How did you become a Chef?

Since I was a little boy I was already interested and passionate about the culinary French-Mediterranean kitchen.

How would you define your cuisine?

French – Belgian kitchen with respect for the product and eye for detail.

What are your favorites products and criteria for choosing?

I only work with seasonable products and together with my food delivers we search for the best quality available on the market.

What is your signature?

I love classic preparations and dishes in new temporary shape.

What professions surround you and what would you like to pass on to them?

The detail exceeds the perfection that can only be reached as a team.

Do you have a Chef’s tip for Sunday cooking?

Mise-en-place c’est la force de la cuisine!