Louis Boeglin was born in Alsace, France. His father (a geologist) and his mother (a professor of literature) travelled extensively. Louis spent most of his childhood in Western Africa.
At the age of 14, Louis returned to France and passed an entrance examination to study at a private hotel school. After completing four years of training, he started working with Chef Olivier Nasti in Kaysersberg, Alsace, France. Olivier Nasti, a famous two-star chef also won the accolade of ‘Meilleur Ouvrier de France’ (Best Craftsman in France) and in 2019 he was named as Four Toques in Chef’s Hat in the Gault and Millau Guide, France.
Nasti taught Louis the standards required of high-quality restaurants; namely, discipline, attention to detail, the pursuit of learning and ongoing innovation.
Louis went on to work at prestigious restaurants in other European countries, including Michelin 3 Star restaurant, “Restaurant Georges Blanc” in Vonnas, Rhone-Alpes, and ‘L’Esperance de Marc Meneau’ in Burgundy. He then travelled to England, Belgium and Luxembourg to work with renowned chefs where he further developed his techniques, focussing on the mastery of flavours.
In 2011, Louis married Yllana and the following year, they left France for Perth, Western Australia. In 2016, with the help of his wife, he established his own company, LOUIS BOEGLIN PATISSERIE