At just 19 years old, Jo Grootaers already knew: he didn’t just want to be a chef — he wanted to be a top chef. So he didn’t wait for a mentor; instead, he forged his own path. With boldness, creativity, and a strong technical foundation, he developed a unique style where intuition takes center stage.

Jo cooks straight from the heart – with deep respect for the product, yet always surprising and boldly flavorful. His dishes are out of the box, full of personality and a youthful bravado that comes through on the plate. For Jo, it’s about more than just taste: he moves, surprises, and leaves a lasting impression. A culinary experience like no other.

Seppe Bleus knew it from a young age: cooking was in his blood. He looked up to his mother and grandmother with admiration, and by the age of 15, he was already working as a student in the kitchen of Master Chef Paul-Luc Meesen. There, he grew into the role of sous-chef, and in 2023, he took over the iconic restaurant De Fakkels.

Today, Seppe presents a refined French cuisine with worldly influences, rooted in local products and seasonal ingredients. His style is defined by transparency, finesse, and a warm welcome. Seppe cooks with heart and soul — traditional, yet never dull. Each creation is an homage to the flavors of both the past and the present.