THE FAMILY
Yeh Shih-yo, Taiwan
Exploring Europe
"My admiration for Michelin-starred chefs is particularly great. Immediately after my culinary studies in Taiwan, I was able to work in Michelin restaurants in Shanghai and Singapore. Eager and curious about Western cuisine, I was drawn to Europe. Restaurant Boury immediately caught my eye. The kitchen team is very international, and that melting pot of cultures appeals to me. I receive a lot of appreciation here from Chef Tim Boury. He takes me to culinary events where I get to meet many new chefs. Working on a four-hands dinner with Tim Boury and Sergio Herman was an incredible experience. I had been following Sergio Herman on Instagram for a long time, and now I could cook with him and receive advice. Amazing! This adventure at Boury is a wonderful start to my exploration of Europe. I'm curious to see what new adventures lie ahead!"
Pranav Katyal, India
Fascinated by Culinary Concepts
"Learning is a true passion for me, so when I had the opportunity to gain experience at Boury, I seized it eagerly. I am always on the lookout for new culinary concepts. In India, I worked for a while in a restaurant that cooked solely with charcoal or wood instead of a traditional gas stove. In another place, I specialized in Indian coffee. In the culinary world, you can continue learning constantly, and I find that truly exciting. The kitchen brings something new every day. With my arrival at Boury, I am discovering a Michelin-starred restaurant for the first time. And what a discovery it is! I am learning so much here, not only cooking techniques but also taking on responsibilities. This experience convinces me that working in the kitchen is what I want to do for the rest of my life."
Andreea Mihai, Romania
Dancing to the Samba Rhythm
"Traveling is my life. When I was in Brazil for the annual carnival in 2020 and Covid broke out, I couldn't leave the country. I decided to turn necessity into an opportunity and study gastronomy. My years of experience as a manager in the hospitality industry and a passion for cooking led me to take this step. Ultimately, I stayed in Brazil for three years and traveled all over the country. After my studies, I worked for two years at La Côte Saint-Jacques, a two-star restaurant in the Burgundy region. Through friends, I got in touch with Boury Academy. It is a great honor for me to work here. I love the Belgians; they are very friendly. And I love Belgian vol-au-vent; in Romania, we have a similar dish. I want to travel even more in the future to better understand what is happening in the world of gastronomy."
Vasilis Konstantinidis, Greece
Diving for Sea Urchins
"My heart belongs to the sea and all the delicacies it produces: fresh fish and seafood bursting with flavor. It's not surprising considering my family roots are in the Greek islands. I also love to catch the food I prepare myself: fishing for fresh fish or diving for sea urchins. I decided to become a chef later in my youth and gained experience in restaurants in France, Denmark, and Slovenia. I did an internship at Boury and was able to stay on permanently afterward. I am responsible for the appetizers and cook alongside the hot section. The main reason I wanted to stay here is the team spirit. From the first weeks, I felt like I fit in well with the team here. In this kitchen, you won't find big egos, which can be a problem in other restaurants. Here, we work fantastically well together."
Haidee Bocardio, Philippines
From civil engineer to pastry chef
"I am a latecomer to this profession. After completing my civil engineering degree, I chose to go in a different direction. I wanted to be much more creative. Combined with my passion for good food, I decided to study at Le Cordon Bleu in London, a leading culinary institute. I focused on pastry. I have a real sweet tooth, you see. After completing my internship at Boury, I got the opportunity to work in the kitchen as a permanent staff member. The beauty of pastry is that you can create beautiful and delicious creations with simple ingredients. I have not lived in the Philippines for 20 years. I spent five years in London and worked for ten years in Indonesia. The great thing about Belgium is that you can easily visit many other countries from here. So, on my days off, I like to travel."
Nikhil Jadhav, India
With the freshness of citrus fruits
"I have been working in a restaurant in India for seven years, and when I heard about Boury Academy, my curiosity was piqued. During my internship, I have already been given certain responsibilities. The most important thing I have learned here so far is attention to detail. I learn a lot from others in the kitchen, which helps me to improve. I love citrus fruits. In India, we often use them; they bring freshness to a dish. During my internship, I have already learned about many new products. Previously, I had never worked with oysters or pigeon. And it's great to use fresh scallops instead of frozen ones. Each country has its local specialties, and I would love to explore those in the coming years."
