After completing his chef training at the age of 17, Didier Corlou began travelling to many countries. Corlou became attracted by the many exotic spices and fruits of Africa and Asia through his many travel experiences. His interest in Asian spices also became a source of inspiration for him preparing his culinary creations in his restaurant La Verticale. His groundbreaking culinary manner has won him several international honours such as the five-star Diamond Award Chef from the America Academy of Hospitality Sciences.