Christophe Devoille

MEET THE CHEF

Born in 1980 in Strasbourg, the German-influenced city on France’s eastern borders, Christophe’s career began at the age of 15 in his home kitchen, making cakes with his mother. After pastry school, Devoille put his trade into practice and perfected his English for a year at the Michelin-starred New York institution La Côte Basque, helmed by Jean-Jacques Rachou, before returning to Paris to join one of the legendary leaders in classic French haute cuisine, chef Alain Ducasse, where he spent more than a decade.

Taking roles at Alain Ducasse au Plaza Athénée and restaurant Le Jules Verne, located on the second floor of the Eiffel Tower, Christophe was promoted to corporate pastry chef for the Alain Ducasse Enterprise, heading up the dessert team for 27 outlets worldwide. During this time, Christophe travelled around the world supervising desserts and pastry at the chef’s many venues in Las Vegas, Hong Kong, Monaco, Russia, and Tokyo.

In 2014, Christophe packed his bags and moved to Macao, China to join the pre-opening team as Executive Pastry Chef of Wynn Palace, one of the largest resorts in the region, boasting 2,000 rooms and 13 restaurants. In this role, Christophe was responsible for a team of 36 across eight outlets, devising menus and perfecting the Wynn’s legendary macarons.

After four years in Macao, Christophe moved across the pond to head up the pastry kitchen of London’s celebrity haunt and private members' club, Annabel’s, before deciding to go it alone, travelling the world as a pastry chef consultant. He opened Amazonico in London and Dubai, launched Pavlova in Miami, and developed a chocolate bonbons and macarons menu for Saudi chocolatier Aani and Dani.

In December 2019, Chef Christophe Devoille joined the pre-opening team of Dubai’s newest resort, Atlantis The Royal, as Executive Pastry 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, and he opened his own pastry shop in the Atlantis The Royal Lobby, "The Royal Tea Room by Christophe Devoille." In his new capacity at Atlantis The Royal, Chef Christophe Devoille is responsible for the overall success of the pastry operations, overseeing recruitment, sanitation, and maintenance aspects of the department, while working with senior management to develop the menu and production processes. He manages a team of 65 members.

In 2023, he was crowned “Best Pastry Chef of the Year” by Caterer Magazine. At the end of January 2024, he was awarded “Best Pastry Chef of the Year” in the Gault and Millau Guide Book and “Best Afternoon Tea 2024” in Dubai Timeout Magazine.

CHRISTOPHE DEVOILLE'S INSTAGRAM