Jonas Oppertshaeuser, Germany
The Atmosphere of Star Restaurants
"When I had the opportunity to do an internship at a two-star restaurant during my culinary training in Munich, I loved the atmosphere there. So, I am very happy to have the chance to work at Boury for a few months as well. The reception was particularly warm, and I was immediately welcomed into the team. We form a close-knit group. The interns from Boury Academy live together in one house, and on weekends, we often explore other cities. The way of working at Boury differs greatly from the places I've been to before, and I am learning a lot here in terms of techniques and efficiency. It's nice that as an intern, you also get responsibilities. As a teenager, I lived in the southern United States for three years. Those years shaped me to be open to new experiences and perspectives."
Ethan Green, Canada
Discovering New Flavor Combinations
"The love for cooking is in my genes. My uncle is a chef, and my aunt teaches hospitality. As a teenager, I already took culinary courses, worked in various restaurant kitchens, and participated in competitions, often internationally. When I had the opportunity to join Boury Academy, I didn't hesitate for a moment. Here, I can work on perfecting my skills and discovering new flavor combinations. The creative aspect of cooking is what I love most. It sometimes feels like I'm creating architecture on a plate. At Boury, I get the chance to bring my ideas to life and experiment with new flavors and textures. It's a place where I can truly flourish as a pastry chef. I believe that the presentation of a dish is just as important as its taste. After all, the eye also wants something, right? That's why I pay a lot of attention to the aesthetics of my desserts. It's satisfying to see people enjoy my creations. For me, that's the icing on the cake."
Mariya Tatarova, Bulgaria
Traveling abundantly to learn
"The choice for the kitchen was a fortunate coincidence. I am a final year student and had never worked in a restaurant before starting my culinary education. That spontaneous decision turned out well, as I love it. I am very interested in different products. By traveling extensively, including in Italy and the Netherlands, I learned about many new products and techniques. For example, I delved into fermentation in Norway. My specialization is pastry. Boury is one of the few restaurants where you can focus on that full-time and at a high level. This is completely different from the other restaurants where I worked before. Here, you are constantly busy, and there is always something happening. I'm happy about that because it allows me to learn a lot."
Justine De Rijcke, Belgium
The restaurant is the common thread throughout my life.
My hospitality journey began early, as my parents owned a restaurant. I grew up surrounded by pots and pans, and started helping with cooking at a young age, which turned into a true passion. This led me to choose a hotel school for my education. There, I learned the tricks of the trade and was challenged through various internships at home and abroad. The biggest advantage of interning at Boury is rotating through different kitchen sections with excellent support each time. This way, you learn quickly and grow as a chef.
Drew Chiszar, United States
The surprising vegetable enthusiast
"I grew up in New York and had the opportunity to intern at Eleven Madison Park, another three Michelin-starred restaurant like Boury. One of the main reasons for coming to Europe is the fact that you don't always find high-quality ingredients in the US. I eat very little meat, which is perhaps atypical for an American. I am fascinated by vegetables. Often, vegetables are seen as a 'side dish,' but you can also make them the star of the plate. Vegetables can truly surprise. There are onions you can eat like an apple. And the things you can do with cauliflower! At Boury, I work on the appetizers, and even there, vegetables definitely have their place. Another big difference from America is that in the kitchen, it's not about 'me' but about 'us.' After my internship, I will return to New York, where I am eager to further explore the Michelin scene."
Haidee Bocardio, Philippines
From civil engineer to pastry chef
"I am a latecomer to this profession. After completing my civil engineering degree, I chose to go in a different direction. I wanted to be much more creative. Combined with my passion for good food, I decided to study at Le Cordon Bleu in London, a leading culinary institute. I focused on pastry. I have a real sweet tooth, you see. After completing my internship at Boury, I got the opportunity to work in the kitchen as a permanent staff member. The beauty of pastry is that you can create beautiful and delicious creations with simple ingredients. I have not lived in the Philippines for 20 years. I spent five years in London and worked for ten years in Indonesia. The great thing about Belgium is that you can easily visit many other countries from here. So, on my days off, I like to travel."
Robbe Crabbe, Belgium
Adrenaline rush in the kitchen
"I received my culinary education at Ter Groene Poorte in Bruges. When I said I wanted to do my final-year internship at a two-star restaurant, the school thought it would be a 'mission impossible.' But I persisted, and I was able to work at Boury. After my internship, I was able to continue working here as part of the team. I experienced the transition from two to three stars. The motivation to maintain that third star is very strong among everyone on the team. Every day, we give our all for the customer. I am now responsible for the cold kitchen. We regularly visit companies, which allows us to learn about many new products. I want to learn as much as possible. Cooking at a Michelin-star level is my thing. I thrive on adrenaline, and there is no shortage of that in a kitchen like this."
