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The Experts

Nick Bril

At the age of 14, Nick Bril got a job as a dishwasher in a restaurant. After working there for a year, he was given the opportunity to help preparing dishes in the kitchen, and became fascinated with the world of gastronomy. When he was 19, Bril joined Sergio Herman’s team at Oud Sluis (3 Michelin stars). This position required him to work extremely hard in order to try and balance the pursuit of absolute perfection with an easy-going and chill atmosphere, and not come across as stiff and impersonal. Bril tries to travel as much as he can to experience other cultures, people and ingredients. “My ultimate goal is to recreate this feeling and my experiences with my dishes so that the guests can also see, smell and taste it themselves.” To bring balance to his busy life as a chef, Bril started to get into music, and his passion developed into a career as a DJ. “The nightlife scene seems completely different to a restaurant, but actually it’s very similar. Creating unique moments and a great atmosphere is essential for both cooking and DJing.”

Nick Bril at THE EPICURE

Sunday, 8 September 2019

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The Jane, Antwerp, Belgium

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