Alain Giraud was raised in a traditional French family restaurant business. After growing up learning how fine food should taste, he studied at N&icric;mes Culinary School and received his degree in culinary arts. His early professional restaurant experience began at the N&icric;mes school and led to a three-year stint at l'Ermitage Meissonnier restaurant in Avignon. He then moved to Paris where he worked for two years at the Michelin two-star Hôtel de Crillon, before spending two more years at Le Grand Vefour.

In 1986 Giraud won first prize as a young chef in the culinaire Minervois. He then worked for a number of restaurants in France, including Hôtel Imperator in N&icric;mes, restaurant Le Reverbere in Narbonne and Restaurant Leonce in Florensac. Packing up his 17 years of experience with fine French restaurants, Giraud moved to the United States, settling in Los Angeles and becoming a personal chef. At Citrus he worked with another culinary star, Michel Richard, to create superb California French cuisine that emphasizes lightness and authentic taste from ingredients.

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