Pascal is an ice cream pioneer. Having worked as a patissier throughout
his native France during his late teens to early twenties.
He joined Huize van Wely in 1986, heading the newly established glacerie.
His first two creations – together with Mr. Booy – were Fraise Bombe
and the Mont Blanc ice cake which are still part of Huize van Wely’s line up.

Our head chef, won his first pastry competition at the tender age of 15.
After spending time abroad, he decided to come back and join Huize van Wely.
He has won a string of awards along the way, including second place
at the Gouden Gard in 2009. As a member of Dutch Culinary Team,
he led his group to victory twice, first in 2010 in Luxembourg,
followed by Romania the next year.

In 2015, Robin achieved the country’s highest accolade by winning
the Dutch Pastry Award. As a result, he is now a member of
the Dutch Pastry Team, and one of seven acclaimed chefs
who judge the prestigious annual competition.

Joost was head chef for six years and now directs the businessas head of management,
he entered patisserie competitions for 24 years running, establishing himself as
one of the most accomplished Dutch pastry chefs of his generation.
He has received various gold medals and accolades for his refined marzipan creations.

Among his achievements, he was hailed European Champion in 1988 and
Dutch Champion three times in 1987, 1988 and 1989.