Luc Debove is the Executive Pastry Chef at École Ducasse – École Nationale Supérieure de Pâtisserie (ENSP) in Yssingeaux, France. With over 30 years of experience in Michelin-starred establishments and renowned culinary institutions, he holds prestigious titles such as World Ice Cream Champion and Meilleur Ouvrier de France (MOF) in Ice Cream-Making. Debove has served as Pastry Chef at the Grand Hôtel du Cap Ferrat and has been instrumental in developing ENSP's programs and international reputation.