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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.
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