Benjamin Fontaine is the culinary talent behind restaurant L'Inattendu in Ath, where his passion for cooking began at the local hospitality school. After his studies, he further specialized in World Cuisine and patisserie, refining his skills alongside renowned chefs such as Carl Gillain and the Thomaes brothers. In 2016, he was awarded the title of Best Young Roasting Chef of Belgium, and in 2021, he reached the finals of the Bocuse d'Or Belgium.

Benjamin's cuisine is rooted in respect for the seasons and a deep appreciation for high-quality, local ingredients. He works exclusively with produce at its peak, guided by nature and trusted local suppliers. His dishes reflect a perfect balance of technical precision, finesse, and a sincere respect for the product. Together with Amélie, who brings warmth and soul to the dining room, Benjamin creates a refined and memorable culinary experience at L'Inattendu.

Chef Jeremy Vandernoot began his culinary journey in the kitchens of Namur, where his passion for cooking took shape. He learned the craft mainly through hands-on experience, working in some of Belgium’s most renowned restaurants, including Air du Temps, Seagrill, Château du Mylord, and Bon-Bon. He later became sous-chef at the fine-dining restaurant Agathopède and joined the brigade of top chef Philippe Etchebest during the filming of a culinary television show—an enriching experience that gave him not only valuable knowledge but also the confidence to forge his own path.

At his restaurant Yirmi, Jeremy brings his vision to life: refined cuisine with French foundations, enriched by global influences and creative techniques. Each dish reflects his pursuit of perfection, his respect for ingredients, and his passion for pure, seasonal produce. The experience goes beyond the plate, with carefully selected wine pairings and a warm, personal atmosphere that make every visit a complete and heartfelt culinary journey.