Describe yourself, your background and what you do today.
I worked in the automobile industry for over two decades and dabbled in other fields too – but cooking has also always been a passion of mine. It was only until I was watching a TV show that I got the idea of running my own food truck.
How would you describe your attitude to work?
Highly organised, which allows me to manage myself well without too much stress.
On a personal note, what would you say you’re the proudest of?
I’m proud when people congratulate me on my work.
What do you think distinguishes Belgium, and its people, from the rest?
We’re very welcoming and good-natured.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Grand Jojo, an emblematic character of our country, but especially Brussels. A true Ketje. King Baudouin, the greatest of our kings. Jacques Brel, the Belgian par excellence.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Chez Léon, a landmark restaurant.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To Bruges, Venice of the North, or Brussels and its most beautiful square in Europe.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Fries with mayonnaise.
Tell us about the first time you discovered BK sauces.
It was the Mayo and Ketjep, during a lunch with my wife at the Schievelavabo in Uccle.
Why do Belgians do it better?
We pride ourselves in doing things properly.