Chef Nicolas Decloedt was trained in some of the best fine dining restaurants in Europe (Mugaritz, In de Wulf, Bon Bon). He has developed a style of cooking which is guided by botanical research and foraged edibles. The masterly compositions on each plate reflect his eye for detail as an art photographer.
Caroline Baerten – a former art historian – attended the renowned culinary institute Ter Duinen at Koksijde and additionally became a nutritionist and a WSET certified sommelière. As the creative manager she displays her artistic skills in the interior design and the ceramic tableware, exclusively created for humus x hortense.
Above all, team work is the foundation of success. Together with food scientist Maxime Willems and botanist/wild farmer Dries Delanote, the kitchen team and bartender run a food lab guided by a roots-to-leaves and zero-waste approach and where age-old fermentation techniques are tested.
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