Becoming a Chef: Jade Gross Cried at Ducasse, Led Mugaritz at 26, and Is Now Conquering the Wine World

🎙️ EP129 – From Hong Kong to Rioja 🍷Jade Gross didn’t follow the rules—she broke them. Born in 🇭🇰 Hong Kong, trained in human rights law ⚖️, and thrown into the fire at Alain Ducasse’s Plaza Athénée 🔪, she became head chef at Mugaritz by 26 ⭐️. Now a winemaker, she’s shaking up La Rioja one bottle at a time—with the same fire she brought to Michelin kitchens 🔥🍇.

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🎧 Topics Covered in This Episode:

🏛️ From Human Rights to Haute Cuisine – How law school led to culinary school in Paris.

🥲 Crying at Alain Ducasse – The brutal reality of top kitchens and what kept her going.

🔥 Mugaritz Years – Becoming head chef and leading R&D in one of the world’s best restaurants.

🍇 First Spark of Winemaking – A road trip, a sommelier’s tip, and a friendship that changed everything.

🚪 Breaking Into Rioja – How hard it is to be accepted when everyone knows everyone.

⛰️ Nature Rules Here – No irrigation, no shortcuts, just raw experience and tough vintages.

🥢 Chinese Palate, Spanish Wine – Why her wines pair better with Chinese food than you’d think.

🧪 Trial & Error – Cooking teaches quick feedback; winemaking is slow, uncertain, and risky.

🏷️ Rioja D.O.Ca. – The rules, the paperwork, and why she’s sticking with it (for now).

🌍 Global Reach – From Hong Kong to Puerto Rico to Geranium—how her wine found a global table.

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🍷 Salut!