What is your biggest dream?
First of all, my children. A second dream of mine is to start my own restaurant someday.
How would you describe your dishes? What characterizes your dishes?
My dishes are classic, with a creative twist and Asian influences. I like a modern presentation of the ingredients on a plate.
What is your favorite dish from the menu?
Two preparations of langoustine with sambai, duck liver and a cream of carrots.
Which trends do you notice?
More “bistronomy” and fewer products on a plate, but with a creative twist.
Is there a chef that you admire most? Who and why?
Jannis Brevet from Inter Scaldes (3 Michelin stars). Jannis is always constant and makes perfectly executed dishes. I also admire him, because he never predominates in the media.
Do you use local products? If so, which local products do you prefer to cook with?
Yes, we certainly use local products. We use local products since they are sustainably grown or caught and because we like to work with seasonal products. My favourite local products to cook with are trout, beetroot, celeriac, parsley root and seafood from the North Sea.