Luc Debove has been named executive pastry chef at École Ducasse – École Nationale Supérieure de Pâtisserie (ENSP), located in Yssingeaux in the Haute-Loire region of France and considered a world renowned center in the art of pastry and ice-cream making.

Debove will be responsible for working with the ENSP teams to develop future school programs and promote their reputation both in France and abroad, as well as teaching masterclasses for young industrialists and professionals. As ambassador of the institution, he will strengthen his international influence through events, training, and advisory activities, along with the launch of new courses. Additionally, he will support the opening of the new École Ducasse – Paris Campus in Meudon, scheduled for September 2020.

In the past 30 years, the chef has had an exceptional career in Michelin-star establishments and renowned learning institutions, and has won titles such as World Champion of Ice Cream and Meilleur Ouvrier de France (MOF) in Ice Cream-Making.