasse appointed Alessandro Gardiani as Executive Chef of MUNI KYOTO in Kyoto, Japan, a position he will assume on July 1, 2022.