Scott Kerr speaks to Pascal Féraud, Executive Chef at DUCASSE Paris, the restaurant group for world renowned chef Alain Ducasse. Pascal discusses his career working as a top chef in many of Alain Ducasse's emblematic fine dining restaurants including Le Louis XV in Monaco and Le Jules Verne located on the second floor of the Eiffel Tower in Paris. Pascal also talks about the Ducasse philosophy that's shared across the Group's extensive global empire of restaurants, adjusting his approach for American tastes and habits when he worked in Los Angeles, how the role of executive chef has changed over the years, Ducasse's haute chocolate universe, fine dining trends, and the impact of advanced technology on his kitchens. Plus: The challenges that come with operating a high-end restaurant in the Eiffel TowerFeaturing: Pascal Féraud, Executive Chef at DUCASSE Paris (ducasse-paris.com)Host:Scott Kerr, Founder & President of Silvertone ConsultingAbout The Luxury Item podcast:The Luxury Item is a podcast on the business of luxury and the people and companies that are shaping the future of the luxury industry.Stay Connected: Email: scott@silvertoneconsulting.comListen and subscribe to The Luxury Item wherever you get your podcasts. Tell a friend!