Raised in Verviers, in the province of Liège, Salim Mahloul is at the forefront of Belgian pâtisserie on the international stage.

After learning the craft from his mentor Jean-Philippe Darcis, Salim became a chef, a mentor in his own right, and worked in Darcis’ R&D department, before seizing an opportunity to work in the United Arab Emirates.

He is now the Head Chef at Golden Ribbon Chocolate in Sharjah, where he blends tradition and innovation with Walloon classics, such as rice tart and Manon praline. “I share what Wallonia gave me, that way of enjoying chocolate,” while also favouring Belgian products, “like butter from Corman and chocolate from Callebaut.”

The official supplier of the Belgian embassy, he shines a light on the culinary depth and greatness of his region. “I want to show that, beyond chocolate, Wallonia is brimming with talent and professional expertise. It’s a source of pride!” With upcoming plans to expand and provide training courses, Salim continues to shine a spotlight on Wallonia from half a world away.

WAB Magazine