Describe yourself, your background and what you do today.
I arrived in Belgium in 1992 and quickly saw how you can achieve anything here by working hard. I’ve been self-employed right from the start.
How has where you come from shaped who you are?
Society has shown me that the way to be is self-sufficient and honest.
How would you describe your attitude to work?
Not letting anything come in my way. I don’t see problems, only solutions.
To you, what is a Ketje?
A young brusseleir. Someone that could one day become the next big thing.
What do you think distinguishes Belgium, and its people, from the rest?
Their attitude and lifestyle.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
François Damiens, the joker à la belge. Grand Jojo, for his authentic Brussels style. Jaques Brel, for his countless songs and movies.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
La Folle Époque in Wavre.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Brussels Ketjep’s Dallas and 16-20 sauces.
Tell us about the first time you discovered BK sauces.
The Dallas sauce around a year ago when I had the pleasure of doing business with the owner.
Why do Belgians do it better?
Because Belgians are unique.