Describe yourself, your background and what you do today.
I’m a happily married man of 20 years, with two teenage children. I started my career working for Interbrew in Leuven for five years, before joining the cidery Stassen in Aubel, working in the marketing, sales and export domains for two years. Subsequently, I started exclusive import and distribution businesses in Benelux and France, and was able to sell these companies off in 2012 and 2015. Now, I’m Strategic Director for Neobulles SA, while also giving back to the cycling world with my business Matus which offers cycling services and products!
How has where you come from shaped who you are?
My parents and grandparents have been great examples of perseverance and humility. I’m also very proud of my family: my wife and kids, and my siblings.
How would you describe your attitude to work?
I like undertaking new challenges, discovering new sectors of business and meeting new people. This creates opportunities and experience.
On a personal note, what would you say you’re the proudest of?
Having created great teams and always working confidently with my colleagues. Also, having given youths opportunities to enter the job market and the less young to regain confidence in their professional life.
What do you think distinguishes Belgium, and its people, from the rest?
Our openness, humility and quality.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be?
Philippe Gilbert, François Damiens and Stromae.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Au P’tit Nico in Petit-Rechain, Verviers. The best moules-frites out there, hands down.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
For a cycling trip, starting from Liège to Bastogne and back, on a Sunday in April; or during a winter cyclocross in a Flemish village.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Only mayonnaise with my fries!
Tell us about the first time you discovered BK sauces.
The Dallas sauce via BK’s Sylvain – a truly innovative sauce for its time.
Why do Belgians do it better?
Because we respect all of our interlocutors: colleagues, customers, suppliers, you name it. As a small country, we can’t impose our vision or ideas as such, and must share and get them accepted by everyone.