Describe yourself, your background and what you do today.
I quit my studies in management engineering six years ago, working fulltime as a waiter in the restaurant world instead. I had the privilege of working for a large restaurant in Antwerp for five years, going on to help its two important owners open Café Bozar and managing the place. By the end of 2017, I left the Café to start my own restaurant BEAT.
How has where you come from shaped who you are?
The fact that I fell straight into my passion. Interacting and talking with people, and offering good service is my thing, and luckily enough I discovered it early on.
How would you describe your attitude to work?
Always smiling! It’s a key factor in restaurant business. It’s important that I’m a motivational force for my team, exuding the perfect combination between professionalism and enthusiasm.
On a personal note, what would you say you’re the proudest of?
Having made my childhood dream of owning my own restaurant with the people I love come true.
What do you think distinguishes Belgium, and its people, from the rest?
I think us Belgians aren’t proud enough of our heritage, which is also why I wanted to create BEAT – so that people could (re)learn how to be proud of our country and all that it contains.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Jacques Brel, who did so much for Belgian music. Damso, for trailblazing the new generation. And René Magritte, the master of surrealism.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
To BEAT, of course!
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Brussels Ketjep’s Dallas sauce with a BEAT BOX SURPRISE.