i. Biography
In Macau, the kitchen at Alain Ducasse at Morpheus is built on ingredients that arrive with their own weight: seasonal produce, line-caught seafood, and small-scale farmed goods. Under Cedric Satabin, the work is grounded in French cuisine and classical technique, with the discipline to leave strong product unburdened. The result is precise rather than ornate, a kitchen where each element is placed for clarity and the plate is allowed to read cleanly.
Coming Up
Today, Cedric Satabin is Chef de Cuisine of Alain Ducasse at Morpheus.
Where They Are Now
Satabin is Chef de Cuisine at Alain Ducasse at Morpheus in Macau, where the brief draws from French gastronomy and remains anchored in seasonal ingredients, responsible sourcing, line-caught seafood, and produce from small-scale farms. Those materials are handled as the basis of the cuisine, not as raw excess to be remade, and the cooking stays poised, lucid, and tightly controlled. Restraint carries the weight here. Classical French structure gives the kitchen its frame, but the food is not trapped by it. Technique is used to keep the ingredients legible: the freshness of seafood, the earthiness of vegetables, the perfume of spice, the gloss of gelée, the depth of truffle, and the salinity of caviar are all set out with precision. The plates are exact, but not static. One of the restaurant’s most memorable gestures is rum baba served tableside, described as rum baba like in Monte Carlo. That final service turns dessert into part of the room’s rhythm: syrup, rum, pastry, and timing are brought directly to the guest rather than left to the pass. The effect keeps the dining room formal without making it remote.
Signature
Cedric's signature dishes include seasonal vegetables cooked with black truffle, rum baba, chilled langoustine, and delicate gelée with spices and Kristal caviar. The line runs toward clear expression: ingredients kept in focus, textures worked with control, and flavor built without crowding the plate. Chilled langoustine and delicate gelée with spices and Kristal caviar point to a cuisine of cool precision and subtle contrast, while seasonal vegetables cooked with black truffle show produce handled at its most expressive. Rum baba carries that same discipline into dessert, familiar in form and sharpened by presentation and finish.
Honors
The named recognition around his work is his current Chef de Cuisine role and the restaurant’s identified must-try and signature dishes.
Profile updated August 2026
FAQ
Asked of Cedric
What is Cedric Satabin's current role?
Cedric Satabin is Chef de Cuisine.
What is Cedric Satabin known for?
French cuisine.
