Paul Driehuis is a Culinary Advisor with extensive experience in the food industry. They held the position of Culinary Advisor at Bresc Produits Culinaires from 2012 to 2013, where they educated and inspired clients about Bresc's products and represented the company at trade shows in Germany and the Netherlands. Currently, they continue to serve as a Culinary Advisor at Bresc since 2012. Previously, they were a chef at Le Hors Piste from 2002 to 2004, where they were instrumental in establishing the restaurant for the hotel. Paul completed their education at Horecavakschool St. Hubertus in Amsterdam, graduating in 1984.
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