Yoann Vanderus Club Ketjep
Yoann Vanderus
La Centrale du Frais cofounder

Describe yourself, your background and what you do today. How has where you come from shaped who you are?
I’m a Charleroi native who studied in Namur, and now am one of the managers for La Centrale du Frais, which delivers fresh produce, sauces and dairy products to both restaurants and collectives.

How would you describe your attitude to work?
Very dynamic, taking care of all things operational with my colleagues, even if it can get stressful due to our tight schedule. Once the work is over though, I love to decompress and party!

On a personal note, what would you say you’re the proudest of?
I’m proud of having had the courage to set up a company with childhood friends: having only worked in the banking sector previously, we were successful despite our lack of knowledge on fruits and vegetables. On a more personal note, I’m proud of my two wonderful daughters.

To you, what is a Ketje?
A dynamic, big-mouthed, popular and friendly guy, using all the means at his disposal to reach his ends.

What do you think distinguishes Belgium, and its people, from the rest?
Our self-deprecation and healthy approach to the collaborator-slash-employee relationship.

If you had to nominate three people that, to you, best symbolised Belgium in its full glory, who would they be and why?
Stromae, currently so relevant. Jacques Brel, forever timeless. The Red Devils, because it’s now or never.

If you had to take out-of-towners to one essential restaurant in Belgium, which one would it be?
The best addresses I’ve had the pleasure of going to in Belgium are Sea Grill and Le Prieuré Saint-Géry.

If you had to take visiting guests out on a Sunday tourist trail, where would you take them and why?
Either Bruges for a quaint, traditional tour, or Charleroi to break down misconceptions.

Sauces, in Belgium at least, are intrinsically linked to French fries. What’s your combination of choice?
Without a doubt, Brussels Ketjep’s 16-20 or Dallas.

Tell us about the first time you discovered BK sauces.
I was lucky enough to get a taste of the Ketjep before it went on sale!

Can you recollect your best Belgian joke ever?
Just watch any François l’embrouille sketch.

Why do Belgians do it better?
Because we don’t let it get to our heads.