Willem De Froy

“As a classically trained European chef, I am a newcomer to agave. I started experimenting with Ohgave! recently and have been delighted with the results. Ohgave! nectar is delicious and because it is so easy to use in any recipe that calls for sugar, it is versatile and healthful. Ohgave! can be used for entrees, sauces, marinades, desserts, and breakfasts, or you can use it to sweeten your favorite drinks. I hope you have as much fun experimenting with it as I have!” – Willem De Froy

Guillaume’s European Catering, Boulder, Colorado
www.caterboulder.com

Recipes by Willem De Froy
Ohgave! Lacquered Sesame Wings
Orange Duck (Breast) with Ohgave! Nectar
Pork Roast Marinated In Ohgave! Nectar, Limejuice & Fresh Ginger
Sweet & Sour Ohgave! Meatballs
Coconut Shrimp with Ohgave! & Chipotle Dip Sauce
Cured Salmon
Gorgonzola Dulce with Ohgave! Nectar
Grilled Ahi Tuna on Mesclun Greens with Balsamic Ohgave! Vinaigrette

Willem De Froy attended the Hotelschool Ter Duinen in Koksijde, Belgium–a top flight culinary academy located near the French border and the North Sea–where he graduated Cum Laud.

Upon graduation, he was commissioned as a Brigadier in the Belgian Army and stationed in Germany. After serving his country, Willem traveled to London to work as an apprentice for the Europa Hotel in Grosvenor Square, located directly across from the American Embassy. He used this opportunity to fine-tune his English and expand his culinary repertoire.

Following his work in London, he returned to Europe and began working at a series of fine restaurants including the L’Etoile Blanche in France, Hotel Rosa Blanche in Switzerland, and many others in Belgium.

Willem then immigrated to the United States where he became Chef with Le Vallauris in Palm Springs, California. Subsequently, Willem secured a position as a Chef at the Hyatt Grand Champions Resort. Willem continued his affiliation with the Hyatt and moved to Dallas, Texas, to work for the Hyatt Corporation. Later, he secured the position of Corporate Chef for Sambuca Mediterranean Jazz Cafes.

He now resides in Boulder, Colorado, with his wife, Amy. He was the Executive Chef for Celestial Seasonings, and has also developed his own catering and food service management company, Guillaume’s Inc., where he is the CEO and passes his standards of excellence on to those working around him! He now owns, operates and devotes his culinary expertise to Guillaume’s European Catering, specializing in custom menus, cakes and pastries for all occasions and events.