The Zeeland brothers Hendrik & Kamiel Buysse work from taste. Partly as a result of their experience in gastronomy and international assignments, they have mastered new tastes, structures, preparation methods and (kitchen) techniques from all the different cultures, which they apply to local products.
Through their activities in consultancy for restaurants and hotel groups, but also in developing recipes for retail and catering products, efficiency and consistency is also one of the important pillars that always come to the fore.
