BOURY ACADEMY
At Boury Restaurant in Roeselare, Belgium, Chef Tim Boury crafts a cuisine defined by precision, creativity, and a deep respect for seasonal ingredients. His three Michelin stars are the result of relentless dedication and a constant drive for excellence. At his side, Inge Waeles, the lady of the house, ensures a warm, refined, and seamless experience for every guest, embodying the hospitality that makes Boury truly exceptional.
From this pursuit of excellence grew Boury Academy, a training initiative founded by Tim and Ben Boury together with Inge Waeles. The Academy quickly became a benchmark in gastronomy, offering high-quality training programs for young professionals and earning international recognition, including the prestigious Education Award by Gault Millau. This legacy of knowledge-sharing and talent development now lives on in Aeneas, shaping the next generation of gastronomic leaders.
OPEN POSITIONS
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HEAD CHEF PASTRY
Lead the pastry team in creating high-quality, innovative desserts. Oversee production, creativity and presentation meet Boury’s fine-dining standards.
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BAKER
Prepare bread, and other baked goods. Maintain quality, timing, and hygiene standards while supporting the pastry and kitchen teams.
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ASSISTANT MAÎTRE
Welcome guests, coordinate service staff, and ensure smooth, high-standard front-of-house operations.
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WAITER
Deliver professional, attentive service to guests. Ensure an exceptional dining experience in line with Boury’s standards.
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CHEF DE PARTIE
Prepare dishes with precision, ensure quality, and manage a specific section of the kitchen under the head chef’s supervision.
INTERNSHIP POSITIONS
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INTERN KITCHEN
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INTERN PASTRY
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INTERN ASSISTANT MAÎTRE
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INTERN ASSISTANT SOMMELIER