Bart de Gans

Bart is a member of the Dutch Pastry Team, a group of the most talented chefs in the Netherlands. He has worked as a pastry chef and product developer at the well-known Patisserie Jarreau in The Hague. He won first prize in the Tastiest BonBon-contest in 2012. With his sculpture ‘Ocean Secrets’ he became Dutch champion Ice Carving in 2015. Bart is a respected member of many national and international juries.

From 2015 he has been a key player in the Dobla Innovation team Europe. Since then he has led many innovations and product developments, always searching for and exploring new techniques. 

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 joined the Valrhona School and 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.

From a young age Chef Christian has had a passion for pasty, which led him to prestigious schools like French Pastry School in Chicago, IL and Notter School of Pastry Arts in Orlando, FL. In these renowned schools he honed his skills and gained a profound understanding of the art and science behind pastry making.

Upon completing his studies, Chef Christian ventured into the culinary scene in Atlanta, GA, where he joined a prominent restaurant group. Here, he used his creative flair and culinary ingenuity to craft exquisite dessert menus for a collection of distinguished restaurants throughout Atlanta.

Driven by his ambition and desire to create something uniquely his own, Chef Christian began on a new chapter in his career. Co-founding a Café and Wholesale Bakery, he embarked on a journey of entrepreneurship, supplying top-tier desserts and custom cakes to an array of restaurants and caterers in the local culinary landscape. 

Through his years of dedication and hard work, Chef Christian has emerged as a pillar of expertise in both fine dining and food manufacturing. As a member of our U.S. team, he brings a wealth of knowledge and experience.  Using these tools, he works to combine the Irca ingredients and Dobla decorations into creative solutions.

At the age of 14, chef Lars started in his local bakery as an apprentice. Work his way up through several bakeries/pastry shops in the Netherlands, before joining a large American producer of bakery ingredients. 
 
Over the years, he traveled out of Europe on a journey that brought him to larger industrial bakeries and small pastry shops. Learning different ways of producing and implementing new techniques and flavors. 
 
Always pushing himself on learning new techniques and recipe’s creations (we are never too old to learn). Always looking for new ideas and concepts outside of the world of pastry to be on the lasted trends. 
 
Joining Dobla & Irca in 2021 as an Innovative Pastry Chef and creative mind to combine the Irca ingredients and Dobla decorations for the best results.

From a young age Lotte always had the ambition to become a pastry chef. After graduating the culinairy school Ter Groene Poorte in Brugge, Belgium, she started her career at one of the most renowned pastry shops in the Netherlands. Ultimately rising to the position of chef at their Jakarta, Indonesia branch. Throughout her career, she has won multiple national pastry awards, including the Gouden Gard, for young pastry chefs. And in 2022, the prestigious Dutch Pastry Award, with a cake and showpiece inspired by the works of Van Gogh. Lotte joined the Dobla team in 2024.

Born in France. He has studied with a number of the world’s pastry luminaries and holds a master in French pastry, having studied in the classical European tradition. He is a patissier and chocolatier with an amazing track record. For the last 20 years he was involved with education, product development and creation of pastry at an international level.

His participation in various international pastry competitions was awarded with a 1st prize in New York during the Festival Gastronomique and with the World Champion title in Lyon at the Coupe du Monde de la Pâtisserie. Michel educates for Dobla new talented Chefs through our partnership with the EPGB School in Barcelona and travels the world to help develop product and to organize demonstrations.

After attending the "IS Falcone" Hospitality Institute in Gallarate, I built a strong foundation in pastry arts and turned my passion into a true profession. After completing my studies in 2022, I began my career at IRCA, specializing in the development of high-quality pastry products. In 2025, I had the opportunity to gain valuable international experience at Dobla Innovation Center in the Netherlands, deepening my knowledge of innovative techniques and creative approaches in the world of pastry. Determined and meticulous, I continue to refine my skills with the goal of innovating and enhancing the art of pastry making.

Omar has always had a thing for pastry, a passion born thanks to his pastry chefs uncles in the Middle East. He soon decided to turn it into a profession, graduating in 2021 at the Giovanni Falcone Institute in Gallarate and starting a training career that led him in 2022 to join IRCA & Dobla in 2024.

Keeping his legacy alive.

In March 2021 Maurits passed away. 

Maurits was a beautiful person with a truly unique talent that inspired us and many others. We greatly miss him.

In memory of his creativity, we keep his legacy alive.