Thibo Bomberna, Belgium
Culinary Good Luck Charm
"I chose the kitchen in the wake of the hype surrounding cooking TV shows that was around a few years ago. It was my sister who worked at Restaurant Goffin in Bruges who gave me the final push to attend hotel school. My first place in the kitchen was washing dishes, later I moved on to preparing appetizers. My biggest drive in cooking is to make people happy and give them a unique culinary experience. If we succeed in that, then I am happy too. We work with a large team in the kitchen, so you can always rely on each other. The international character of our team is an asset because everyone brings their own knowledge and influence. If I ever start my own business later, I will definitely choose a concept where the products take center stage. That's what people love too. A perfectly made vol-au-vent, delicious, isn't it!"
Sagar Rajput, India
Tell me what you eat and I'll tell you who you are
"If you really want to get to know someone, ask about their food interests. What do you like and what don't you like? Eating together is also the best way to meet new people. I worked for 12 years in five-star hotels in India before coming to Belgium. I was actually the first English speaker in Boury's kitchen. I assist chef Tim Boury in creating new dishes. Important in this process is the selection of ingredients. Which products are at their best this season? Because we've been working together for so long, I know the chef's taste very well. When I ask him to taste something, I already know how he will react. His passion and attitude are fantastic, and I learn a lot from them. My wife and I both cook at home. We are passionate about Italian cuisine."
Amit Kumar, India
On perfection and details
"In Indian households, cooking goes on all day long. Meals are always very elaborate, including breakfast. As a child, I often saw my mother in the kitchen and occasionally lent her a hand. This not only taught me the recipes but also the importance of keeping everything tidy in the kitchen. Working in the kitchen of a three-star restaurant means multitasking. The customer's high expectations are always on my mind. Everything has to be perfect, even the simplest things. As a junior sous chef, I am a link between Chef Tim and the other team members. I coordinate and assist where necessary. Creativity is important to me, and I'm always curious about new things. For example, I have already composed the menu for a new bar that opened. Food consultancy suits me."
Marco Santoni, Italy
From a family of florists
"I gained a lot of work experience in various Michelin-starred restaurants in Italy and Denmark in recent years. Before coming to Boury, I worked for two years at Pure C in Cadzand, the Netherlands. Chef Tim Boury is someone who lets you discover and try out a lot of things. You can also always suggest new ideas yourself. Sometimes we also use Italian ingredients in a dish. I love working with mushrooms in the kitchen, always using fresh ones, of course. It's incredible how many variations there are. Some types, like chanterelles, we don't have in my home country. Cooking is a family tradition in our home. Both my grandmothers were always in the kitchen, as was my father. Coming from a family of florists, I always pay attention to flower decorations in the restaurant."
Joao Monteiro, Portugal
Philosophy of Gastronomy
"I've been living my dream since I was fifteen. Traveling around and working in Michelin restaurants, what more could I wish for? After jobs in restaurants in Spain and Portugal, I wanted to head towards Northern Europe because I feel that the philosophy of gastronomy is more respected there. Moreover, it was nice to step out of my comfort zone and learn about new products and a new way of working. I recently made the typical Portuguese pastry 'pastel de nata,' and we also served it in the restaurant. In my family in Portugal, I have always experienced a lot of passion for local products: from salty to sweet. So, I fondly remember those times when we went into the mountains, searching for producers of delicious cheese and charcuterie."
Neal Descheemaecker, Belgium
From Club Brugge to Barcelona
"I played at Club Brugge for a long time, and there are many parallels to draw between top sports and what we do daily at Boury. As a sous chef, I'm also competitive, always striving to do better and be sharp. After spending five years in the kitchen here, I made a foreign transfer to Barcelona because I wanted to further my growth as a chef. I worked at Tickets under the iconic chef Ferran Adria. Along with new experiences, I also brought my Spanish girlfriend back to Belgium. It's good to be back at Boury. My drive is to make a difference in this industry and strive to be as good as I can be. During weekends, I'm passionately engaged in the garden, not just with vegetables, but also with citrus and fig trees. Just like in the kitchen, I set high standards in the garden too."
