Our Background
Personal Profile
I come from a family of Belgian chocolatiers, spanning three generations of artisanal craftsmanship. Our story began shortly after the Second World War, when my grandmother and father founded our chocolaterie in 1947, driven by passion, resilience, and a commitment to quality.
Growing up surrounded by this rich tradition, I developed a deep appreciation for the art of chocolate making. To continue the family legacy, I pursued formal training in Belgium, attending pastry and bakery school, where I later specialized as a chocolatier.
This combination of heritage and professional expertise allows me to carry forward our family’s dedication to excellence, blending time-honored techniques with refined skills.
Education
1982-1988
Groene Poort Brugge
BELGUIM
Pastry & Bakery Training – Belgium
Specialization in Chocolatier Craftsmanship
I completed my formal training in Belgium, focusing on pastry, bakery, and advanced chocolatier techniques. Building on a strong family heritage in chocolate making, I specialized in artisanal chocolate production, mastering tempering, molding, flavor development, and decorative finishing.
During my studies, I developed key skills in precision craftsmanship, product consistency, and creative recipe development. I also gained hands-on experience in traditional and modern confectionery methods, quality control, and presentation—preparing me to uphold and evolve a third-generation family chocolaterie legacy.
1988-1992
Groene Poort Brugge
BELGUIM
Studying Business Management at Groene Poort in Brugge, Belgium from 1989 to 1991 provided a solid foundation in key business principles. The program emphasized practical skills and theoretical knowledge, preparing students for the dynamic world of business. Engaging with experienced instructors and collaborating with peers fostered a rich learning environment. This experience was instrumental in shaping my career in the business sector.
1993-1994
Groene Poort Brugge
BELGUIM
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