Alain Ducasse notices him and calls him to his side at the Plaza Athénée, first as chef-de-partie and then as sous-chef before being named chef at La Cour Jardin. He then earns the position as Chef at Spoon des Iles in Mauritius, after which he is entrusted with the launch of Idam in Doha (Qatar), in the restaurant located in the Museum of Islamic Art. In early 2014, he returns to Paris to rejoin Alain Ducasse au Plaza Athénée where together, they plan reopening of the restaurant, becoming the new Executive Chef, under 36 years old.

A partnership immediatly takes shape between Alain Ducasse and Denis. Le Louis XV in Monaco, then London, followed of a position as first maître d'Hôtel in Paris, at the Alain Ducasse restaurant located avenue Raymond Poincaré. Finally, in August 2000,when Alain Ducasse moves to the Plaza Athénée, Denis Courtiade is named restaurant Manager. The story goes on...

After an Arts-based school leaving certificate, Jessica Prealpato began studying psychology but she quickly realised that her real love was cake making. She moved to the hotel school in Biarritz and took a higher-level vocational course, majoring in culinary art and presentation. In her second year, she took the specialist “restaurant pastry chef” course.

She completed her first period of work experience at La Chèvre d’or in Eze under Philippe Labbé. She followed this with a placement at L’Hostellerie de Plaisance in Saint-Emilion where she worked under Philippe Etchebest. In 2009, she began working for the Ibarboure brothers in Bidart as a commis then as a demi-chef de partie, preparing cakes and pastries.

In January 2010, she joined Frédéric Vardon’s staff for the opening of the 39V restaurant in Paris. She spent two years there as chef de partie before becoming junior sous-chef at the Park Hyatt Paris Vendôme. In November 2012, Frédéric Vardon contacted her again and gave her a job as chef pâtissière for the Corfou Group. As an executive chef, she travelled extensively in France and in other countries, working in Dubai, Tokyo, Beirut, St. Petersburg etc. She learnt about new cultures and discovered new products and new tastes.

In November 2015, she joined the team at the Alain Ducasse au Plaza Athénée restaurant as chef pâtissière.

He is named head sommelier at the Louis XV, before taking the position of 1st head sommelier at the restaurant Alain Ducasse au Plaza Athénée. In 2000, he is appointed the complete responsibility of all Alain Ducasse restaurants wines, for which he develops wines menus, juggling more than 5,000 references.

Laurent then gains experience in various restaurants, and in 1996, he meets Gérard Margeon who hires him as second sommelier at restaurant Alain Ducasse Avenue Raymond Poincaré in Paris. When Alain Ducasse moves to the Plaza Athénée, he follows as head Sommelier.