The cuisine

In order to guarantee prime quality and inventive cuisine, our chefs work exclusively with seasonal produce, with the best suppliers and with carefully selected products; none of our dishes contain artificial flavouring, colouring or preserving agents or other hydrogenated products. What’s more, 20% of all the produce used for our events is organic.

Abdelhakim Bouchal

Passionate about cooking since he was very young, Abdelhakim naturally went to secondary school at Eperoniers Mercelis, specialising in catering management.

After winning a cooking competition and starting his career with renowned chefs, he began working at Artfood Traiteur.

Creative, meticulous, organised, rigorous and detail-oriented, Abdelhakim will succeed in delighting you both visually and in terms of taste with his wonderful culinary creations.

Arthur Renwart

Arthur Renwart started his apprenticeship at the age of 15 working with Eric Martin in Lavaux-Sainte-Anne (one Michelin star) and finalised it in Brussels at Alain Gascoin’s restaurant the Idiot du Village. His first position as a commis chef was at the Villa Lorraine (two Michelin stars) after which he was hired as chef de partie in London at Michel Roux’s Waterside Inn (three Michelin stars). He moved on from here to join the team of David Martin (winner of the Prosper Montagné) as chef de partie in his gourmet restaurant Epicerie in the Meridien Hotel (5 stars) in Brussels. His quest for excellence took him to the Chalet de la Forêt (two Michelin stars) as chef de partie and then sous chef. One year later, in 2002, he was part of the team present at the opening of the Rouge Tomate in the role of sous-chef a position he rapidly left behind when he was promoted to chef de cuisine. In 2004, he played an integral role at the opening of Natural Caffè and was then named managing director, a position he held for a period of five years. In 2009, Arthur Renwart founded Artfood Traiteur built on the cornerstone of his passion for a job well done.