Culinary Art School Bruges
I started my studies in 1989 at the Culinary Art School in Bruges, a city recognized for its Art in Chocolaterie, where I studied for six years the techniques of Pastry, Bakery and Master Chocolatier.
BRUGES - BELGIUM
Bakery & Pastry Kapoentje
In the beginning of my career I worked in several gourmet pastry boutiques and Chocolateries in my homeland Belgium. Perfecting and developing my techniques for the next six years.
ROESELARE - BELGIUM
Backofen Bakery & Pastry
In the summer of 2006 I do the pre-opening of a European style Pastry Shop and Chocolaterie at the sunshine coast in Australia where I stay the next year and a half.
SUNSHINE COAST - AUSTRALIA
Hotel Alpenhof
In 2008 I moved to Austria working as a consultant next to the former Pastry Chef of the renown Hotel Sacher Vienna. We opened a gourmet Pastry Shop & Chocolaterie. Here he gained interest in the German and Austrian Bakery style, remaining in the country for two more seasons at the Alpenhof as Pastry Chef.
FLAGAU - AUSTRIA
Cascade Resort and Vivenda Miranda
In 2009 I arrive in Portugal at the Algarve to join two simultaneous projects as an Executive Pastry Chef at the Boutique Hotel Vivenda Miranda and the pre-opening of the Hotel Cascade Wellness Resort where I remain the next four years.
LAGOS - PORTUGAL
Contance Lemuria
(Leading Hotels of the World)
In 2014 I arrive in the African Continent to land in the middle of the Indic Ocean as an Executive Pastry Chef in the Seychelles. Here I work side by side with numerous Michelin Star Chefs and participate in several culinary events and competitions.
SEYCHELLES
St. Jade Mountain and Anse Chastanet
Moving in 2016 to the small paradise Saint Lucia in the Caribbean. Working here as a Consultant Chocolatier at Emerald Estate Cacau Plantation, an organic chocolate production laboratory with the concept “from bean to bar”, and as an Executive Pastry Chef of both five stars proprieties.
SAINT LUCIA - CARIBBEAN
Le Cordon Blue
Culinary school
In 2017 I started teaching in one of the most prestigious culinary schools in the world, Le Cordon Bleu in Shanghai, where I was teaching with passion for four years.
SHANGHAI - CHINA
Quinta das Barradas
Coming home in Portugal in the peaceful Quinta das Barradas in Lagos. Here we start a new and very exciting project creating new flavours with organic products. 5-star workshops for all those passionate pastry/chocolate lovers.