Philippe Duc

Taste to life, a hint of Epicurious living, and bright emotions all could be easily called a wonder. But wait! These all are what I have inside for as long as I live. So, am I a wonderman? No, I am just an inspired chef of SPOON restaurant.

I am Philippe Duc, and I enjoy my profession as a real part of my inner space.

It is no wonder I’ve become a chef, as my childhood was tightly connected with gardening. My grandparents lived in Ruan, and I helped them with planting, selecting, and watering all the possible kinds of groceries, vegetables, and even fruits.

To tell the truth, my mother was surprised by my desire to step into a kitchen path. She even tried to persuade me of architecture’s better future but failed.

And again, it was half fatum, half mere coincidence that the culinary courses started earlier than the architecture art ones. From the very first class, I’ve lost my sleep and all the hobbies apart from cooking, trying, cutting, baking, and all around once again.

My teachers were not just good theoretic lecturers; they showed me all the hints they knew opened a board-less world of tastes, aromas, and dishes I am developing every day till now. And will keep doing it!

After the courses were over, I entered a college community at La Rochelle and improved my baking skills in Reims. While in Reims, I was eagerly percepting the knowledge Chef Vincent Dalle shared with me. I am a lucky boy, as well as a smart one. When my extended practice at “Relay” Desserts: Epernay was over, I was already a certified chocolate and caramel master.

But the next milestone was even bigger. I was paying my military dues to France in Hotel de Matignon. It was a special place, being the official residence of the Prime Minister. Can you imagine the level of responsibility and service we’ve had there? It was a great and ambitious experience that opened the door of the Alain Ducasse Enterprise to a simple farm boy. Ok, I was already an experienced cook by that time, but I felt like a boy, still lucky and smart.

Since then, I’ve been ruling kitchens at Plaza Athenée Hotel and Alain Ducasse Enterprise School; I found myself willing to share the knowledge and skills I have with the young, inspired minds.

SPOON Alain Ducasse at InterContinental Hong Kong returned me to practical cooking. I am still here and am feeling at my place. I want to remind you about my true taste in life and the bright emotions that brought me where I am now.

The dish

This dish impacts the philosophy of the SPOON restaurant. Brave mixes, only fresh products from the local variety, and a pinch of creativity. Here, we combine eggs, truffles, cancer, and airy souffle. This is hard to describe in words, but you should try the aroma and taste. It is unbelievable.