A Breton native, Damine Gendron grew up in a family packed with cooks and food professionals. He first studied cooking, before eventually turning decisively towards Pastry.

At the end of his studies, he began his career with Eric Verbauwede and Emmanuel Ryon (MOF and Pastry World Champion) at Anne-Sophie Pic’s restaurant in Valence. In 2014, he joined Stéphane Buron’s (MOF) team at the Le Chabichou Hotel in Courchevel, before joining Luc Debove (MOF and Ice Cream World Champion) at the Grand Hôtel du Cap Ferrat in Saint Jean Cap Ferrat.

With this experience and a desire to face a new challenge, he joined Marc Rivière (Pastry World Champion) in 2017 as the head of Research and Development with the prestigious Potel & Chabot Company in Paris.