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BOURY ACADEMY

The Boury Academy is a prestigious traineeship program, initiated by the three-Michelin-starred Restaurant Boury. It offers aspiring and professional chefs, waiters, sommeliers, and hospitality professionals from around the world the chance to gain hands-on experience in a Michelin-starred environment. Not only at Boury, but also at partnering restaurant.

Cooking is like poetry.

“Coming from a small town in India, my journey has already taken me across the world. I spent three years in Canada studying Culinary Management, an experience that shaped me both as a chef and as a person. I love traveling, meeting new people, and immersing myself in different cultures. it’s one of the best ways to grow.
I first learned about Tim Boury through the Dubai Chef Awards, where he was honored with Two Knives. That moment sparked my interest in Boury, and I knew I had to come here to refine my skills in French cuisine. Every day in this kitchen is a chance to push myself creatively, and I see strong parallels between cooking and my other passions: writing poetry, admiring nature, and embracing the mindset of a chef.✍🏽
After my time at Boury, I plan to continue gaining experience in Canada, working in a hotel to further develop my craft.” Abhilash Bandewar . India

Oskar and Dylan, adding the final touches to the desserts. As Oskar almost wraps-up his 6-month internship at Boury restaurant. Congratulations on his commitment and development! 🥇

In the South of France I found the love for hospitality.

“Even though I didn’t attend a hospitality school, I’ve always had a deep passion for the industry. Throughout
my studies, I worked in restaurants on weekends simply because I loved it.
That passion led me to pursue a degree in Hotel Management, where I had the opportunity to further explore the métier of hospitatlity. As part of my education, I completed an internship in Nice. It was an unforgettable experience that only deepened my love for hospitality and gastronomy.
At Boury, I work in Guest Relations, a role that allows me to be in close contact with our guests, ensuring they feel truly welcomed and cared for. It’s a perfect mix between administrative responsibilities and hands-on service in the dining room. I love the variety this brings to my days, and I’m constantly learning and growing.
Being part of such a passionate team and feeling a real connection with my colleagues makes it even more
rewarding.” Margot Desmedt . Belgium

From sipping cocktails to taking the lead on the battlekart track, this year’s team-building was all about fun, flavour and some friendly competition 🍸🏎️

Grateful and proud to have received the 2025 Education Award by Gault&Millau Culinary Innovators.
Thank you for the recognition!

Opportunity to expand my expertise.

“Born by the Belgian coast, that’s where my roots lie. As a child, I was always
fascinated by the sea and everything it has to offer. My father runs a restaurant by the sea, and together with him, I took my first steps into the culinary world.
Those early years by the coast didn’t just shape my love for gastronomy but also
instilled in me the value of craftsmanship and perseverance. After completing my
culinary studies, I began to explore the world of baking. 🥐
It was here that I discovered
my passion for sourdough bread, a craft that continues to captivate me. It takes
patience, knowledge, and a certain finesse to achieve the perfect flavor and texture
with the right techniques. Every day is an opportunity to expand my expertise and
refine my skills.” Lucas Maes . Belgium

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BOURY ACADEMY

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