“Pastry chefs are in the business of making people happy with their creations.”
Since a very young age, Rémy Delette is passionate about pastry. He learned cooking and baking at the Lycée Alexandre Dumas in Strasbourg, France. After his learning he worked at the Le Royal hotel in Luxembourg where he completed his training as a pastry chef. A few years later, continuing this journey of learning, got to work at the Reunion Island and Bora Bora. Then in Jeddah as Pastry Sous-Chef for the Assila hotel for a few years. Rémy Delette continues to deepen its knowledge and now works as Head of Chocolate Academy Belgrade at Barry Callebaut.