Most Decorated Chefs in the World

In this world, there are masses of Chefs who hope to one day become culinary superstars. To gain achievements beyond the original - to become the best. Many of the Chefs look for the one most prestigious award, the Michelin stars.

The Michelin stars are awarded to restaurants that exceed the original fashion. They appeal to the diner in both service, taste and presentation. One Michelin star will be awarded because of good food, good service. Two will be awarded to somewhere with good food and excellent service, or vise verse. Three will be awarded to the top chefs - to somewhere which has excellent from the moment you step in.

There are many three Michelin star restaurants around the globe; most of which are in Europe, although there are some in America and Asia too. Japan, France and the USA hold the most Michelin stars in a country, with France topping the leaderboards.

Now, onto the best Chefs in the world, the one's that have grown in more than one restaurant, and have achieved three Michelin stars time and time again. Here are the top three:

Known as the most decorated Chef in the world, with 26 Michelin stars on his portfolio, Joël is said to be the greatest chef of the 21st century. Before the age of 16, Joël was already working in cooking, as a pastry chef.

The Story

After completing his apprenticeship as a pastry chef, Joël decided he'd travel around France, learning the ways of all cuisine. He was a master in everything to do with cooking, he understood timing and presentation perfectly. He was growing in knowledge and skill very quickly, understanding more and more the skills of cooking.

In the early 1990's, Joël opened his first restaurant in Paris - named the L'atelier, which is still open at a 2 star level. He was awarded 'Chef of the Century' around that time too. He mentored Gordon Ramsay sometime in the 1990's.

Joël retired at 50 after years of losing close friends in restaurants. He staged a comeback with many new restaurants around the world, bearing his name. Joël has hosted TV programs and made lots of great cooking books. He states that there is no such thing as a perfect meal and it's this statement which drives him to perfection.

Joël's Restaurants

Joël's food is tasted all around the world, from Las Vegas to Tokyo to Monaco - he has a menagerie of great restaurants dotted all around the world; some 3 star, others two and some one. His advancement in 'taste' of food, instead of the taste of a dish, has earned him credit over the years as a progressive classic French chef, instead of a nouvelle chef.

The inventiveness and craft of his food is very clear from the pictures (right), he uses ingredients with a 'kick' to them, to add a weird but delightful texture.

He has restaurants in Beirut, Monaco, London, Tokyo, Singapore, Hong Kong, Paris, Taipei, New York and Las Vegas - they have quite the same names, with only one not having his name in, named Yoshi. Titles with his name include: La Cave, La Cuisine, Le Chateau, Salon de The de and La Table.

Alain's very indulgent and eccentric atmosphere, in both cooking and his restaurants, makes him all the more decorated as a chef. All of his restaurants have star quality in all aspects, food; presentation; service and elegance. Alain is known not just as a perfectionist, but as someone who can grab three Michelin stars wherever he goes - to this date, he's the only one to have three Michelin star restaurants in three different cities.

How he became the great chef

Ducasse, like Joël, started off as an apprentice, but in two restaurants. After-which, he became a chef in another two restaurants, working summer months in one and the rest in the other. He then went under assistant chef to the great Roger Vergé - he learned a lot about cuisine and cooking under Vergé's leadership.

In 1981 he got his first head-chef position in La Terrasse, within three years, he got the restaurant to a two star level.

In 1986, Ducasse really began to build his empire. He was offered a job as chef in Hotel De Paris. He was also offered management jobs in the hotel. In 1988, he moved out into a housing era; opening a 12-bedroom inn.

In 1996 he opened Le Parc and 8 months after opening it hit a 3 star level. In 2000 he travelled to America, to open Essex House; which was closed after he moved to Las Vegas. Since then he's opened restaurants in Washington D.C. and in New York.

Alain Now

Alain's expansion after America has seen his restaurants in Beirut, Tokyo and London. He has the second highest amount of Michelin stars, with 16.

Alain likes to have restaurants in the finest places and have them very well decorated. I spoke earlier of his eccentric lifestyle, an example of this could be the many restaurants he has in the best hotels, like The Dorchester and the Eiffel Tower.

His dishes are just as elegant and eccentric as his restaurants - he is an expert craftsman and creates dishes that have a personality to them. Even though it's said he uses many different types of cuisine, he is known mainly for a more Mediterranean cuisine approach to cooking, like the Roco Brothers.

His restaurants are not all under his name, although he does run management. Many have been took off owners and managed by Alain. To view all restaurants, check the link on the right. Some of his top restaurants, which I said were in the most booming social places, include:

• 59 Poincaré (Eiffel Tower)
• Mix (Las Vegas)
• The Dorchester (London, Hyde Park)
• Biege (Tokyo centre)

I'm quite certain this man won't need such an ordeal of description, since he's very well known in both England and America, mostly for his angry temper on cooking shows. Gordon Ramsay is one of the greatest chefs ever to come out of England, and is one of the most celebrated and famous in the world. Taking it away from Ramsay's life as a hot-head in the kitchen, which many top-chefs say is very put on, Ramsay is a creative and culinary genius.

Ramsay's early years

He originally was taught by Marco Pierre White, after his career as a footballer had died. After two years, Ramsay wanted to change his course of understanding cooking - he wanted a more French teacher, so he could learn another cuisine.

He went to take a job with Albert Roux, one of the most celebrated French chefs of the 21st century. After a year learning the Roux classics, he was offered another position with Albert, at Hotel Diva. Shortly after he began working with Joël Robuchon and Guy Savoy, learning more techniques, he studied for another three years, before leaving to join a yacht-restaurant.

Ramsay was then offered to join Marco Pierre White again, being head-chef at one of his restaurants. He quit after disputes and wanting to own his own restaurant.

Starting the Ramsay Empire

In 2001, Ramsay opened Restaurant Gordon Ramsay in Chelsea, a restaurant that still stands with a 3 star mark. He then began opening more and more restaurants - while not completely bothered about the area, Ramsay always has had restaurants in a more higher-class area.

He hit 3 Michelin stars with the restaurant and many others in the late 2000's, giving him a reputation as an incredibly well taught chef.

Ramsay delivers different favours in almost all his meals. His main repertoires or cuisine styles are classical French, Italian and British. He uses different textures and tastes from all three cuisines to deliver an incredible palate of food.

Ramsay's restaurants are visited an awful lot, because of his famous background. Many see the Ramsay sign and want it more than any other restaurant: in the sense that you always want the best and latest edition of an iPhone or computer, etc.

His empire has expanded all over the globe, with restaurants in Canada, Australia, Dubai and Toyko - he really does have a worldwide appeal.

Here are some of his top restaurants:

• Pétrus" (England)
• Gordon Ramsay at Conrad Tokyo
• Restaurant Gordon Ramsay (UK)
• Gordon Ramsay at The Trianon Palace (Paris)
• Gordon Ramsay at The London (New York)

They are the three most decorated chefs in the world - but that doesn't mean to say that other chefs are better.

There are some chefs that don't like the idea of moving out their first restaurant and choose to stay with one, and they have restaurants that are unmatchable in both Michelin stars and in calibre.