Alexandre Bourdeaux began his path in pastry at the age of 14,  at the school of Ceria at Anderlecht. At the age of 18, he graduated in pastry and chocolate and perfected his technique in different shops, in particular in Belgium with Herman Van Dender and Sergio Mei at the Four Seasons in Milan. Working for the Four Seasons he had the chance to travel the world including Cairo, Japan, and the United States, where he will be responsible for the pastry department. At the age of 30, he returned to Belgium where he began his collaboration with Callebaut, which will allow him to discover the secrets of chocolate. In 2014 Callebaut opened his new Chocolat Academy in which Alexandre is Dean. He was responsible for the regulation and organization of three consecutive editions of the prestigious competition "World Chocolate Masters". In 2016 he became an independent consultant in pastry and chocolate Arts, collaborating with several companies while maintaining a close relationship with the Callebaut Academy where still teaches.