What are your earliest memories of being interested in food?

I grew up in a gourmet’s family, so food was always very important for us.Since I can remember, my grandmother was cooking for me and I really enjoyed it.

What would you say has inspired your cooking the most?
Of course my apprenticeship as well as all the different stages of my career and of course the time since I work at Hangar-7.

Describe your culinary style…
For me the products are the most important things! I set a high value on the quality and absolute fresh products!

What do guests have in store when you cook for them?

A very good taste, some surprises as well as a good technique.

What kind of experience do you aim to give guests when you cook for them?

I don’t want to teach my guests about food or cooking. May aim is, that our guestsleavethe restaurant happy and with a smile on their face.

What are your most indispensable ingredients?

The fresh and seasonal products. Currently it’s the white truffle, but not because it is very expensive! The white truffle has only 6 weeks season, this is a very short time, and that is why it is so special for me.

What would you say has been the most memorable moment in your culinary career so far?
Due to our guest chef concept I’m very lucky, to meet amazing people, every month and these encounters give me the possibility to have memorable moments all the time!

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?
I would do it all again but I guess I would enjoy more of the time that I have available.

What restaurant is currently at the top of your list to dine at?

The Restaurant Hertog Jan from Gert De Mangeleer, because they achieved everything on their own without any help and this is very impressive for me!

Find out more about Martin and Restaurant Ikarus