Say the name Anne-Sophie Pic to anyone with a penchant for fine food and you’ll no doubt get a nod of approval. Her name, synonymous with excellence in the world of haute cuisine, has earned her 12 Michelin stars – making her the most-awarded female chef in the world. 

Hailing from Valence in south-eastern France, Pic’s legacy in the culinary arts began over a century ago. “I come from a distinguished line of chefs in Valence,” she confirms. “My culinary heritage started with my great-grandmother Sophie Pic, who opened l’Auberge du Pin in 1889. My grandfather, André Pic, and my father, Jacques Pic, perpetuated this legacy, both earning three Michelin stars in their time.”

Despite growing up in such a food-focused environment, Pic did not initially plan to follow the family path. “As a child, even though my family life was completely intertwined with the professional life of my parents, I did not consider following in their footsteps,” she says. Instead, she ventured into the business world, studying management in Paris and working with luxury brands. However, her foodie foundations eventually called her back. “I felt a strong pull towards the culinary arts,” she says. “I realised I had the privilege of inheriting a living heritage to be perpetuated over time.”

Returning to Valence to take over the family business, Maison Pic, the chef was confronted with a challenge steeped in grief. “When my father passed away, and Maison Pic lost its Michelin star, I was deeply committed to honouring my family’s legacy,” she recalls. Her dedication paid off. “Regaining the star was incredibly emotional and validated our efforts,” she says. “But rather than an end, it was a beginning for me. It meant I could continue to forge my own path, giving me a sense of freedom.”

Over time, Anne-Sophie Pic has forged a unique culinary identity, drawing inspiration from her father’s innovative spirit but adding her own modern twist. One of her most cherished dishes, Sea Bass with Caviar, is a nod to her father’s pioneering use of caviar in the 1970s. 

“This dish holds a special place in my heart and on our menu, as it pays homage to his groundbreaking creativity,” she shares. “While maintaining the essence of the original concept, I’ve introduced my interpretation by incorporating Japanese Jabara lemon for acidity alongside delicate notes of rose.”

Pic’s signature style is marked by her intuitive approach to cooking, honed over years of practice. “As a self-taught chef, I initially relied only on my intuition and emotions to help craft my dishes. I then learned techniques through practice,” she says. “It gave me immense freedom, to combine flavours, develop my own style, and seek balance and precision in everything.” 

For Pic, the process of creating a dish is about maintaining that delicate balance between tradition and innovation, a concept reflected in iconic dishes like Berlingots ASP and Red Mullet with Beetroot and Hibiscus.

With her global restaurants – including her Dubai venue, which opened earlier this year – Pic continues to innovate while respecting local culinary traditions. “Opening restaurants worldwide is so enriching. Each one is an invitation to discover new cultures, a huge source of inspiration,” she shares. 

La Dame de Pic Dubai, located in The Link at One Za’abeel, features signature French inspiration with regional touches, creating a unique gastronomic experience. “At La Dame de Pic Dubai, I blended my signature French culinary elements with intriguing Middle Eastern influences. While importing essential ingredients from France, I also explored local flavours such as sumac paired with pear, and the unique saffron,” Pic explains.

Her passion for embracing local culture while maintaining the core values of La Dame de Pic is evident in this commitment to sourcing local ingredients. “In Dubai, we had the chance to meet Mohamed, a local producer who manages all the local organic production of MyFarm. Mohamed cultivates a range of aromatic plants, including fig leaves, which I have already started incorporating into my creations,” she reveals.

The restaurant’s design reflects Pic’s vision of combining sophistication and warmth, with soft hues and natural elements blending to create a harmonious dining environment. “The interior design is a visual sonnet, where feminine peony bas-reliefs and soft hues of pink and green converge with light clay tones alongside marble and rose gold metallic accents. This creates an ambience that is as sophisticated as the cuisine it cradles,” she says. 

The chef’s work is as much about the visual experience as it is about the culinary one. “Our cuisine embodies a vegetal and sensitive approach, further enhancing the restaurant’s feminine touch,” she explains, emphasising the importance of presentation in her dishes.

Pic’s career is full of standout moments, including preparing a royal dinner at Versailles for HRH King Charles III and becoming Michelin’s most-starred female chef. “Earning the third Michelin star for our restaurant in Valence was a very special day for me,” she reminisces. “First of all, because it meant I had reclaimed the third star for the memory of my father. But rather than it being an ending, it was a beginning for me. It meant I could continue to make my own way, and it gave me a sense of freedom.”

Now, as she continues to explore new horizons, such as the upcoming reopening of Pic at the Beau-Rivage Palace in Lausanne, the chef remains a driving force in the world of gastronomy. Her forthcoming book, Suffusion, promises to offer a deeper look into her unique culinary philosophy. “Working together with my husband, David Sinapia [president of Pic Group], I strive to push boundaries,” she says.

With every new venture, Pic not only upholds her family’s legacy but continues to redefine what it means to be a chef in the modern world. Some may say it was all written in the stars.