What are your earliest memories of being interested in food?

My grand mother’s chicken broth with “Alphabet” pasta.

What kind of experience do you aim to give guests at Bon-Bon?

To not only come to eat delicious food,but to live a adventure. We want to give a playful, fun and funny experience.

What chef would you say has inspired your cooking the most?

Alain Passard from Arpège for it’s simplicity.

Describe how you see your own culinary style and how it has evolved over the years…

My style is about flavourswith depth and delight,which has become mroerefined all along the years and has become more technical.

What would you say has been the most memorable moment in your culinary career so far?

My participation at the Bocuse d’or concours withRoland Debuyst, and winningsecond place, as well asseeingPaul Bocuse, Michel Bras, Régis Marcon and other famous chefs.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Travel again and again.

What’s been your most embarrassing kitchen moment?

When a chef yelled at me in front of all the kitchen staff.

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

The restaurant ” L’Astrance” with Pascal Barbot chef.

Find out more atbon-bon.be.