What are your sources of inspiration?
I draw my inspiration from my travels, local markets, flavours, and colours, not only on other continents but also here in Belgium. Thanks to my international team, I am fortunate to benefit from a wide range of culinary techniques, recipes, and products, which bring diverse influences and perspectives into our kitchen.
What is the greatest lesson you have learnt in or outside the kitchen?
Work hard, every day, but also take the time to enjoy life. Chase your dreams and don’t look back.
How would you define your cooking style?
Refined, product-driven, and contemporary – with purity, balance, and precision at the heart of every dish. I work with the finest seasonal ingredients and treat them with the utmost respect, allowing their natural character to shine. An ingredient of exceptional quality, at the peak of its season, always plays the leading role in my cuisine.
What is the most inspiring experience you had on your journey to becoming a chef?
I worked as a sous-chef for Sergio Herman for seven years. This was a defining period in my career and played a crucial role in shaping me as a chef. I deeply admire the unparalleled creativity and energy he brings to his craft. I have rarely encountered such an intense drive to improve and push boundaries every single day. That relentless pursuit of excellence has had a lasting influence on the way I approach my own kitchen.
What qualities do you value most in another person?
Determination.
When was your most recent sip of Krug?
Just last week, I had the pleasure of tasting Krug Clos du Mesnil 2008.
How did you become a Krug Lover?
Of course, I’ve known Maison Krug for many years. However, it’s only in recent years that I have come to truly appreciate the depth, elegance, and exclusivity of this remarkable champagne. The YouTuber Alexander The Guest is a dear friend of mine, and it was with him that I really took the time to taste and explore Krug in a more meaningful way.
