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.

Chef Davine Croughs is considered one of Belgium’s most promising culinary talents. After gaining valuable experience in renowned establishments such as Zilte and with Ralf Berendsen, she developed her own style in which precision, creativity, and pure flavours take centre stage.

Together with host and sommelier Nicholas Neve, she founded Hēdonē, an intimate restaurant where seasonal products, refined techniques, and global influences come together in a personal gastronomic experience. Her cuisine is defined by clean flavours, respect for the product, and a contemporary elegance that is both surprising and approachable.