About

My name is Margaux.

I was trained as a sous chef in Belgian-French cuisine, but turned into a vegan chef on my own.

By moving to Berlin, I learned about the vegetarian and vegan lifestyle. Afterwards I travelled the world for two years where I spent a lot of time in nature and also became a diving instructor in Mexico.

My love and respect for animals and nature only grew, which gave me more and more understanding of the vegan philosophy.

Nowadays I focus on expressing myself in various creative ways, such as slam poetry, painting, taking mindfulness courses,… Besides this: cooking is my greatest passion.

The people who tasted my food invariably said I should do something with this. The idea took a while to mature, but when I spontaneously cooked a midnight snack up at a party and a friend exclaimed “what the food?!” in response to my invention, I felt “this is it!”.

I like to share my plantbased meals I put my heart into.

I love it when people start smiling when they taste my food.

It took a while to find a suitable concept, but the core of “What The Food” was frozen vegan meals. This was something non-existent yet and was immediately covered in all newspapers. This made big collaborations quickly possible, as with Delhaize as example. Not long after my launch I started to do private caterings, which is now my main focus. The frozen meals are on hold for now.
A lot is possible and I’m always open to new ideas.

Recently What The Food moved to new headquarters:

I recently bought a property in Ghent where I have a professional kitchen and restaurant space for rent. Do you want to try out a restaurant pop-up idea? Would you like to have a private restaurant for you and your friends for a night? My space is open to many possibilities, there could be parties or other concepts too. Let’s talk! Currently the restaurant is rented out to the fantastic, award winning Soul Kitchen. They are closed on Mondays, Tuesdays and Sunday. So for now the space and kitchen is only available on those days, and for workshops or prepping, not for having a restaurant.

Feel free to send me a message without any obligation.

See you soon!