In 1999 he leaves the establishment as a qualified Maître Pâtissier (Master’s Degree) and joins the team of the Meridian Beach Plaza in Monaco as Head Pastry Chef. During the same period he becomes teacher to a master's degree class. For the first

time in 2003 he enrolls in the competition of “Un des Meilleurs Ouvriers de France” (One of France’s Best Workers) and is selected for the final. He takes part in the competition of the Villa Medecis in Rome with a thesis entitled "The art of patisserie through history, political influences and art".

In 2005 he joins the team of the Royal Riviera Hotel for one season before leaving for Paris where he joins the Gastronomique Bellouet Conseil School run by Messrs Bellouet and Pérruchon, both “Meilleurs Ouvriers de France” (Best Workers of France). He competes for the title of “l’Un des Meilleurs Ouvriers de France” for the second time and accedes to the final.

In 2007 he joins the team of the Grand Hotel du Cap Ferrat, France where he runs the patisseries of the establishment under the orders of Mr. Didier Aniès, Meilleur Ouvrier de France – Category Cook.

In 2008 he decides to compete again and wins the title of Champion of France of Ice carvin at Bourg en Bresse and the Paris International Masters of Ice.  This gives him the opportunity of being selected in the Team representing France for the World Cup Championship of Ice.

In 2009 he wins the Ice Cream Desserts Open and the European Trophy of Ice at the Shira in Lyon.

In 2010 he wins the Team World Championship of Ice at Rimini in Italy. 

The year 2011 will see him crowned for all his efforts as he obtains the much desired title of  «Un des Meilleurs Ouvriers de France Glacier» (One of the Best Workers of France – category Glacier).

Luc Debove

Pure Energy Class

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