The cuisine

In order to guarantee premium quality, inventive cuisine, we work with seasonal products and with the best chefs and certified suppliers.
The philosophy on which our cuisine is founded revolves around carefully selected products in which there is no room for artificial flavouring, colouring or preserving agents or other hydrogenated products. If you so wish we can arrange to cater your event using organic products exclusively.

The cuisine

In order to guarantee premium quality, inventive cuisine, we work with seasonal products and with the best chefs and certified suppliers.
The philosophy on which our cuisine is founded revolves around carefully selected products in which there is no room for artificial flavouring, colouring or preserving agents or other hydrogenated products. If you so wish we can arrange to cater your event using organic products exclusively.

The chef

Arthur Renwart and Sebastiano Di Giovanni have been working at Artfood traiteur since 2014. With backgrounds in major Michel starred establishments they have been able to draw on their experience to create a welcome harmony in the kitchens as well as in the food produced in the kitchens. Each day they give their utmost to guarantee the success of events entrusted to them.

Sebastiano Di Giovanni

Sebastiano Di Giovani started as an apprentice at the Hilton Hotel (one Michelin star) and then the Intercontinental Hotel (five Michelin stars).
He wanted to gather more experience and moved to the Meridien Hotel (five Michelin stars) working with David Martin (Best Belgian Chef 1998) and was rapidly promoted to the position of chef de partie. Within this hotel that is home to the gastronomic Epicerie restaurant (16/20 Gault et Millau) and 12 reception rooms, Sebastiano acquired an in-depth sense of organisation and refinement. In 2001, Sebastiano wanted to expand his horizons and joined the team at the Chalet de la Forêt (two Michelin stars) working for Pascal Devalkeneer. He then returned to the Hotel Meridien where he stayed for 12 years working as chef de partie under the wing of great chefs such as David Martin (chef of La Paix – one Michel star) and Marcel Ravin (chef of the Blue Bay in Monaco – one Michelin star). When Vincent Masson took over as the head chef of the hotel, he chose Sebastiano to work alongside him as sous-chef. Sebastiano joined the teams at Artfood in 2014 as head chef and devoted himself to guaranteeing the development of a gastronomic cuisine. Today he combines rigour with creativity and allows his Mediterranean background to express itself in his refined and inventive cuisine.

Arthur Renwart

Arthur Renwart started his apprenticeship at the age of 15 under Eric Martin at Lavaux-Sainte-Anne (one Michelin star) ending up in Brussels in the Idiot du Village with Alain Gascoin. His first post as a commis was at the Villa Lorraine (two Michelin stars) after which he worked as chef de partie in London at the Waterside Inn with Michel Roux (three Michelin stars). After this he also worked as chef de partie with David Martin (winner of the Prosper Montagné) in the gastronomic Epicerie restaurant of the Meridien Hotel (five Michelin stars) in Brussels. His quest for excellence took him to the Chalet de la Fôret (two Michelin stars) as chef de partie and then as sous-chef. One year on, in 2002, he was orchestrating creations for the opening of the Rouge Tomate in the role of sous-chef and was then promoted to head chef. In 2004 his applied all his skills to the opening of the Natural Caffè where he became managing director, a role he held for five years. In 2009 Arthur Renwart founded Artfood traiteur with the added value of his love for seeing a job well done.

Gallery