Describe yourself, your background and what you do today.
As a child I was always interested in computers and started playing around with them. I taught myself coding and created my first website when I was 11 years old. While making websites, I got to meet many people, including some who were printing t-shirts and other garment. Fast-forward to over a decade later, I now manage my company Maisons Clothes, creating, innovating and communicating with textiles and objects. Customer interaction and satisfaction and the most important values in my business.
How has where you come from shaped who you are?
My parents always pushed me to do, work, and get what I want. I was far from an A grade student, yet still managed to find my way in my company by working relentlessly.
How would you describe your attitude to work?
Working until the customer is satisfied. Hard-working, responsive, innovative and creative.
On a personal note, what would you say you’re the proudest of?
Having helped other entrepreneurs and brands make a difference with their special, unique products. And in parallel, having started a family!
What do you think distinguishes Belgium, and its people, from the rest?
Their irony, food and of course beer. So many fun moments have been lived out here.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be?
Dirk Frimout, Hergé and the King.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Eating a nice traditional Belgian dish at Brasserie Chez Clément in Genval.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To the High Fens for its wonderful landscapes, and to discover Belgium’s beautiful nature.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
French fries with mayonnaise and sauce andalouse.
Tell us about the first time you discovered BK sauces.
It was the Mayo, while eating a burger with fries at Schievelavabo.
Why do Belgians do it better?
Because we do it with passion and humour.