“Sharing knowledge and passion is my motto and staying up to date on new flavor profiles and techniques is a must”
Dries started his education at the pastry and bakery school “Ter Groene Poorte”. He specialized himself in healthy bakery applications, chocolate and industrial bakery/pastry production processes.
After his education he worked for several renowned restaurants and bakery/pastry shops such as “Le Sanglier des Ardennes”, “Hof Van Cleve”, the only 3 star restaurant in Belgium, “Pierre Hermé” and “Joël Robuchon” in Las Vegas.
Dries is very versatile and passionate and knows how to bring together the best of both worlds in plated desserts, pastries, pralines and so much more.
In 2019 Dries joined the Chocolate Academy team in Belgium.
