A flavour aesthete

Originally from the Flemish Brabant 'grape region', Luk Nevens developed a marked taste for cooking and the products of his native land from the age of 13. His growing passion led him to train at the Ceria Institute in Brussels as well as at the hotel school in Wemmel.

In 1997, he embarked on his professional career when he joined the team of Roland Debuyst, Belgium's leading chef and holder of the prestigious 'Bocuse d'Argent' silver trophy.

Ambitious and eager to expand his expertise, he knocked on the doors of the luxury hotel world and joined the Château du Lac, the Crown Plaza Airport and the Grand Hôtel Waterloo (La Sucrerie) in succession. His unending quest for new techniques led him to other renowned restaurants such as the 'Rouge glamour' in Vilvoorde where he was sous-chef.

Brimming with experience and attracted by luxury hotels, Luk exercised his talents once more at the Château du Lac's restaurant in Genval (Genval.Les.Bains), before quickly being offered the post of Head Chef at the Icônes restaurant in Martin's Central Park in Brussels. A challenge in which he has revelled, exploring his undimmed love for seasonal produce and his mastery in the art of flavours and presentation. His is a cuisine with a distinctly Belgian accent, yet which also appropriates the finest elements of fusion cooking.