Chef Philippe began his training in 1975 at a culinary school in Brussels, Belgium, where he graduated in pastry, chocolate-making, confectionery, and bakery. After six years working in this field, he joined the Mondose & Corné Port Royal chocolate factory in Brussels (now Neuhaus-Mondose). Chef Philippe also earned, with high distinction, a diploma in Food Biochemistry and Higher-Level Teaching while already being an active instructor in Brussels for eight years. 

In 1994, Chef Philippe joined Barry Callebaut and became a global technical advisor for the Callebaut brand. This gave him the opportunity to become an expert in chocolate manufacturing and to share his creativity and passion for chocolate in dozens of countries worldwide. At that time, Chef Philippe was responsible for coordinating and organizing demos around the world and courses at the Chocolate Academy at the Callebaut factory, later taking the lead of the Chocolate Academy in Belgium. In 2012, Chef Philippe moved to Canada as Director of the Chocolate Academy in St-Hyacinthe, then Montreal. In 2021, he handed over the reins as director and has since served as Master Chocolatier and senior technical advisor for both the Gourmet and Industrial departments based at the Callebaut Chocolate Academy in Montreal. 

In 2024, Chef Philippe was honored with the title of Knight of the Order of the Crown, awarded by His Majesty King Philippe of Belgium, for his work and representation of Belgium and his training on Callebaut chocolate for professional chocolatiers and pastry chefs in Canada.