Alain De Coster

Raised in Brussels, Chef Alain realized he wanted to become a chef at age 11 after spending many years assisting one of his beloved aunts in her kitchen. He graduated with distinction from Belgium’s Centre d’Etudes des Industries Alimentaires et du Touisme, and has won numerous awards throughout his culinary career. He’s worked as chef-instructor of the Escoffier Restaurant at the Culinary Institute of America, and counts André Daguin, Georges Blanc, and Remy Jacxsens among his most influential mentors. He advises aspiring chefs to work the trenches first, to never stop learning, and to “look the part, act the part, be the part!” Chef Alain joined The International Culinary Center in 2010.