My varied experiences include working in the kitchens of star-rated restaurants, in Belgium and abroad, and managing several hotel-restaurants. I joined Le Royal hotel 8 years ago, and now handle all its dining facilities as Executive Chef.

I do not have a precise culinary style. When working abroad, I discovered many gastronomic specialties. When lucky enough to do so, chefs should benefit from this to enrich their own cuisine. After many years, I still like to experiment, see that my dishes evolve to reflect what has made me: my Belgian roots, my encounters, and experiences.

Seasonality is very important for me and Restaurant Chef Terry Chabeaux. Our duty as chefs is to guide consumers towards responsible choices. For example, no tomatoes here in December! Otherwise, we always propose dishes to please our international clientele: the famous Caesar salad or essential hamburger.

My top priority is to grow the teams and win their loyalty: they are precious assets for the hotel. We are also working on a major project: a new gastronomic restaurant to succeed La Pomme Cannelle, and thus complement refined brasserie cuisine in the Amélys restaurant with more creative gastronomy. It should open this year.