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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.

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

A professional swimmer for 18 years 🏊

“I come from Sweden, from a small village called Staffanstorp in Skåne, a beautiful region in the south of the country. I grew up there surrounded by family and friends. Before diving into the culinary world, I was a professional swimmer for 18 years. It was an incredible journey, but I decided to shift my focus to cooking and moved to Switzerland to pursue my studies. Making the move from Sweden to Switzerland was a big challenge, but it was something I really wanted, so I went for it—and I have no regrets. I’ve always been passionate about learning, whether it’s mastering new techniques or exploring the latest kitchen technology. I’m a happy Boury member. From the moment I arrived, I felt right at home. While I’m here in Roeselare, I’m also enjoying getting to know the local culture, which makes this internship even more special.” Oskar Lövberg . Sweden

Dancing on the beats of Michael Jackson.

“Watching cooking shows as a child sparked my passion for the culinary world, and I’ve been especially drawn to French cuisine ever since. The road to where I am today hasn’t always been easy. I dreamed of working abroad, but coming from India and getting visas was often challenging and expensive. Still, my passion kept me going, and I never gave up.
I’ve been fortunate to travel and learn in kitchens around the world, including in Mauritius, Thailand, Dubai, and Croatia. My experience in Croatia stands out—it was a big step for me as I led a team of eight in a restaurant. Belgium is the fifth country I’ve worked in, and Boury has given me the chance to showcase my passion and refine my skills even further. Outside the kitchen, I have another passion: dancing. Back in India, I was a professional dancer and even taught classes. If I’m not in the kitchen, you’ll probably find me on the dance floor at a club, moving to the beat!” Aditya Dherange . India

Inspirational Tuesday: visit and tasting at @kaviari_paris with @kaviari.lucas. Thanks for sharing the story of caviar 🙏

Inspirational Tuesday: visit and tasting at kaasaffineurs Van Tricht with Mr. Frederic Van Tricht.

A clean and organized kitchen.

‘I was born in Piraeus, Greece, and developed a passion for cooking at a young age, assisting my mother in the kitchen. I still remember the first dish I ever made: French crêpes🥞. Although I initially studied electronic engineering, I quickly recognized that my true passion lay in the culinary arts, prompting me to shift my focus entirely. I’m a perfectionist who values a clean and organized workspace, which I believe makes me a better chef. Before joining Boury, I gained valuable experience working at a one-Michelin-star restaurant in Italy. Being part of a three-star kitchen under the guidance of Chef Tim Boury is a tremendous honor and an important step in my professional development. Outside of the kitchen, I am a devoted supporter of Olympiakos and I really like souvlaki. My goal is to return to Greece, where I aspire to create cuisine that reflects my heritage and experiences, while striving to achieve the highest level of culinary excellence.‘ Ioannis Mazonakis

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BOURY ACADEMY

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