Artisanry and wealth
Wim was destined to become the “meatball king” from the start really. His parents ran a butcher’s shop and his grandparents had a traditional mixed farm where they raised pigs, but also grew vegetables, cereals and nuts. “When I moved to Ghent, I first experienced the city’s bustling energy. I launched a high-end catering company and cooked for well-known Parisian fashion brands. Back then, I looked down on my parents for their occupation. It has taken me ten years to realise what incredible wealth such artisanry harbours. By now, I am full of admiration for my parents’ work.” In his work as a chef, he collaborates closely with his parents’ butcher shop. “If I decide to serve wild boar meatballs, that means my dad is grinding boar meat all night. I always bounce my ideas off of him. He is my advisor and lodestar.”
From farm to table
"As a chef, it is your duty to feed your customers healthy food,” says Wim.“I don’t want to serve them artificial colours or flavouring. That is why I do not sell commercial soft drinks, a somewhat controversial decision for a fast casual restaurant."