Mayte Devos, Belgium
Being strict with yourself
"My parents own a gourmet restaurant in Rekkem. So, it's no surprise that from a young age, I often did weekend and holiday work and eventually went to hotel school. I enjoy working hard, just like my parents. Serving customers in the restaurant is totally my thing. In the dining room, you have to be strict with yourself, double-check everything, and not show any signs of stress. I'm a very social person and enjoy chatting or joking with customers. This immediately makes people feel at home. We play an important role as a link between the kitchen and the customer and must be able to explain what's on the plate well. Outside of work, I enjoy going to the gym or dining out to be served myself. And I never turn down dessert."
Luca De Lathouwer, Belgium
The happiness of a satisfied customer
"My job in the restaurant is very diverse. From welcoming guests to setting up the bar and making dessert juices. Since my first internship in hotel school, I knew my calling was in the dining room. I learn a lot from my experienced colleagues. It's important to know the menu inside out. The better you know it, the more confident you appear. And also important: always smile! It's always so gratifying when people who sometimes have to save up a lot to eat at a three-star restaurant tell us afterward that they had a fantastic experience. Customers leaving with a happy feeling genuinely makes me happy. When I see myself in the group photo of our team, I sometimes have to pinch myself. It's fantastic to be able to do this as my first job."
Pieter Godts, Belgium
The infinite world of wine
"I had absolutely nothing to do with wine until a producer from the Rhône region let me taste a white wine that completely enchanted me. After hotel school, I went to the Wine & Spirit Education Trust in London to further deepen and specialize. Learning about wine involves not only tasting a lot but also reading a lot. The world of wine is infinite, which is both fun and frustrating. You can constantly learn. As a sommelier, I really enjoy the contact with the customer. I mainly deal with the paired wines. Our wine list is large and beautiful, thanks to our head sommelier Mathieu. I'm open to a lot. In every region, you can find a delicious wine, but Bordeaux and Rioja are close to my heart. I never drink wine in a café; I prefer a pint there."
Nicolas Lefranc, Belgium
Putting the customer first
"Just as the restaurant evolved from one to three stars during that period, my job description has also changed and grown significantly over the past seven years. You'll still find me in the restaurant every day because customer contact is number one for me. I know all our customers, and conversely, I'm also a familiar face to them. In addition, I handle reservations for the restaurant and rooms and also conduct interviews for Boury Academy. I'm often impressed that our interns travel from the other side of the world to work here. That's not something to be taken for granted. I don't always realize it myself, but it proves that our restaurant is internationally known. I give a lot of myself for the restaurant. When customers have a special afternoon or evening here, it gives me incredibly much satisfaction."
Maarten D’Hondt, Belgium
Cooking is Collaborating
"After completing my education at the Spermalie hotel school, I immediately started working. I've been working here as a chef de partie for three years now. It's great to be able to cook in a three-star restaurant. In the kitchen, I enjoy butchering meat and preparing it for further cooking. It's important to collaborate effectively and ensure that all tasks in the kitchen are carried out as a team. Working through a service with the whole team and delivering a beautiful menu gives a lot of satisfaction. Every shift is filled with adrenaline. Honestly, when I'm on vacation for a week, after a while, I start to miss it. I miss that pressure and feel like diving back in."
Yara Ingels, Belgium
Cooking for Leonardo DiCaprio
"Before joining Boury as a sous chef responsible for events, I gained international experience. I worked at the three Michelin-starred Lasarte in Barcelona and served as a sous chef at the Ritz Hotel in Paris, where guests included Leonardo DiCaprio and Emma Watson. My interest in the kitchen led my parents to nickname me 'little chef' as a child. It's great to work here in a team with people who are all passionate about cooking. We have many foreign interns here, and I enjoy teaching them new things. I have a preference for fish and seafood. I'm very perfectionistic and enjoy working with high-quality ingredients. The ultimate goal is to ensure that customers leave the restaurant amazed every day."
Laury Deleersnyder, Belgium
A Completed Bucket List
"I love traveling and dreamed of going abroad as a child. I was able to complete my bucket list, which included working in international restaurants in places like London, Denmark, and Australia, at a young age. Being able to fulfill my dreams while having a strong support system in Belgium was fantastic. Everything I gained abroad, I can bring back to Boury. I see myself here as the extra ears, eyes, and hands for Inge and Niel, who lead the dining room. I'm versatile and can be deployed anywhere! And when young additions to the dining room team perform well, it genuinely makes me happy. After all my travels abroad, I've come home here. I belong at Boury. I love working here and can't imagine a job I'd love more."
