Alain Caron is a renowned French chef who beautifully fuses his French heritage with his adopted Dutch home.

Born and raised in a simple working-class Parisian neighborhood, Alain grew up as the youngest of five children, nurtured by their half-Italian mother. His love of music led him to spend 3 years in preliminary training for the conservatory. However, stubborn and creative as he was, he chose his own path: he decided to play drums in a jazz band, which he did for almost 7 years.

Because Alain did not finish school and drumming did not pay enough he went to work as a plumber. After the band also fell apart and Alain took a break on the Greek island of Patmos, there he met a Dutch woman living in Utrecht. At first he commuted between Paris and Amsterdam, but because he needed to earn money, he ended up working in a Parisian kitchen. After traveling together through Australia and Indonesia, Alain and his then girlfriend Jet decided to live together in Paris. However, with the arrival of twins, they moved to the more stable Netherlands, where Alain decided to make his work his career.

Alain started in 1984 at the Gouden Reael in Amsterdam. This was followed by many establishments such as De Canard Sauvage, De Kersentuin (where he worked with Joop Braakhekke, among others), Cristophe, De Doelen in Muiden and Tante Koosje in Loenen aan de Vecht. However, Alain is a man of many interests and was difficult to hold in a small space.

In addition to his work in the kitchen, Alain Caron has also made an impressive contribution to Dutch gastronomy through television. He became a household name through his roles in popular cooking programs such as "MasterChef Holland" and "Binnenste Buiten" on KRO-NCRV. His charismatic presence, in-depth knowledge and infectious enthusiasm for food have made gourmet cooking accessible to a wider audience in the Netherlands. Caron's television career began in 1995 with "Who's cooking today" on IDTV, followed by a series of programs that showcased his versatility as a chef and presenter. His expertise was also requested in several culinary programs, which earned him the Diamant Award for his unique contribution to Dutch gastronomy.