“Learning, inspiring and sharing knowledge, the values of our daily life, to continue to grow in our profession.”
Dimitri started his career in 1989 as a pastry chef at the “Beau Sejour” hotel in Rochefort. In 1991, he became a pastry chef in the “Normandie” pastry shop in Jambes. From 1992 to 1994, he was responsible for pastry, plated desserts and bakery in the restaurant “La Dacquoise” in Mont sur Marchienne. In 1994, he opened his own pastry-bakery shop “La Dacquoise”. He moved the pastry shop in 2011 to Gozée where he could also build a studio for workshops. Besides this, Dimitri is, since 2014, also Ambassador for IBC, Robot Coupe and Cacao Barry, for which he has given various demonstrations.
In addition, he followed advanced training courses in bakery, pastry, chocolate making, … at Ecole Lenôtre and Bellouet consulting in Paris.
Dimitri won several prizes: 1st Belgian Bakery Cup in 2004, 2nd Chocolatier, Belgian pastry chef WCM in 2009 and 1st Chocolatier, Belgian pastry chef WCM 2012.
In 2021 Dimitri joined the Chocolate Academy team in Belgium.