Brent Van Belle, Belgium
Meticulous Preparations
"I have a passion for pastry and gained experience in a specialty shop in Ghent and spent two years at Hof van Cleve. In the Boury kitchen, I can express much more creativity than in a traditional bakery. We don't have to make pastries that can sit on a cardboard for two days. I love being inspired and combining ingredients, like in a dessert with pear and parsnip, for example. Preparation must be meticulous every time, and we finish each dessert with special attention to detail. It feels great to create a top dessert with your own hands. Of course, the desserts are coordinated with the other courses on the menu. Maybe I'll become a teacher later. Being able to impart your expertise to young people seems very valuable to me."
Giovanni Weymeersch, Belgium
The Final Touch at the Table
"Hospitality has always fascinated me. Initially, I wanted to work in the kitchen until I did a service internship. I was immediately sold! I did an internship here at Boury when it first started, and I also worked at Pure C in Cadzand. It's nice to chat with customers and occasionally make a joke. There's nothing better than seeing a customer smile or receiving compliments about our professional approach and relaxed atmosphere. I'm very sociable. Coming from a large family with six sisters probably has something to do with it. Our entire dining room team works with full love. Personally, I love giving the final touch to a dish at the table for the customer, like with caviar preparations, oysters, crêpe Normande, or sabayon. I make it a point to work very meticulously."
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Dylan Van den Berghe, Belgium
Architecture on a Plate
"My interest in the kitchen grew when I started weekend work at an event venue. I was pursuing a degree in architecture at the time. Through various courses, I specialized in pastry. I love fine-tuning recipes to create a beautiful dessert. On one hand, you have to strictly adhere to the quantities for each ingredient, but on the other hand, pastry offers a lot of opportunities for creativity. For me, that's the main reason for doing this. My previous vocational training still influences me because, essentially, pastry is architecture on a plate. I always run my new creations by Chef Tim first. As a pastry chef, I enjoy a lot of freedom. Being able to still captivate the customer with a splendid dessert after a full meal is the challenge we gladly take on."
Niel Delameilleure, Belgium
Creating Beautiful Memories
"Whether it's a brown pub or a three-star restaurant, hospitality is paramount in our industry. We aim for customers to have a unique afternoon or evening here while feeling warmly welcomed. That's how we create beautiful memories for them. As a maître d', I'm the point of contact for many employees but also a familiar face to our long-standing customers. After all, I was just a young lad of 19 when I started working here. I come from a very warm family where I've always learned to dedicate myself to others. That's who I am; hospitality is just ingrained in me. It's wonderful to pamper people! Moreover, there's also room to do something outside the restaurant. When I sit on the jury for Best Maître of Belgium, it's an honor to represent Boury."
Mathieu Vanneste, Belgium
Wine is Emotion and Very Personal
"Wine has captured my interest for over 25 years. Numerous courses, good mentors, and international experiences have shaped me. In the world of wine, there's always something new to discover. Every vintage is different, every domain is unique. And numerous factors influence the quality of the wine. Wine is very personal. Everyone needs to discover their own taste profile, which is different for each of us. Wine is also emotion. We have customers coming in specifically for the wine, but others who find it less important. Both are fine. Often, I try to figure out what people want through a conversation. Or people give me carte blanche in choosing the wine. It's important to me that the customer feels good about the chosen bottle. The title of Michelin Sommelier of the Year is a beautiful recognition of our work."
Camilo, Brazil
I left my legal texts to become a chef
After studying law in Brazil, my journey took an unexpected turn. During the pandemic when I gained a passion in cooking alongside my parents. Determined to turn this newfound passion into a profession, I enrolled in culinary arts school in Sao Paulo. Back in Brazil I worked in several restaurants to evolve and learn the skills of a trained cook. Now, I’m on a global journey, eager to immerse myself in diverse cuisines and hone my skills as a chef. My ultimate dream? To open my own restaurant in Europe. Personally, I gravitate towards seafood, drawn to its versatility and freshness—it's a product with endless possibilities, each dish a testament to the ocean's bounty and my culinary exploration. I want to thank everyone in restaurant Boury for this unique experience.
