Jacques Bally

Jacques Bally is a renowned expert in the fields of gastronomy, hospitality, and innovation. Former President of the Gault&Millau guide and former Vice-President of the Alain Ducasse Group, he now supports schools, institutions, and brands in developing the skills and professional growth of their teams.

Through an international series of conferences and workshops, he shares his experience with students and professionals in the sector, focusing on key themes such as festive catering, food courts, culinary identity, changing practices, and value creation. He works towards an engaged and inspiring transmission of knowledge.

Key facts

Former International President of the Gault&Millau gastronomic guide (24 countries)

Regular speaker on business, societal, technological or future-oriented topics in the world of gastronomy

Former Vice President of the Alain Ducasse Group, CEO of the Education & Training & Consulting division

Author of reports on topics related to gastronomy, hospitality and cultural identity

Former Advisor to the General Manager of Hospitality & Catering at Gazprom

Creator of a restaurant concept laboratory: festive, bistronomic, wine cellars, beach clubs, street food, food courts…

With an international career at the heart of gastronomy and hospitality, Jacques Bally embodies excellence, knowledge transfer, and a strategic vision for the professions of tomorrow. Former International President of the Gault&Millau guide and Past VP of the Alain Ducasse Group, he now dedicates his expertise to training and inspiring new generations. A passionate speaker, he delivers short, immersive, and impactful presentations in schools and institutions.

Inviting Jacques Bally means offering your students and colleagues a memorable experience at the crossroads of expertise, storytelling, and knowledge transfer. His charismatic presence, his sharp insight into the industry, and his infectious energy make each conference a transformative and inspiring moment.

Exquis Magazine