Luc Debove

Executive Pastry Chef at École Ducasse – École Nationale Supérieure de Pâtisserie (ENSP), located in Yssingeaux in the Haute-Loire region of France.

Honors: 2011- Meilleur Ouvrier de France (Glacier) 2010- World championship Ice Cream 2009-* 1st price at the “Open des Desserts Glacés” and European Trophee, Lyon Sirha. Work experiences: 2006 /2007 Pastry Chef at the GRAND HOTEL DU CAP FERRAT (1 Michelin star); Trainer in Pastry at the Ecole Gastronomique Bellouet Conseil Paris 2005 Pastry Chef at the Hotel Royal Riviera (5 Star) In St Jean Cap Ferrat