William Malm, Sweden
From dishwasher to renowned cook
As a Swedish-born chef with roots from Sri Lanka, find solace in my culinary journey. My story starts as a dishwasher back in Sweden, amazed by the drive and focus in the kitchen, I knew that would become my profession, my passion. Talking about food, memories flood my mind, particularly that of a mushroom pasta savored in my homeland two years ago, a dish I've longed to recreate. My Nordic upbringing intertwines with the spices of my heritage, shaping my approach to cuisine. As a student in Switzerland, I blend these influences, crafting dishes that honor both tradition and innovation. Each plate tells a story, a fusion of flavors from the icy fjords of Sweden to the vibrant markets of Sri Lanka, reflecting my diverse culinary identity.
Yoshi Aditya, India
I want to bring the Michelin guide to India
I’m an Indian chef and find purpose and responsibility in every chop, every sizzle. Choosing this path was choosing to take charge, to craft my own mise en place, and to swiftly adapt to the ever-shifting demands of the restaurant. Each dish I prepare is a brick in the construction of our menu, a testament to the diverse flavors and textures of world cuisine. My ultimate dream? To bring the prestigious Michelin Guide to India, showcasing the rich palette of flavors, textures, and opportunities our culture holds. I love a vast array of dishes, one stands out as my go-to comfort food: Kala Mutton, a black curry made by my aunt. It’s a traditional dish with burned red onion and coconut, which gives lots of depth to this dish.
Nitesh Bhatt, Canada
Cooking is the experience of creating balance between flavours
Starting from my hometown back in India, I’m making a journey of culinary discovery, studying at a prestigious culinary arts college and working all over the world in Michelin-starred restaurants. My path led me to various kitchens across the United States before venturing back to Delhi, where a friend and I opened Vegan Express—a cozy haven for 20 guests, where worldly flavors meet fine dining techniques. With a commitment to zero waste and vegan products, our kitchen is a true celebration of ingredients. Now in Belgium, I refine my skills, eager to one day open my own restaurant in Canada. For me, cooking is more than just about the food—it's about perfecting flavors and textures, and creating a balanced culinary experience.
Nate Maercklein, USA
One day I want to give a fine-dining experience to those who can’t effort.
Growing up in Marblehead, surrounded by the ocean, ignited my love for fish. The diversity of this product offers endless culinary possibilities. In my family, food is a cornerstone—my Italian mom triggered me to cook dishes like her famous Chicken Marsala. This deep connection to food sparked my fascination with cooking and fine dining. My ultimate goal is to open a non-profit restaurant where everyone, regardless of financial means, can enjoy a fancy dining experience. I believe everyone deserves the chance to feel like a VIP and indulge in a high-quality meal, regardless of their ability to pay. It's about providing an opportunity for the community to come together and savor delicious food without worrying about the cost. Giving an opportunity feel fancy and a bit poche for those who can’t effort it.
Axelle Roels, Belgium
Becoming part of the Boury family brought my dedication to the next level
Preferring the front-of-house, I thrive on personal connections with our guests. My journey to Boury began through an internship during my studies. After various domestic and international internships, I found myself at Restaurant Boury. Here, I aim to master the intricacies of hospitality, focusing on those crucial details. My specialization in sommelier comes from a deep love for wine and non-alcoholic pairings. The experience of a nice dish perfectly balanced out with a drink, it gives me goosebumps. Food holds a special place in my family, reminding me of my grandmother's lovingly prepared feasts, like her signature turkey with croquettes. Transferring this warmth to the table by hospitality and a friendly smile, that my goal.
Leon Stock, Belgium
I’ve always been intrigued by hospitality in top restaurants.
I started as a student worker at 15, seeking a job that aligned with my hotel management studies. I live close by and restaurant Boury always triggered me. The dedication, the detail and focus that the whole team delivered is astonishing. After a short trial period, it was clear I had found my passion in the dining room. As a child, I dreamed of becoming a chef; the entire restaurant scene fascinated me. Now, I've found my place in the front-of-house team. As a hobby chef, I love experimenting with new dishes and flavors. If you ask me about my future, I hope to open a bar featuring innovative cocktails and exceptional hospitality. A nice place where people enjoy a warm welcome and a nice drink.
Kjell Van Daele, Belgium
Coming from tourism industry, I found my passion in wine- and food pairing.
