A Belgian Chef with an Irish father and a Belgian mother, I grew up experiencing two different cultures,

which express themselves in my cooking.
 

I started my career as a 16 year old kid in the kitchen of Roland Debuyst, as my father wanted to see if I was ready for the hard working life of a chef.

With my mother having the biggest influence in my youth.
 

I developed my skills and passion by working at multiple Michelin-starred restaurants as an intern while studying at the "Hotelschool Ter Duinen".

 I eventually got offered the opportunity of a lifetime to have an internship at "Geranium", currently the world's best restaurant. 

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I went on to work for 2 years in "Fleur de lin" located in Zele.

I currently work at "Lof Restaurant" located in Ghent as a Sous-Chef and I hope to accomplish some amazing things with this team.