With every footstep in our lives, we leave an imprint for future generations.
Every dish has a certain impact.
In everything I do, I want to innovate
and inspire people with the versatility of plant-based cuisine.
Gastronomy is my language to create awareness.
This goes beyond me as a person, it is my mission and passion,
but at the same time it feels very organic.
Outside the kitchen, I also think it’s important to make sustainable choices.
Electric driving is one of them.
Polestar and I share the same vision when it comes to innovation and sustainability.
We can’t stick with past habits
and make only minuscule adjustments.
We must dare to change course.
I think it is important to proactively help build a sustainable future.
The solutions are there, we just have to want to see and apply them.
As a young chef, I quickly started asking myself, “Where do my products come from?
What is their effect on ourselves and the planet?”
These questions have led me to become the chef I am today.
I strive to keep the ecological impact of our cuisine as low as possible.
This starts with the choice of ingredients.
We work 80% with vegetables and herbs sourced from local producers.
We regularly go into nature in search of wild plants
or collect seaweed at the Eastern Scheldt.
At Amaranth, I create a stage to elevate these products to a higher level
by experimenting with flavors, techniques, texures….
It is constantly looking for ways to do something better with less impact.