Through my tourism studies, I unexpectedly discovered the hospitality industry. This world opened up for me and changed my perspective on gastronomy. I find great satisfaction in the experience we, as a team, provide to the guests in the restaurant. That's why I work in this field. How did I end up at Restaurant Boury? One evening, I befriended some members of the front-of-house team. The conversations intrigued me and led me to choose a top-level establishment and become part of the Boury family. It was no hard choice for me because I really wanted to grow personally and professionally. I also have a great passion for wine, and in an environment like this, you learn a lot about the entire process and the diversity of viticulture. I even achieved my WSET Level 3 certification.
Simon De Tavernier, Belgium
To pay off my debt of my violin I started as a dishwasher.
My journey in hospitality started a long time ago. As a child, I was passionate about playing the violin and studied at the music academy in Brussels. At 15, I bought an expensive violin and wanted to pay off my debt by working as a dishwasher in a restaurant. I moved from the dishwasher to the kitchen and then to the dining room. There, I truly lost my heart and fell in love with the hospitality industry. After a tough decision, I chose to leave my music studies and pursue a hospitality education. Driven by a strong desire to excel, I aimed to compete in contests like the Best Sommelier of Belgium. My wife and I dream of starting our own restaurant one day, providing guests with a unique experience. However, for the time being I really want to continue learning in this exceptional environment and enjoy working in a very experienced front-of-the house team.
Evie Schellekens, Belgium
You can wake me in the middle of the night for a nice glass of wine.
Hailing from Zeeland, I sought to gain experience in the gastronomic world after earning my high school diploma. The classical French cuisine at the highest level truly appeals to me. It's all about giving the guest a unique experience in a setting with delicious food, great wine, and enjoyable company. It’s the most beautiful profession in the world. Currently, I'm an assistant sommelier because wine is one of my passions. You can wake me up in the middle of the night for a nice glass of Meursault or Champagne, I’m loving it! I have a special fondness for South Africa and I have a dream of opening my own restaurant over there one day.
Nicolas Lips, Belgium
The guestrooms for interns creates a strong bond.
From a young age, I was exposed to top gastronomy and quickly caught the hospitality bug. I'm eager to learn about the evolving world of fine dining, including wine, food, and service. I'd love to further my studies in Switzerland, with a focus on hotel management at the top of my list. I enjoy classic cuisine with a modern twist. One great advantage of working at Restaurant Boury is the immense experience gained in a short time. You take care of the customers, and they take care of you! The guesthouse for interns is fantastic, being close to the restaurant and surrounded by others who share the same passion, creating a strong bond.
Amaury De Backer, Belgium
I’m eager to learn about flavors through Europe.
I fell in love with hospitality at a young age. My parents aren't in the industry, but my passion came from my godmother. While studying at the hotel school Ter Duinen in Koksijde, my drive for gastronomy grew even stronger. Internships at home and abroad taught me to appreciate the fantastic products we work with daily. I've interned in establishments in France, Spain, and Belgium. Besides cooking, I'm a true foodie who loves dining out and getting new ideas. On my first day at the restaurant, Chef Tim warmly welcomed me, took the time to explain the workflow, and set me on the right path. This is a great start!
Youp Bussink, The Netherlands
Handpicked vegetables of our own garden, it's the closest we get to the nature.
I studied business administration, but to finance my studies, I worked in the hospitality industry. Now, I know for sure that this is what I want to do for the rest of my life. I will never let go of this passion. When I graduated, I faced a dilemma: should I pursue a career in the corporate world or follow my passion for hospitality? I decided to give it a shot and enrolled in a one-year culinary school program at Ter Duinen in Belgium. Now, I know for sure that this is what I want to do for the rest of my life. I will never let go of this passion.
Douglas Widaja, Indonesia
Studying culinary arts is like a dream coming true.
From a young age, I've been fascinated by cooking. I learned the art from my mother, who always dreamed of studying culinary arts but didn't have the budget for it back then. I feel honored to be able to fulfill this dream now. Working with top-quality products is truly a privilege. Despite being allergic to fish, it continues to amaze me every time I work with it. Fortunately, I can prepare it perfectly and even taste small amounts myself. The pursuit of perfection drives me and leaves me hungry for more.
Neel Palit, India
I want to gain experience all over the world.
My father runs a hotel, and my mother is an artist. I hope to inherit traits from both of them to grow as a chef. Since I was 17, I’ve been working in fine dining restaurants around the world. USA, Switzerland, Spain, Belgium, ... My dream is to open my own restaurant and introduce the Michelin Guide to India. There is a rapidly growing culinary scene in India, with a new generation of chefs emerging. I want to be a part of this exciting movement. By combining my father's business acumen and my mother's creativity, I hope I can contribute something unique to India's vibrant gastronomic landscape.
