Valentino Vruna Club Ketjep
Valentino Vruna
Valentino Food Events Founder

Describe yourself, your background and what you do today.
I’ve gone through many different schools before finally finding myself in hotel management studies at the Institut Notre-Dame Heusy.

How has where you come from shaped who you are?
I am what I am thanks to my parents letting me live freely during my childhood. Even if my education at home was strict, my parents also wanted me to live out my own experiences.

How would you describe your attitude to work?
Perfectionist, instinctive and reactive.

On a personal note, what would you say you’re the proudest of?
Above all, my children! Perhaps an easy answer, but they’re the reason I’m constantly looking to better myself. I’m rarely satisfied with myself – I’m well aware that I’ve accomplished a lot of things despite my young age, but I’m still always looking for that drive.

To you, what is a Ketje?
A wild Brussels boy.

What do you think distinguishes Belgium, and its people, from the rest?
Our uniqueness and singularity. Never taking ourselves too seriously, and a humour that others are envious of. Belgium makes you feel free; like you can do anything you want.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
The singer Arno, for his typical Belgian attitude and great talent. The actor Benoît Poelvoorde, for having successfully “exported” our Belgian humour. The singer Stromae, for his creativity and having brought a breath of fresh air to the global music scene.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
L’Air du Temps in Liernu, run by the chef Sang-Hoon Degeimbre. I admire his techniques, his respect for the products used, his garden which is easily ranked as one of the best in Belgium, and for finally putting Walloon cuisine on the map.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
To Liège’s city centre and its traditional Sunday market Marché de la Batte, finishing off with a beer on Liège’s most beautiful terrace at Brasserie C.

Tell us about the first time you discovered BK sauces.
It was the Dallas, at a food truck festival. It was love at first taste!

Can you recollect your best Belgian joke ever?
What do you call an armed Belgian in a wheat field? A cereal killer!

Why do Belgians do it better?
Because we’re never serious and love to party. Waar is de feestje, hier is de feestje!