The Aalst team of Chefs and Chocolatiers are representative of the company as a whole, international, passionate and driven. Marrying traditional chocolate techniques with modernist flair, they are determined to ensure that our pursuit of excellence extends from Singapore to your palate, wherever you may be. With Aalst supplying quality chocolate to over 45 countries worldwide, from Australia to Yemen, it is their pleasure to craftting the flavors which will ignite your creativity.
CHEF JACQUES POULAIN
Chef Jacques Poulain realized his passion for pastry as he helped his father around in his pastry shop in France since childhood. Having more than 20 years’ experience in the industry, he has served some of the most prestigious and recognized celebrities with the best pastry team and also tasted the most exquisite cocoa profiles around the globe.
After starting his own business and working in many luxurious hotel chains, Chef Jacques joined Aalst Chocolate in March 2016 as Aalst’s Corporate Chef & Vice President of Pâtissier.
CHEF IAN WONG
Having over 16 years of professional experience in the culinary scene , Chef Ian Wong Hong Chong has worked in both hot and cold kitchens at various prestigious establishments. Since starting his role as a Chef De Partie in charge of doing pastry in year 2000, he has cultivated his passion in dessert creations and pastry. His culinary knowledge and training enables him to create a wide variety of exquisite cakes, desserts and baked goods.
Chef Ian joined Aalst Chocolate in August 2015 as Aalst’s Pastry Chef and has numerous experiences in doing global demonstrations for Pâtissier, Aalst’s Food Service Brand.
CHEF WOOD MU
With his enthusiasm to pastry, Chef Wood has worked in this industry for nearly 20 years. He previously worked in Singapore with a global team for 2 years, and then returned to China to open his shop before joining Aalst Chocolate. Chef Wood is skilled at various pastry creations.
CHEF SEAN YANG
With more than 10 years work experience in pastry and bakery, Chef Sean learnt delicate dessert creations from veteran Japanese chef, and is also good at making chocolate pralines and chocolate fondant cakes.
He used to work for the largest chain bakery shops in Qingdao, Shangdong.