Pedro Carreira, Portugal
The intention is to be as good as I can get.
I initially pursued an engineering degree in Portugal. However, in my final year, I realized that this path would not bring me lasting happiness. So, I decided to take a gap year in the United Kingdom, where I was introduced to the world of hospitality. During this time, everything became clear to me, and I devised a plan. I would study culinary arts and gain experience all over Europe to reach the highest possible level in my craft. Hopefully, in ten years, I can look back on this period with pride and happiness from my own restaurant.
Batuhan Gul
Craftsman and artist, the two things a chefs needs to be.
"If you eat alone, you die alone." This is the life lesson my family instilled in me. Cooking and eating together are the most important aspects of my life. I grew up in the restaurant where my father worked, and I was inspired by the chefs and their dedication. In the kitchen, you are both a craftsman and an artist. It's crucial to find a good balance between these roles. I quickly discovered the blissful feeling of seeing guests leave with a smile. The dopamine, the rush of service, is indescribable. It gives immense satisfaction to see the impact that food can have on people. Seeing guests savor every bite and knowing that I've played a part in their happiness is why I love what I do.
Ravi Dhuriya, India
I want to refine my skills in a Michelin Star environment
"Pastry has always been a central part of my life. I recently took a break from my role as a Senior Pastry Instructor at an academy in India, where I developed a deep expertise in plating and chocolate art. That’s what brought me to Restaurant Boury - to refine this skill and immerse myself in the classic Michelin Star techniques. What I gain here, I’m eager to take back with me to India, where I hope to bring fresh insights not only to the academy but also to the restaurant I work at. My goal is to elevate both with the knowledge and experience I gather during my time here."
Florian Box, The Netherlands
Classical kitchen is something that drives me
Cooking has always been a part of my life. Growing up, my parents owned a restaurant, and I spent countless hours there, soaking in everything from the kitchen’s rhythm to the joy of serving guests. It's no surprise that I’ve always dreamed of opening my own restaurant one day. The passion for the classical kitchen is something that drives me—there's something timeless about it that I deeply appreciate. My personal favorite dessert, Dame Blanche, embodies that simplicity and elegance. After following lessons at the Cas Spijkers Academy I came to Boury, I’ve been even more excited to cook and learn about new next level techniques.
Karel-Jan Pintens, Belgium
The level of dealing with zero-waste is inspiring
"My culinary journey began with a passion for blending classic techniques with modern flair. After my studies at Hotelschool Ter Duinen, I was drawn to dynamic and gastronomic kitchens. Here at Restaurant Boury, the concept of zero-waste is elevated to an art form, and it's inspiring to be part of a team that values every ingredient so profoundly. The opportunity to learn and grow under Chef Tim Boury’s mentorship has been incredibly rewarding. Besides fine dining, pasta carbonara remains my go-to comfort food, but I’m thrilled by the new culinary horizons I’m exploring here. This adventure at Boury has just begun, and I’m excited for what’s next."
Saurav Sarkar, Canada
To craft refined plated dishes, you need passion, knowledge, and creativity.
"My culinary journey began in East Asia, where food plays a central role in family life. Sundays were reserved for family gatherings around the table, and my grandmother introduced me to a wide range of ingredients and traditional dishes. These early experiences sparked my deep passion for gastronomy. Twelve years ago, my family moved to Toronto, where I further discovered my love for the culinary arts. From preparing a whole fish to crafting refined plated dishes, each aspect of cooking demands a great deal of passion, knowledge, and creativity. Joining Restaurant Boury has been an exciting opportunity for me to explore the vast world of gastronomy with an open perspective. I’m eager to learn from the team, broaden my culinary horizons, and continue to develop my skills in this inspiring environment."
Karel-Jan Pintens, Belgium
The level of dealing with zero-waste is inspiring
"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."
Saurav Sarkar, Canada
To craft refined plated dishes, you need passion, knowledge, and creativity.
"TODO"
Karel-Jan Pintens, Belgium
The level of dealing with zero-waste is inspiring
"todo"
Saurav Sarkar, Canada
To craft refined plated dishes, you need passion, knowledge, and creativity.
"todo"
Karel-Jan Pintens, Belgium
The level of dealing with zero-waste is inspiring
"todo"
Saurav Sarkar, Canada
To craft refined plated dishes, you need passion, knowledge, and creativity.
"todo"