Chef's Biography, Jeremy
Jeremy our chef was destined for success in the world of gastronomy and fine cuisine. From an early age, he began his culinary career in excellent houses in Belgium and France: like at the Martinez, famous 2 Michelin Macaroon Hotel Restaurant of the Croisette in Cannes.
At the young age of 20 in 1999, but using the fantastic experience he had already gained, he decided to move to Switzerland. There he discovered the excellent Wallis Houses. He began in Saviese at the Pont du Diable (1 macaroon) with Bernard Ledeunf, then as a pastry chef in 2000 in Orsières at the Alps Restaurant (1 macaroon).
Amandine's biographie
Following the influence of her literary and linguistic education, Amandine has always held a strong interest in travel and matters international.
In 2001, Amandine obtained her advanced diploma in International Business Studies at Dunkirk including placements in Italy (Milan) and the USA (Tampa, Florida).
In 2004, she graduated top of class from the "Institut Supérieur de Commerce International in Dunkirk" www.iscid.com with a degree in International Marketing and Finance. At the end of her training period, she was employed by a British multi-national company, Filtronic Plc where she was appointed key account manager for Alcatel, a position held until the end of 2006.
In 2007, she joined with her brother Jeremy to create the company AFTERSKY SARL and she currently is responsible for administration and business development.In 2010, Amandine obtained her " Master’s degree in International Purchasing and Negotiation".
