Our Veliche™ chefs
story by Recipe by Veliche™
We’re pleased to welcome back our original three chefs who contributed amazing recipes in our Spring edition of our Seasons magazine. They have come back to help create brilliant recipes for the key seasonal occasions in your calendar. We’ve also added two NEW chefs, Philippe Kotzky and François Galtier who have helped us bring more inspirational recipes to you all.
Chef Paul Gardin
Chef Paul is a creative and innovative young French chef with 11 year’s experience in hospitality, managing kitchens in 5 different countries and categories of establishment. Chef Paul has worked in 5 star hotels, pastry shops & 3 stared Michelin restaurant.
Chef Philippe Leleu
Chef Philippe Leleu has been part of the Cargill® team for the last 10 years. Philippe has crafted his skills with diplomas in baking and pastry which led him to work for Meert, a famous and traditional pastry shop and restaurant renowned for its delicacies of pastry and sweets based in Lille, France.
Chef Neil Ferguson
Born and raised in Ireland, Chef Neil Ferguson has a passion for locally all things dessert! Neil is currently the Head Pastry Chef at the Castlemartyr Resort in Ireland heading up a team to create a delicious and inspiration range of desserts for the guests
Chef Francois Galtier
A young Chef based in Brussels, François Galtier is currently an International Consultant Chef in Pastry, Confectionery, Ice-cream and Biscuit sectors. One of the highlights of François’ career was winning 3rd place with the Belgian team at the World Pastry Cup 2009.
Chef Philippe Kotzky
Starting his career in some of the most prestigious hotels in Asia including the Ritz-Carlton Shanghai. Chef Philippe Kotzky has had experience with packaging manufacture for the food industry and is now Chairman Holder of Decotatoo, creating beautiful finishing decoration products for artisans and pastry chefs.
Chef Gerard Blaauw
Gerard Blaauw is a well-known pastry and chocolatier chef from the Netherlands. His impressive resume shows positions at the world-renowned InterContinental Amstel Hotel and at Heerlijk & Heerlijk pastry shop to name a few. He has been teaching at the Bakery Institute, the private training institute for bread and confectioners, since 2015.
