The career that the pastry chef David Baert has carved out on the sweet side of gastronomy is nourished by intense experiences, such as running his own business at the age of 24, combining pastry and bakery. Or his arrival in 2021, in the midst of the pandemic, at the legendary Belgian restaurant Hof Van Cleve, then run by Peter Goosens, where simplicity and timeless flavors are at the heart of his approach.
“Having quick insight, being able to switch gears or anticipate is a great advantage in the restaurant world”
“Having quick insight, being able to switch gears or anticipate is a great advantage in the restaurant world”
Featured in so good #35