Trained in some of the finest restaurants in Europe, chef Nicolas Decloedt has developed a style of cooking which is guided by the finest produce and foraged edibles.
He has worked at In De Wulf in Dranouter, Mugaritz in San Sebastian, Chalet de la Forêt and Bon Bon in Brussels.
Through honoring the food, the producers and newest techniques, chef Decloedt is able to find the intersection where roughness and aesthetics meet.
He and his partner Caroline Baerten are the founders of the Brussels food collective 'Humus Botanical Gastronomy'.
Eco-awareness is their passion in life.
Caroline Baerten -a former art historian- attended the renowned culinary institute Ter Duinen at Koksijde and later became also a registered nutritionist (RD). Behind the scenes, she takes care after the nutritional quality of the tasting menu and the natural-organic wine selection (WSET certified).
Her artistic skills are expressed in the interior design and the ceramic tableware she creates exclusively for Humus x Hortense.
Since January, Humus has joined hands with Matthieu Chaumont from Bordeaux, France.
His original cocktail creations are made under the umbrella of
the famous 'Hortense' cocktail bar.