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Meet the team

  • Karim is originally from Rome, and at the age of 15 he began his training as a chef with his father at the "Costa Smeralda" restaurant in Rome. After having cultivated his passion in a country with a strong gastronomic reputation, in 2012 he arrived in Belgium to continue his training and explore French cuisine. This is how he came to work in restaurants such as "Vert de gris", "Le Bruggman", "Les Petits Oignons".
    Head Chef

    Karim

    Karim is originally from Rome, and at the age of 15 he began his training as a chef with his father at the "Costa Smeralda" restaurant in Rome. After having cultivated his passion in a country with a strong gastronomic reputation, in 2012 he arrived in Belgium to continue his training and explore French cuisine. This is how he came to work in restaurants such as "Vert de gris", "Le Bruggman", "Les Petits Oignons".
  • Adrien comes from Brussels where he grew up. He learned the profession of chef at the CERIA technical school in Anderlecht and graduated in 2010. He started his career at the "Brasero" in Woluwe-Saint-Lambert and continued it in other establishments in Brussels and Genval: "L'Auberge du Lac", "Quartier Léopold" and "La Maison du Luxembourg Belge".
    Head Pastry Chef

    Adrien

    Adrien comes from Brussels where he grew up. He learned the profession of chef at the CERIA technical school in Anderlecht and graduated in 2010. He started his career at the "Brasero" in Woluwe-Saint-Lambert and continued it in other establishments in Brussels and Genval: "L'Auberge du Lac", "Quartier Léopold" and "La Maison du Luxembourg Belge".