Lorentz De Meyer began his education at the culinary school Ter Groene Poorte in Bruges, where he studied for seven years and developed a deep passion for pastry and gastronomy. During his training, he completed internships at Bakken met Passie in Amsterdam and Les Clos des Lys in perpignan.  

After graduating, Lorentz started his professional career at Restaurant Ter Leepe, which held one Michelin star at the time. Over the course of three years, he advanced to become responsible for the pastry section. He then spent a year at Restaurant De Zuidkant in Damme, also awarded one Michelin star, where he was in charge of both the cold kitchen and the pastry. 

Following that, he joined Creades, a semi-industrial company specializing in frozen pastries, where he was responsible for the development of the pastry line for the hospitality sector. 

Throughout his career, Lorentz has taken part in several prestigious competitions, including the Dutch Pastry Award and the European Trophy Georges Boute, where he achieved an second place. He has also completed various advanced pastry courses at schools like Bellouet Conseil, further refining his knowledge and techniques.