In December 2019, Chef Christophe Devoille joined Dubai’s resort Atlantis, The Royal as Executive Pasty Chef. Today he oversees the development, creation and menu concepts for 17 restaurants and bars including Dinner by Heston Blumenthal and Jaleo by José Andrés. With over a decade of experience working alongside legendary French chef Alain Ducasse, he has supervised desserts and pastry at Ducasse’s many venues around the world, including Las Vegas, Russia and Tokyo. Born in Strasbourg, France, he began his culinary journey at the age of 15 in his home kitchen making cakes with his mother. He later studied pastry and perfected his skills at the Michelin-starred restaurant La Cote Basque in New York, before joining Chef Alain Ducasse in Paris.

How do you approach your culinary journey?
I travel the world in search of new experiences, constantly exploring different cultures and flavors to inspire my creations.

What defines your culinary philosophy?
Creativity and innovation are at the heart of my cuisine, allowing me to push boundaries and craft unique dining experiences.