Describe yourself, your background and what you do today.
After attending an art and communication school, I started working for a small communication agency in Paris. I returned to my native region where I’m now an art director and the brand manager for Fast[oche], a culinary media for millennials.
How has where you come from shaped who you are?
I’ve always been passionate about graphics art as well as food, which is why I ended up in this role where I get to mix the two!
How would you describe your attitude to work?
I enjoy my job because it’s all about passion, and I’m free to create what I want!
On a personal note, what would you say you’re the proudest of?
I’m proud to start a new life as a dad as my wife is currently expecting! Getting to build my own family is the best thing that’s ever happened to me.
What do you think distinguishes Belgium, and its people, from the rest?
Belgium, where you can buy beers on the highway! Rather surreal, no? Very handy though when you’re on your way to a party. On a more serious note, the people are really friendly, I always have a great time with friends when I go back to visit in France. Sometimes I feel more Belgium than French!
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Manneken Pis, it’s like the Eiffel Tower but more fun! Benoît Poelvoorde, for his humour. Claudy Faucan, because Dikkenek is one of the greatest Belgium movies out there.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Any friterie in Belgium: Belgian fries are the best! There’s one next to my place in Menen called Au Trois Moulins, where you can take away or eat your fries in the little bistro.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
The Palingbeek forest, because it’s where my parents would take my brother and I on Sundays. I’ve got a lot of great memories of this place.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
A frikandelle with hannibal sauce! Otherwise, fries with plenty of mayonnaise.
Tell us about the first time you discovered BK sauces.
It was in a little restaurant in Ixelles/Elsene – I can’t recall the name, but I do remember it was the famous Dallas sauces from Dikkenek! A dream come true.
Can you recollect your best Belgian joke ever?
How do you drive a Belgian crazy? By placing him in a round room and telling him there’s a fry in the corner.
Why do Belgians do it better?
Belgium undoubtedly has the best beers and fries around – the essential ingredients in life. Maybe it’s the secret in attaining happiness?