He is one of those people who choose their professional path as early as their school years, and today it seems as though destiny intervened at just the right moment – because it is difficult to imagine Chef Henri Donneaux in any role other than that of chef and instructor. He graduated from a prestigious culinary institute in Namur, Belgium, specializing in classical French cuisine. Over the next years, he built his career on the international stage, traveling between Belgium, France, and the United States. In Paris, he worked alongside distinguished chefs such as the French culinary icon Guy Savoy – eight-time consecutive holder of the title “Best Chef in the World” in the La Liste ranking – and Thomas Henkelmann, whose restaurant has repeatedly appeared in prestigious culinary rankings, including those of The New York Times.
Years followed in which he managed high-class restaurants, combining French culinary tradition with modern American influences. Bulgaria added yet another dimension to his colorful career and he has dedicated 10 years to it, mainly teaching. Balkan cuisine has become a sense of home for him, the culinary community knows his name well, and today Chef Henri Donneaux is also the head instructor in the leading program in French and Balkan Cuisine at Sharena Fabrika Culinary School.
Besides the opportunity to create a culinary school from scratch, what drew me in was the positive energy and incredible spirit of the people who initiated the project. We are building a team of great people, driven by the same goal. There are no boundaries!
The educational program will include three main professional programs in French and Balkan Cuisine, French Pastry, and Bread and Bakery. We worked with the chefs at FERRANDI Paris on the training approach and adopted the best practices. We are all united by the concept of focusing on the practical part with smaller groups of students.
As an alternative to the main programs, we will also offer shorter practical programs that will not include theory.
FERRANDI Paris is an institution with a 100-year history. All our chief instructors have undergone technical and pedagogical training in Paris and are ready to pass on this valuable knowledge to the students. They will also have access to the contacts and network that this institution provides.
The transfer of knowledge. Watching the students I have taught grow in their professional careers.
Sharena Fabrika Culinary School will welcome its first students this fall. Registration is now open, and you can get a 10% early bird discount with code SA10. For inquiries, agents can contact the school team at [email protected].
Photo: Henri Donneaux shot by Simeon Levi
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