Describe yourself, your background and what you do today.
I’m a photographer living in Hal, a charming little provincial city. I’ve always been quite creative from a young age – any object that would pass through my hands would receive a redesign. Otherwise, I would make original creations from chewing gum or condoms. After studying at the Sint-Lukas Brussel, I started working as an assistant photographer, thus launching my own career in photography. Little by little, I began to experiment with photography, establishing my own style. My passion became my job. I mainly work with advertising agencies for the time being, often on largescale projects that require a lot of preparation.
How has where you come from shaped who you are?
As a child, I always had the freedom to realise my wildest ideas. My parents’ relentless support and motivation are major factors in my current success.
How would you describe your attitude to work?
To become a good photographer, you have to constantly improve yourself every day. This means that I look at each project as a challenge that is to be executed with absolute precision. By regularly trying out new things, I’m regularly stepping out of my comfort zone.
To you, what is a Ketje?
A kid with a baseball cap that likes to fool around. A little rascal.
What do you think distinguishes Belgium, and its people, from the rest?
In my opinion, Belgians are very down to earth. We try to manage everything efficiently and practically, refraining from exaggerating.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Jeroom, the cartoonist whose work has been featured in Humo regularly. His humour is very simple yet punchy.
My girlfriend, for having gone over my text. I’m not that great at editing.
Finally my aunt, who translated my text. She’s always ready to give a helping hand.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
3 Fonteinen in Beersel: it serves regional dishes and proper Belgian cuisine. Their speciality is their self-made gueuze beer.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Fries with sauce andalouse or Ketjep!
Why do Belgians do it better?
Even if our country is small, there’s plenty of great things happening, with an abundance of creativity and originality.