After earning a Certificat d’Aptitude Professionnel (CAP) in pastry, completing an apprenticeship in pastry, confectionery and chocolate-making, and obtaining his Master Pastry Chef diploma in 1996, Luc Debove has built an exceptional career over the past 30 years.

He joined Michelin-starred establishments and renowned learning institutions, such as the Meridien Beach Plaza, the Royal Riviera and the Grand Hôtel du Cap Ferrat on the French Riviera, as well as École Bellouet Conseil in Paris.

Apart from these professional experiences, Luc has taken part in numerous competitions throughout his career.

In 2010, he was crowned World Ice Cream Champion in Rimini, and named “Meilleur Ouvrier de France” in Ice Cream-Making in 2011.

He was awarded the prestigious National Order of Agricultural Merit in 2015. This broad range of experience enabled him to acquire valuable qualities and to be equally at ease in making pastry, ice cream, bakery products, confectionary and chocolate, as well as in teaching and passing on the know-how he has acquired.

This he has now decided to place at the service of École Ducasse – École Nationale Supérieure de Pâtisserie as Executive Pastry Chef.