Born and raised in Belgium, Chef Dries Delanghe began a passion for baking at the age of 14. Chef Delanghe attended the prestigious Ter Groene Poorte in Bruges, Belgium. He received a bachelor degree in pastry techniques, graduating at the top of his class. During his externships, Chef Delanghe worked at hotel Les Sangliers des Ardennes in Durbuy, Belgium and Patisserie De Baere, a renowned bakery and pastry shop in Brussels, Belgium. He later worked at Puratos in Brussels, Belgium, a leading global manufacturer of pastry and bakery products.
Chef Delanghe then moved to Paris, France where he started working as a pastry assistant for Pierre Herme, a world renowned pastry chef with shops all over the world.
In 2009, Chef Delanghe was invited by Kamel Guechida, Executive Pastry Chef of Joel Robuchon, to work as a Pastry Sous Chef at Chef Joel Robuchon’s award winning restaurant in Las Vegas, Nevada. It was there that he began to demonstrate the leadership qualities necessary to take on more managerial duties.
In 2014, Alexander’s Steakhouse welcomes Chef Dries Delanghe to be the new Executive Pastry Chef of Alexander’s Patisserie in Mountain View. With his passion for pastry innovation and his experience in established culinary institutions, Chef Delanghe’s heart is set to bring his culinary experiences, creativity and excellence to the San Francisco Bay Area.