Describe yourself, your background and what you do today.
I’m Papa Marcel!
How has where you come from shaped who you are?
I love my dog Marcel and hamburgers.
How would you describe your attitude to work?
Passionate, whether it’s in preparing the food or the quality of ingredients used in my restaurant.
On a personal note, what would you say you’re the proudest of?
My daughters, and the real Marcel.
What do you think distinguishes Belgium, and its people, from the rest?
Our humour and sociability.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Manneken Piss, Charlie Dupont and Stromae.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
Marcel Burger Bar, of course.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
BK’s Ketjep and Mostoed.
Tell us about the first time you discovered BK sauces.
The Ketjep, right at the start of the BK (ad)venture.
Can you recollect your best Belgian joke ever?
Why did the French choose the cockerel as their national symbol? Because it’s the only animal to sing while standing in its own shit.
Why do Belgians do it better?
Because Belgians do it with a smile on their face.