Tim Boury & Inge Waeles

In the kitchen at Boury, you'll find chefs from around the world who are eager to learn. In order to address the dire staff shortage in the hospitality industry, Tim Boury founded the Boury Academy with his brother Ben. Through collaborations with international culinary and hospitality schools from New York to Switzerland and India, a new batch of interns flows into the kitchen every six months. ‘We make sure they can gain experience in all sections of the kitchen so they can learn as many things as possible.’ The international platform Aeneas goes a step further. Under that banner, Boury brings together ambitious, talented individuals from Michelin-starred restaurants from all over the world. By means of tailor-made training programmes, they are prepared for a career at the pinnacle of the culinary profession, either as chefs or pastry chefs, or in front-of-house roles. 
 
The resulting hodgepodge of gastronomic cultures provides culinary input from around the world. ‘Our staff food is a journey of discovery. Every day, we eat something from a different continent.’ These influences also inspire the chef to add new culinary creations to the menu. ‘For example, you can now find a deep-fried dumpling on the menu, which I created together with one of our interns from China. In China, the dish is eaten with a spicy chilli sauce but we serve it with locally produced mustard from Wostyn.’