Cristophe Hardiquest began his career at the Hotel School of Namur’s culinary school. But before that, he was just an average Joe working in a furniture shop. When he had his chance to start cooking professionally, he began at SAS Radisson Brussels Hotel and the Silver Bocuse in Lyon, France, before a stint in New York City at La Cremaillere.
He returned to Belgium, again working for others before he began dreaming of having his own place. Cooking family casseroles on his simple stove in 2001 eventually led to the opening of Bon Bon, his signature restaurant, in 2003.
Michelin arrived a year later with his first star when he was only 27. Ten years later, he was granted a second.