Nick Bril is ambitious and driven. As a chef and entrepreneur he knows exactly what he wants though there is a certain inner struggle to determine when he will start to push the boundaries at The Jane, Antwerp. At 33, he has been cooking at the highest level for a long time having been the sous chef with his business partner Sergio Herman at Oud Sluis, a 3 Michelin star … [Read more...]
Q&A with Bart de Pooter: I have a collection of thousands of food photos
Bart de Pooter has no problem with clients taking photos in restaurants. He says he has got a collection of thousands of photos of food he has eaten in restaurants. Bart is in many ways a pioneer. He was the first Belgian chef to put his name to two Michelin starred restaurants in the country, he was one of the first chefs to venture to Asia when it was still not on the … [Read more...]
Bart de Pooter: A dinner that changed everything
Every person has a defining moment which makes you change paths or perspective. For Belgian chef Bart de Pooter that moment came at the dinner table of legendary restaurant el Bulli. He had been running Pastorale, a two Michelin star restaurant in a small village, Reet, close to the city of Antwerp for 26 years but that dinner changed everything. “When I went there and was … [Read more...]
Q&A with Richard Ekkebus: The beauty of dining without a mobile phone
Richard Ekkebus, chef of Amber Restuarant has made a name for himself in Hong Kong where he has build the restaurant at the Landmark Mandarin Oriental from scratch. Following our in-depth interview which you can read here, this is our rapid fire question and answer with the Dutch chef. Your best ever meal? Michel Bras. It was with Pierre Gagnaire. We had a table of five … [Read more...]
Errotabarri: the mill making corn flour incessantly for 350 years
At the age of 76, Luis Azzilona is not thinking of retirement. His side hustle while he was working in research and development for a multinational became his full time occupation when he quit his job some years ago. But he has been passionately making corn flour for 35 years. He operates the Errotabarri mill that has worked incessantly for 350 years making corn flour in Gamiz … [Read more...]
