AENEAS
Gastronomic traineeships & recruitment and selection
BORN FROM BOURY ACADEMY . BELGIUM
Aeneas is an international platform dedicated to shaping the future of high gastronomy. Born from the spirit of Boury, we connect ambitious talent, the so-called ‘associates’, with Michelin-starred restaurants through tailored traineeships in culinary, pastry, and service. Beyond training, Aeneas also specializes in the selection and recruitment of professionals for fine dining establishments worldwide - building careers, strengthening teams, and fostering excellence across the global gastronomic community.
the origin
Aeneas was born from Boury Academy, the traineeship program created by the brothers Tim and Ben Boury and Tim’s wife Inge Waeles, founders of the three-Michelin-starred Restaurant Boury in Roeselare.
What began as an in-house initiative to guide and inspire young culinary and service talent quickly grew into a program widely recognized by leading gastronomic guides. Boury Academy became a benchmark for the qualitative development and outflow of young chefs, pastry chefs, and waiters, setting a new standard in professional training.
With Aeneas, this spirit continues - connecting ambitious talent with Michelin-starred restaurants worldwide and shaping the next generation of gastronomy.
From the legacy of Boury Academy to a global network: Aeneas shapes the next generation of chefs and service professionals.
The name Aeneas finds its roots in the ancient tale of Homer. After the fall of Troy, Aeneas was not the warrior who triumphed through battles, but the traveler who carried his past with him and set out on a long journey across seas and continents. Along the way he faced challenges, discovered new cultures, and gathered wisdom. Only after this long path of learning and growth could his descendants lay the foundation of Rome - one of the greatest civilizations in history.
We believe the journey of a gastronomic professional follows a similar path. To build something truly great and meaningful in gastronomy, one must first travel, experience, and learn from other cultures. Every kitchen, every service, and every encounter adds a layer of knowledge and perspective.
This is the spirit of Aeneas: a journey of discovery that shapes the chefs, sommeliers, and professionals of tomorrow, preparing them to create something lasting and remarkable in the world of gastronomy.