When I finished culinary college in Belgium, my brother opened a restaurant, he asked me to work with him. We worked together for the next nine years and won 1 Michelin star. After that, I decided to discover and travel the world.
My cuisine is focused on local product. I love working with different textures, mixing different type of culinary techniques and creative cuisine. I love Asian style.
One of my favorite products is the palm fruit (pejibaye), I love its texture and the taste. When I arrived in Costa Rica, it was the first new ingredient I was fascinated by.
My signature is playing with textures. I love to work with one ingredient and variate it in different forms of flavors and textures. I also love working with desserts.
Leading by example, I would like to pass to our team the core values of professionalism, to always pay attention to every detailed and reflect the love of what we create in our service and dishes. This is essential to make sure every guest has an unforgettable culinary experience.
Grill a whole eggplant until the skin is burned, then continue cooking in the oven. When the eggplant is soft, take the skin off and mix the inside of the eggplant with yogurt, Dijon mustard, salt and pepper. This is what I call, eggplant caviar. I recommend spreading this mixture on toasted bread, top it off with feta cheese and voila! A perfect combination for a savory meal and a relaxed weekend brunch.
