Pastry chef
Luc Dubanchet
- Discipline
- Pastry chef
Portrait of Luc Dubanchet
i. Biography
Coming Up
Food media gave Luc Dubanchet his first working vocabulary: at Gault et Millau, he moved from food journalist to editor-in-chief before leaving print-side editorial work for publishing and events. In 2003, he founded Omnivore; in 2006, he founded Food festival. Since 2020, he has also directed the Sirha Food division at GL events.
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Where They Are Now
The Sirha Food division at GL events is where Luc Dubanchet now oversees the work.
Signature
Luc's signature dishes include Omnivore, Food festival, and Feu Vif - numéro 10 (10).
In Their Words “Exchanging with chefs and tasting dishes, two or even three times a day, allowed me to build my own personal database.” “Later, my intensive apprenticeship of the table came from eating everywhere, without constraints or blinders.”
FAQ
Asked of Luc
What is Luc Dubanchet's current role?
As of 2026, Luc Dubanchet is Director of the Sirha Food division.
Where did Luc Dubanchet work before?
Luc Dubanchet's earlier career included Gault et Millau, Gault & Millau, and Food festival.
Explore
The Sunday email
Read about chefs like Luc Dubanchet in the Sunday email.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.