Describe yourself, your background and what you do today.
Although I still consider myself a graffiti artist, my passion over the years has clearly shifted towards image and video making, which is also my job. I got into photography in Brussels, making bad pictures of graffiti arts for obvious archival reasons. After travelling and making interesting encounters, I have been able to create my own style and translate my photography into the work I do as a photo director at Granit & Ldv production.
How has where you come from shaped who you are?
Born and raised in the heart of Ixelles, Matonge, I started hanging out in the streets of Brussels in ’95, finding spots to write and chill. Being a part of several graffiti crews in the past, mostly around Ixelles and downtown Brussels, these areas have been central in my work.
How would you describe your attitude to work?
I love my job. No matter if it’s a documentary, artistic or corporate work, it will always teach me something and make my personal style evolve in a way.
On a personal note, what would you say you’re the proudest of?
The last short movie I worked on was a movie directed by Xavier Hinant called “Scories”. It’s not finished yet but the b-rolls are very promising. It makes me particularly proud to see how the collaboration we had on set largely contributed to high-quality results.
What do you think distinguishes Belgium, and its people, from the rest?
“La gentillesse à toutes les sauces,” which means that in any given situation, Belgians will act with kindness.
If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Benoît Poelvoorde for his dark sense of humour;
King Philippe for keeping Belgium together;
Jean Claude Van Damme for his divine punchlines.
If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
I’d take them to Titulus because it’s the best place for wine and cheese in Brussels, and they’re also family.
If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
I’ll show a lost place near Ucimont (about 120km from Brussels) and take them for a walk along the Semois river.
Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Sauce blanche & Samourai.
Tell us about the first time you discovered BK sauces.
I first discovered Dallas sauce at Le Stam, near Place Saint-Boniface.
Why do Belgians do it better?
When it comes to French fries, Belgians do it better because we cook them twice in the right type of oil and dip them in delicious sauces.