so good #22 Archives - Page 4 of 5 - so good.. magazine
He stands out from the rest of Parisian competition with truly unique pastry
Innovation based on search, research, and trial and error
Curiosity, great knowledge of the ingredients, and well thought out pastry
The young Belgian pastry chef of Zuut goes for clean and simple creations on the outside, but which are very powerful flavor-wise on the inside.
Developing new collections and series of artistic works that open different paths
Always striving for something different
A critical approach to pastry
A colorful style attached to vanguard cuisine where floral ingredients are not lacking.
Director of CR8 from LA where he works on new concepts and gastronomic experiences