GODIVA to create new range of products for the GCC market
Chef Philippe Daue has come to Dubai to assist GODIVAs team in developing new items and seasonal selections for the concept stores and cafs in the UAE. Born in Belgium, Philippe Daue is a fourth generation chef and his father is a famous Michelin two-star chef in Belgium. His boutique hotel was located in the former summer residence of the Belgian Royal family in Oostende and all of the Royals used to be his regular customers, including King Albert II, who was Prince at the time.
GODIVA is known worldwide for premium chocolate pralines and truffles, but we want to also show our skills in creating chocolate products of a different kind, pastries, biscuits, ice cream, desserts, etc. People here have always had a sweet tooth, and GODIVA always listens to its customers. Thats why we work on creating a new range of products for this market, said Philippe Daue.
Born in a family that has a tradition of producing top quality Chefs, Chef Philippe has taken several studies in France and Belgium. He is graduated from Hotel School Ter Duinen in Belgium, and then he continues to study culinary cooking in Paris, and qualifies with HACCP Certificate (UK). I love challenging myself and I always push the boundaries of chocolate creation. There are lots of things around that inspire me, but nothing compares with my love for chocolate, added Chef Chocolatier Philippe.
Before joining GODIVA, Chef Philippe has worked as Executive Pastry Chef in several leading five star hotels, such as Shangri-La Hotel, Mandarin Oriental and Hilton Hotel in many countries all over the world including India, Thailand, New Zealand, Malaysia, Indonesia, Belgium, and therefore very linguistic, able to speak fluent Dutch, English, French, Bahasa Indonesia and Thai.
In 2010 to 2012, he served as Area Executive Pastry Chef in China World Hotel under the Shangri-la Hotel Group, providing exquisite pastry and bakery products to a number of hotels and respective restaurants where Philippe has accumulated extensive experiences in creating the desserts that best suits their local consumers, and delivering the prestige image to fit the market needs. Opening cafs in countries Ive never been before is really exciting. Its an immersion in a different culture through chocolate work and its full of surprises. Tastes around the world are very different, and it is a constant learning and adaptation process to come up with a menu offer that is both reflecting the quality of our brand and that is relevant to the local market. Thats why I came to Dubai to meet new people and explore their taste. I strongly believe that the diverse cultures and tastes make the best chocolate, said GODIVAs Chef Chocolatier Philippe.
Chef Philippe joins GODIVA as Chef Chocolatier in December, 2012. He is based in Beijing and focus primarily on the development of new chocolate and pastry products for China and the whole Pacific Rim markets.
