High Life

HIGH LIFE 57 “Projectsofsuchabroadscopeand high ambition are not that numerous in the world today. It is a great honor for me to be part of it. When I first met with Lawrence Ho, I instantly felt the chemistry. Our dialogue on the two restaurant identities I will bring to Morpheuswasveryrich,”Ducasse says. The Chairman and CEO of Melco Resorts and Entertainment, which owns and operates City of Dreams, has been friends with Ducasse for years, long before the Frenchman knew anything about Macau. Born in 1956 on a farm in the southwest region of France, Ducasse was raised surrounded bynature. He learned at a very early age to appreciate, preserve and cook different ingredients. A chef from the age of 16, he no longer works in the kitchen himself but maintains instead a driving inspiration to create innovative new dining concepts. In addition to providing recipes and ideas regarding the atmosphere, interior design, tableware and kitchen organization, he also manages talents. “It is the executive chef who is responsible for making it perfect every day,” stresses the mastermind who is very particular in choosing his executive chefs, dining room staff and sommeliers. With more than 20 restaurants in seven countries – from authentic bistros and casual brasseries to three-Michelin-starred restaurants – a network of more than 500 châteaux