Born in the Bruges region, the Chef grew up in a generous and warm family, adept at sharing traditional Flanders dishes.
After his first experiences in Belgium, he left for France where he worked alongside prestigious chefs. Chef of Maison Jeunet, he likes people to come to him to feel welcome as at home and to leave having appreciated the taste and flavours of the dishes.
The Chef draws his inspiration from the roots of the Jura region, which is characterised by its strong and unspoilt nature. He endeavours to sublimate the products of farmers, breeders and producers without distorting them: poultry from Bresse, Fera from Lake Geneva, game, frogs, mushrooms from the nearby woods, allow him, thanks to their diversity and great quality, to create a creative cuisine that respects the seasons and the land.