Heritage of GastronomyMy connection to gastronomy began in childhood. I grew up in a Bourgondisch family where refinement was part of daily life. My grandmother Fabiana shaped much of my early palate: in her kitchen stood a large Spanish jamon iberico, from which she sliced a few delicate pieces every evening — a quiet ritual that taught me the beauty of simplicity and quality.
She often took me with her to one of Belgium’s largest cities, Antwerp. I was five years old, seated in a restaurant with linen napkins and waiters in ties, just the two of us. When the waiter asked for her order, she said “Champagne,” and I instinctively replied, “For me too, please.”  A small moment, yet one that defined the atmosphere I grew up in: elegant, warm, and centred around taste, detail, and experience.
My father continued that heritage as a chef in the Castle Of Zaffelare, Belgium in the 1990s, a destination where gastronomy, ambiance, and classical French tradition came together and where craftsmanship was practiced at an exceptional level. These influences shaped my sense of quality and the way I approach wine and gastronomy today.
Wine ExpertiseOver the years, my curiosity evolved into structured expertise. Completing WSET Level 3 strengthened my understanding of terroir, balance, and the characteristics that define truly exceptional wines. Through the WSET Systematic Approach to Tasting (SAT), I developed a precise, analytical way of evaluating wines, a method that allows me to assess quality with clarity while remaining attentive to the nuances that make a wine genuinely memorable..