Justus began his career with training as a chef and gained his first experience in the hospitality industry before completing his studies in Pastry & Chocolate Arts at the Culinary Arts Academy Switzerland.
After working at the Bürgenstock Resort and completing an internship at the Callebaut Chocolate Academy Switzerland, he took on the role of Deputy Production Manager at Bonne Maman in early 2024. In August, he returned to the Callebaut Chocolate Academy Switzerland as a Junior Chef, where he brings both his expertise and passion for experimentation, while also intensely preparing for upcoming competitions as a member of the Swiss national culinary team.
Justus is passionate about balancing flavors and textures. His creations combine precise craftsmanship with creative experimentation – always with the goal of creating moments of indulgence that surprise and impress.
