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Prior experiences in his native Belgium include the 2* Michelin Restaurant De Bijgaarden, and 2* Michelin Restaurant Sea Grill at Hotel SAS. Still in Belgium, he was also sous-chef at the 1* Michelin Restaurant Cuisinémoi, and Chef-Teacher at L’atelier Yves Mattagne, where he worked for a 2 Michelin star chef.

Jean-François’ career later took him around the world, from New York to Dubai and Moscow. In Portugal, he held positions as Chef de Cuisine for the 5* Sheraton Pine Cliffs Algarve Hotel, managing several thousand customers per day. In Dubai, he worked both at the 5* Ritz-Carlton, as Chef de Cuisine, and at the world-famous Burj Al Arab Hotel, as Sous-Chef for the Al Mahara restaurant. In Singapore, he was the Chef de Cuisine at the Cliff, at the Sofitel’s 5* Sentosa Resort and Spa, which that year received the “Best New Restaurant of the Year” award from the World Gourmet Summit Singapore. He also worked as Executive Chef at several boutique luxury resort hotels across Thailand and Bali.

Jean-François is a graduate from the Ecole Hôtelière de Namur.