Joost Arijs followed a pastry training at Ter Groene Poorte in Bruges. He honed his craft at patisserie Mahieu in Woluwe, at patisserie Ducobu in Waterloo, and as head pastry chef at the three-Michelin-star restaurant Hof van Cleve in Kruishoutem. Perfection and innovation are the key words for patissier and chocolatier Joost Arijs. No-nonsense pastry, no extreme or heavy flavor combinations, no over-the-top decorations. Everything revolves around the purity of the ingredients, refined flavors, and textures. His pure creations are a delight for all the senses.