Hello
At 30, I bring over a decade of experience as a passionate chef with a lifelong love for food. Since the age of 19, I’ve devoted myself fully to the craft, cooking tirelessly day in, day out, and constantly exploring bold new flavor combinations. I successfully launched and led a startup kitchen, where I built a strong team and developed a unique culinary concept. My journey also includes roles as sous chef in bistronomie and chef de partie in gastronomy. What drives me is the pursuit of exceptional culinary experiences that not only satisfy but truly delight every guest.
My Story
Welcome to Bouffe – my culinary playground and passion project. For me, cooking has never been just a job, but a way to bring people together, surprise them, and create lasting memories.
I originally studied political science, but discovered that my true talent lay elsewhere: in the kitchen. After my studies, I made the switch to the restaurant world, with the idea of starting my own business one day. In a short period of time, I went from running my own kitchen to working in gourmet restaurants (including "La Bonne chère in Brussels). It was here, in these top restaurants, that I was able to further develop my taste, creativity, and discipline.
At Bouffe, I combine that experience with my personal vision: sustainable, creative cuisine bursting with flavor. I work closely with Het Neerhof, a farm specializing in organic seasonal cultivation. This allows me to use the purest products every season, straight from the field to the plate.
An important pillar of my work is fermentation and preservation. I believe that every ingredient can gain added value when you use it to its full potential. Fermenting, drying, pickling, and preserving are not peripheral matters to me, but techniques that give dishes depth, complexity, and a unique signature. Transforming simple products into something new—with surprising flavors and a longer shelf life—is pure magic for me and a creative outlet.
What can you expect at Bouffe? A kitchen that is faithful to the seasons, sustainable in its approach, and surprising in its execution. No standard formulas, but dishes and menus that are carefully tailored to your occasion and guests.
​
In short: Bouffe is my way of sharing my passion—with taste, creativity, and an eye for detail.
​