Abdelbasset Dhrif,
The Artisan Behind a Sweet Revolution
Abdelbasset Dhrif is more than a pastry chef. He is an inventor, a trainer, and a builder of meaning. His remarkable journey, at the crossroads of cultures and disciplines, has led him to transform pastry into a universal language of flavor, care, and memory.
Trained at the prestigious Lenétre school in Paris, he rose to the rank of Chef within the institution. But his vision extends beyond French tradition: he explores, questions, and reinvents.
His journey continues in Quebec, where he became the first Tunisian pastry chef to teach in a Canadian culinary institution. There, he developed a new pedagogical approach where each recipe bridges technique, nutrition, and emotion.
A Path of Excellence,
Deeply Rooted
A finalist in both the World Pastry Cup and the French Dessert Championship, and a certified trainer for major hospitality groups including Marriott, Four Seasons, Movenpick, and Fairmont, Abdelbasset Dhrif built his reputation on precision, excellence, and transmission.
Yet despite his international acclaim, he remains deeply rooted in his homeland: Tunisia. Its land, its agricultural richness, its dates, citrus fruits, almonds, and blossoms form the foundation of his creative inspiration. A land he proudly elevates to the highest standards of global gastronomy.
This unique fusion of heritage and forward-thinking gave birth to Degloliva – a bridge project, a manifesto, a promise for the future.
An Influential Trainer,
A certified professional trainer, Abdelbasset Dhrif designs renowned training programs in Tunisia, Canada, Europe, and beyond. He works with both artisans and top-tier hospitality brands, combining expertise, innovation, and purpose.
A Committed Author
He is also currently writing his upcoming book, “Echos d’Olive”, a poetic and technical manifesto that reveals the untold world of olive oil-emulsified pastry.
A Strong Voice for an Innovative Tunisia
Today, Abdelbasset Dhrif carries a clear mission:
To make Degloliva the world’s first brand of emotional and functional pastry, emulsified with olive oil, naturally sweetened, enriched with superfoods, and driven by Tunisian savoir-faire.
Through this vision, he promotes a new face of Tunisia: creative, healthy, innovative, and capable of becoming a global leader in sustainable gastronomy.