Christophe Domange

Passionate about gastronomy, he began his studies with a bachelor's degree in hospitality and catering, specializing in cuisine. He then went to the United States to work in a French restaurant. He then developed a strong interest in pastry making and returned to train with Mr. André Rosset, MOF (Professional Diploma in Pastry, Chocolatier, Glacier, Confectioner). He then returned to the United States for three years.

Back in France, he continued his pastry apprenticeship by training in various pastry environments, including the Antoine Westermann Restaurant in Strasbourg and in boutiques with Patrick Chevallot, MOF (Professional Diploma in Pastry, Chef, and Chef) in Val d'Isère and Oriol Balaguer, Relais Dessert in Barcelona.

He became a Pastry Chef Trainer, responsible for the R&D innovation department for pastry and ice cream, where in 2018 he was awarded the title of World Champion of Frozen Desserts in Rimini, Italy.

In February 2023, he was a finalist for the MOF Glacier award, and in October, he joined the Irca group, where he took on the role of executive chef of the premium brands center of excellence. He and the Dobla team are involved in the brand's rollout, while also constantly bringing innovation to maintain elegance and stay ahead of the curve.