I'm based in Tienen and work throughout Belgium and across Europe. Travel further afield is possible, though transport and travel costs increase with distance — advance notice helps me plan everything properly.

I recommend booking at least 2–3 weeks ahead to guarantee availability and allow proper time for menu design. For events further away or larger groups, earlier notice helps me organise logistics smoothly.

Yes — select "Gift Voucher" under Service Requested in the contact form, or simply message me via the form, email or WhatsApp to let me know you'd like one. Choose from three packages — €350, €450 or €550, each for 2 people (€350 is the minimum) — on the Gift Vouchers page, and I'll then get in touch to discuss the details.

Once everything is agreed and paid, you'll receive a voucher to give to the lucky recipient. It carries my phone number and email, so they can contact me directly to arrange a date and go over the menu.

The voucher is valid for 1 year from the date of payment and is non-refundable.

We start with a free 20-minute call to understand your needs, followed by a site visit and preliminary analysis. I then propose a tailored action plan with clear, measurable goals.

Absolutely. During menu design I collect all information on allergies, intolerances and preferences to create a safe, enjoyable experience for every guest.

Costs vary with guest count, menu, event complexity and distance — travel further from Tienen adds transport costs. After our first conversation I'll provide a detailed, transparent quote. Payment can be made by bank transfer.

I can comfortably cook for groups of up to 15 people. For larger events, get in touch and I'll see what's possible.

Both. Courses for enthusiasts generally run in small groups (max 6–8 people), while professional sessions are usually one-to-one or tailored to a specific brigade.