You have international experience. How has gastronomy or the food sector changed for you over the past years?
When I started, there was a lot of top-down communication and a hierarchical structure among positions. For me, this culture has undergone a complete transformation. Nobody cares about the positions anymore, everyone is much more engaged in learning from each other. Chefs have fundamentally shifted their mindset, placing greater emphasis on motivating their team members and being receptive to also learning from them. It’s no longer about one person giving orders; instead, it’s about a team working together to create a unique culinary experience.
Do you also see this at Nonam?
Absolutely. At Nonam, you have the opportunity to showcase your value, unleash your creativity, and assume responsibility. I often tell friends and family that “2 years at Nonam is equivalent to 5 years of experience at another restaurant.”
Why? Because you need to adapt swiftly to the pastry, cold and hot section. And above all, Karel fosters an environment that encourages participation and taking up responsibility.
You have been at Nonam for two years. How has the business evolved?
We still offer the same quality and creativity in our dishes. But for me, the work process has entirely changed. Much more efficiency and clear instructions. A well-organized team contributes to a smoother service.
Why should people pay a visit to our gastrobar?
A lot of people have a preference for the gastronomic restaurant, because we are well-known for this. But the gastrobar is a really cool concept. It offers a relaxed setting and genuinely good food. I really love that we crafted some signature dishes such as our oyster with calamondin, our grilled brill and… our big boule de berlin, providing the perfect sweet ending.
What are your favourite dishes you have made at Nonam?
Entrée: seabass with black radish
Main course: chicken filled with foie gras, white asparagus and fine champagne
Dessert: Turkish raki ice, one of my own creations that I’m really proud of.
