Since my childhood, I have been passionate about pastry. It was clear from an early age that this would become more than just a hobby. Thanks to my training in Namur and later in Saint-Ghislain, I had the opportunity to turn my passion into a professional pursuit of perfection.
My career began at the Sheraton in Brussels and then took me to the Marriott Hotel in Dénia, Spain. There, I learned what discipline, precision, and consistency truly mean.
Driven by creativity, I decided to specialize in plated desserts at Restaurant Bruneau, an iconic Brussels establishment with two Michelin stars. My hunger for more led me to Paris, where I became head pastry chef at La Grande Cascade, awarded one Michelin star. During that time, I also had the privilege of deepening my craft under the guidance of Philippe Conticini.
In 2019, I returned to Belgium. Pascal Devalkeneer invited me to take charge of the pastry department at his prestigious restaurant, Le Chalet de la Forêt, which holds two Michelin stars—a challenge I embraced with pride and passion.
