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After a classical hotel training, I worked in some top restaurants *** in Paris (alongside Jean Claude Vrinat (†), Jean Marie Ancher, Joël Robuchon (†), Frédéric Anton, Alain Senderens, Carlo Cracco, Alain Pégouret and Francois Payard - New York). In the parental home I obtained a Bib Gourmand in the Michelin Guide. Afterwards, I set up my own catering company, a party hall and a brasserie.

In between, I followed various courses and workshops in the field of financial management, marketing, yield management and business management.


In recent years I have worked as a freelance consultant for various companies such as Tefaf Maastricht, Hotel Cosmopolite, Salons de Waerboom, Maison van de Boer (NL), Gourmet Invent, Total NV, Salons Cortina, Domus, Cook & Style catering, School for Butlers & Hospitality, Makisu Brussels, VRT catering, Torenhof, Casino Knokke, a Relais & Chateau establishment in the Benelux, the largest wellness project in Europe opening in 2019.

I also worked with several well-known star chefs for the organization of top-level events. On the work floor I organized several high-quality events such as Gala of the Golden Shoe, the reopening of the Casino in Blankenberge, World Championships Cyclocross Hoogerheide, Tefaf Maastricht, VIP arrangement Floraliën. In addition, I was responsible for the wedding parties of numerous companies, such as chocolatier and school friend Dominique Persoone, family Pfaffs and star chef Axel Colonna-Cesari.

As part of the Q-label project 'a sea of quality' and the 'hotel innovation project' of Westtoer in collaboration with the Flemish Community, I advised various catering businesses on the coast. I am also a guest speaker for Horeca Vlaanderen, Unizo and Securex and I worked as a freelance consultant for the television program 'My restaurant'.

Every year I travel across Europe in search of the latest techniques and trends of tomorrow.


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