SERRA chefs Pierre Balthazar and Etienne Mahieu bring their considerable experience and creativity to the table and are passionate about what they serve. 

“I love tracing local products through their seasonality and transforming them into simple yet powerful flavours,” says Etienne Mahieu. For Pierre Balthazar, his inspiration is “recipes with seasonal flavours that make me happy, and that I’d share with my friends." 

To take this concept further, food expert Sophie Ugeux-Remak is on board to support SERRA’s chefs as they launch a completely refreshed menu. Homeschooled on a chicken farm until the age of 10, Sophie’s love of authentic food started young.

Currently training as a market gardener, Sophie is passionate about small scale organic farms, asking questions and creative approaches to food preparation and cooking. “My inspiration comes from all of my foodie experiences,” she says. “I’m also inspired by nature - our vegetarian-friendly approach at SERRA needs no introduction, but I’m interested in going deeper into what’s good for us humans and good for the planet.”