Marijn Coertjens
Chocolate Master & Pastry Chef.
From an early age Marijn already knew his love for pastry and chocolate would take him to promising destinations. His internships in Japan would impact his vision in a surprising way significantly contributing to his creative development later. Also his time at the well-known pastry shop Ducobu in Waterloo, which allowed him to apply himself while under the mentorship of Marc Ducobu, would play a defining role in his identity as a chocolatier / pastry chef.
In 2007 Marijn received national recognition when he was named the Belgian Champion at the finals of The Belgian Chocolate Masters and later on, global recognition when he was offered the bronze medal at The World Pastry Championship in Lyon in 2011. His career gained momentum soon afterwards when one of the most renowned luxury hotels in the world, The Peninsula Hong Kong, showed great interest in his professional profile. Marijn would not only found their famous chocolate department, but would also lead its team for the next 5 years as their Executive Chocolate Chef.
In Hong Kong, Marijn received a lot of press attention while building his international repertoire. He created chocolate sculptures for iconic brands such as Louis Vitton, Rolex, Rolce Royce, Michael Kors, … and world stars such as Cindy Crawford, Hugh Jackman, Elton John, David Beckham, Kobe Bryant… Read more…
Marijn Coertjens
Philosophy
In 2016 he started his business in Ghent, practically at the doorstep of the historic Gravensteen Castle and the picturesque ‘Oud Begijnhof’, one of Ghents’ 3 beguinages. With his signature pralines, the result of a cosmopolitan lifestyle and inspired encounters with international entrepreneurs, artists and artistic minds, at it’s focal point.
For his many other delicacies he finds his inspiration through nostalgic themes.
Classic recipes are overhauled and undergo a refined makeover. Whilst paying great attention to detail, nuance and delicate flavor combinations, he aims to share a sensory story based on his visionary philosophy. In addition to real quality he insists on offering his customers a full experience that they can take home with them.
The brand gets its unique emphasis from a combination of gourmet recipes and cosmopolitan sophistication. But it is mainly carried by its international character, which also remains a typical element of the business in Ghent. Ambitious pastry chefs and chocolate chefs from all over the world, some from Michelin star. environments are still specifically requesting to intern in Ghent to expand their experiences and knowledge. All the while contributing a piece of their own gastronomic influences which can be felt down to the quality of the final product and the unique customer experience Marijn Coertjens and his team value so strongly. Read more…