Bernard Lahousse is co-founder and co-CEO of the company
Foodpairing®. Armed with a master’s degree in bio-engineering and intellectual property rights, he makes it his life's work to ponder the intersections of food and science.
Lahousse’s passion for food and technology has brought him into some of the most renowned restaurants and food companies in the world. His emergence on the avant-garde and culinary scene meant a turning point. Until then the ability to detect the organoleptic relationship between different foods was entrusted to the taste, instinct and professional genius of chefs. He is a frequently asked speaker at congress like Interaction, Madrid fusion, Mistura,... and is mentioned in articles like Forbes, Tasting Table, National geography,...
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