Christophe Devoille, Executive Pastry Chef at Atlantis The Royal in Dubai, brings his extensive experience, including a decade working with renowned chef Alain Ducasse, to the vibrant culinary scene of the UAE. After years of travel and immersion in diverse cultures, he combines French and European pastry techniques with a focus on seasonality and quality. With no fixed menu, Devoille emphasizes teamwork and crafting desserts that focus on health and the natural sweetness of fruits, offering guests an unparalleled experience tailored to the finest ingredients available.
The Best Chef: How do you adapt your pastry creations to the Middle Eastern market, and what makes your offerings at Atlantis The Royal unique?
Christophe Devoille: I adapt my pastry to the Middle East by blending French and European techniques with local flavors like pistachio, dates, saffron, and traditional desserts. For me and my team, the key is using the right seasonal products to create something unique and different. In Dubai, you often find the same desserts like cheesecake, chocolate cake, or caramel fudge, but we aim to offer more variety by incorporating seasonal ingredients from around the world—such as Amalfi lemons, wild strawberries from Malaga, figs from Soliès, and products from Japan and other countries.
At Atlantis The Royal, we display about 20 cakes, croissants, and Danish pastries every morning. We don’t have a fixed menu, which allows us the freedom to change the pastries daily based on our inspiration, mood, and the ingredients available in the market. Guests staying a few days will always find something new on the counter.
Teamwork is everything to me. I’m fortunate to work with a team of 15 bakers and 50 pastry chefs, ensuring everything is fresh, high quality, and homemade. This has been my philosophy throughout my career, whether in China, Japan, London, or France—delivering perfect cakes and desserts every single day.
The Best Chef: What do you think is the secret to being one of the best in the world?
Christophe Devoille: I believe that the key to success is to approach your team like a father figure or a big brother. I want my team to take pride in their work and in me as their leader, which is why I make it a priority to be deeply involved in the daily operations. I arrive early each day to check on the progress of our creations, evaluate what we have planned, and engage directly with the team. For me, the team is like a family, and we spend a significant amount of time together—often more than I do with my own family. I’m not the type of executive chef or pastry chef who spends most of their time in the office; after handling emails and administrative tasks, I focus on being hands-on, working alongside my team, touching the products, and collaborating on new projects, seasonal changes, and unique events. It’s about fostering an environment of mutual respect, creativity, and shared passion.
The Best Chef: Who has been your biggest inspiration or mentor in your career?”
Christophe Devoille: I consider myself very fortunate to have worked for Alain Ducasse for 10 years, in both Paris and New York. In my last two years with Monsieur Ducasse, I served as the corporate chef worldwide. He has been a major inspiration for me, especially through the extensive travel that allowed me to meet new chefs, discover unique ingredients, and explore different cultures. While I wouldn’t say it was easy to find inspiration, working with a chef like Alain Ducasse was truly incredible. I also worked alongside Nicolas Berger, who I regard as my mentor in pastry. We collaborated together at Alain Ducasse 20 years ago, and we have remained close friends ever since. For me, he is still the best pastry chef in the world and, importantly, the most humble. It’s essential to stay grounded in this industry because, at the end of the day, we are making cakes—not saving lives.
The Best Chef: What advice or recommendations would you give to the next generation?
Christophe Devoille: I’m 44 years old now, and while I might be getting older, I still feel immense happiness every day as I drive to Atlantis The Royal. I smile because I am genuinely passionate about what I do. My love for my job is so strong that even my wife sometimes jokes that I love my work more than her! I believe passion is key to finding joy in your career, and for the next generation, my advice is simple: do what makes you happy every day.
Be creative, be kind, and be a great team player. Remember, without the team, you are no one. It’s also important to become a mentor for your team, helping them take the next step in their careers. I always encourage my team to grow and not stay with me forever. After two or three years, I think it’s time for them to move on, to take on bigger roles, and to become pastry chefs themselves. It’s part of our responsibility as chefs to teach, mentor, and guide the next generation, to nurture new talent, and to pass on our skills and knowledge. That’s how we build the future of this craft and inspire the next generation of excellent pastry chefs.
The Best Chef: Dubai is emerging as a global culinary hub, attracting incredible talent and creating vibrant dining experiences. How do you view the present and future of Dubai’s culinary scene?
Christophe Devoille: Dubai has become a major culinary destination, attracting top chefs and restaurateurs from around the world. The city has a vibrant mix of cultures and a discerning market, including both locals and expats, who truly appreciate exceptional dining experiences.
Dubai is no longer just a destination for beaches and sunshine; it has become a hotspot for innovative cuisine. Today, many of the world’s top chefs are here, and I believe the scene will only grow stronger in the coming years. Hosting remarkable talent and unique concepts in its luxurious hotels and iconic venues gives Dubai a unique edge on the global stage.
We’re quite fortunate here, with an abundance of exceptional choices. Whether you’re craving Japanese, Indian or other cuisine, you’ll find numerous top-tier restaurants. This diversity and quality make Dubai extraordinary, and I am confident that its culinary future will be even brighter.
Instagram: @CristopheDevoille @AtlantisTheRoyal
Restaurant website: https://www.atlantis.com/dubai/dining/the-royal-tearoom
Restaurant Address: Atlantis The Royal – Crescent Rd – Palm Jumeirah – Dubai – United Arab Emirates
