Nicolas Decloedt & Caroline Baerten

Chef Nicolas Decloedt trained in some of the best haute cuisine restaurants in Europe (Mugaritz, In de Wulf, Bon Bon). He has developed a cooking style based on botanical research and foraging. The masterful compositions of each dish reflect his eye for detail as an artistic photographer.

Caroline Baerten studied at the renowned culinary institute Ter Duinen in Koksijde and also holds WSET certificates as a sommelier, mixologist and nutritionist (Centre MeNu). As a former art historian, she uses her artistic talents in interior design and humus x hortense ceramic tableware. She is the founder of the "Soilmates" movement, where she works at the intersection of botanical gastronomy, earth-based health and ecology.