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Alain Vermeir has extensive experience in the culinary industry. Alain began their career at the London Hilton On Park Lane as a Junior Sous Chef from 1997 to 2000. Alain then worked as an Executive Chef at Hotel Serwir ****star, where they managed the kitchen and was responsible for menu creation and recipe development. From 2006 to 2007, Alain served as the Head Chef at Renard, where they managed the restaurant opening and menu planning for wedding venues. Alain then joined Alexis Glamour Food as a Head Chef, responsible for managing the opening process and staff members. Alain later worked as an Executive Chef at Horta Art Nouveau Zaal & Grand Café from 2008 to 2017. Alain supervised the kitchen operations and contributed to menu creation. Most recently, Alain served as the Executive Chef at HET POMPHUIS, managing a restaurant and overseeing a team of 10 kitchen members.

From 1991 to 1997, Alain Vermeir attended Hotel culinary school Wemmel, where they completed a 7 specialized hotel management degree. No specific field of study is mentioned in the provided information.