Executive Chef Pastry

Moulin D'or

Damien Deslandes started his career in pastry at a very young age. It is in the family kitchen where he made his first steps in the craft, during his holidays he would make cakes for the region’s pastry chef! How his career has flown since!From the Carribean to Lebanon, passing through London, Paris and Dubai, Damien worked with leading Chefs; Gaston Lenôtre, Guilaine Arabian, Michel Isard, and Didier Studhler. He did his apprentice at Lenôtre where he worked there for three years, and then went to London to work at Grosvenor House. After that, he went to work in the Carribean at St Barth, St Martin and Anguilla and finally after a brief stay in Paris; he went to live in Beirut. He has been living there for the last 20 years and has worked in several prestigious houses and managed teams of over 120 people. One of his occupations was being the Executive Pastry Chef of Cat & Mouth catering as well as the consultant of Faqra Catering in Lebanon.

In 2011, Damien participated in the World Chocolate Master by representing the Middle East.

In 2012, he worked as a consultant in several countries as the Philippines and Kuwait.

Damien currently works as the Executive French Pastry Chef in Moulin D’Or which is a growing business in the Bakery and Pastry fields. It has actually more than six franchises across the country. Damien is responsible of developing new attractive products as well as implementing high Quality and Food Safety standards.

He was attracted by the hospitality of the Lebanese people and their strong cultural heritage. From a business point of view, Lebanon is a captivating country. As commented by Damien, "The Lebanese are open to new ideas in gastronomy and are very meticulous when it comes to quality. An interesting challenge to fulfill!"

Moreover, Damien travels each year to France where he follows pastry trainings with Jean Michel Perruchon, Meilleur Ouvrier de France, as well as Franck Michel, Pastry Worlds champion, to keep up to date with new trends.