OUR CHEF
JEAN FONSNY
After training in nutrition, Jean starts his career in Brussels at Rouge tomate & Marché Noir, and then takes it to London, where he sets out to work in iconic places such as The Duke of Cambridge (Britain’s first certified organic pub) and Moro (one of the leading restaurants initiating the food scene revolution in London) but also to visit his favourite canteens. The UK is also where Jean falls in love with the St Michael Cookery Library cookbooks, and where everything falls into place, tying in his desire to revisit the Belgian terroir through his family’s heritage with his own vision, in order to give it the glory it deserves, with a spotlight on the produce and the tradition.