President of the 2026 Jury: Carlo De Pascale
A former lawyer turned culinary and consumer columnist (RTBF, print media and social networks) for more than twenty years, organizer of food events and a key figure of the Belgian gastronomic scene.

He is also the author of numerous cookbooks, most recently Casa Mia, published by Kennes.

Andy De Brouwer is a Belgian sommelier, maître d’hôtel and restaurateur recognized for his years leading Les Eleveurs. Crowned Sommelier of the Year by Foodprint in 2012 and elected Belgium’s First Maître d’Hôtel in 2019, he now runs Velours-Bar, a wine and cocktail bar located on Halle’s Grand-Place.

We are delighted to welcome Sophie Moens to the professional jury of Chaud Boulette 2026.

A food journalist at RTBF and host of the program Bientôt à Table on La Première.

We are very proud and honored that she has accepted to join our professional jury for this third edition of Chaud Boulette.

Wim Ballieu is a chef, author and founder of Balls & Glory, the Belgian concept that became famous for its creative artisanal meatballs. A defender of generous, accessible cuisine deeply rooted in Belgian terroir, he is now one of the leading figures of contemporary Belgian gastronomy.

The duo behind Les Petits Bouchons in Uccle joins us once again. Since 2018, they have brought great energy to this warm bistro where Belgian classics meet seasonality. Their love of good living and Brussels zwanze makes them natural jury members.

Giulia Bevilacqua joins the professional jury this year after winning first prize from the professional jury during the 2025 edition of Chaud Boulette. Through Mangia Sempre, she offers authentic Italian cuisine with her own Brussels touch.

We are delighted to welcome Cédric Mosbeux, creator of Fernand Obb. Known for reinventing the shrimp croquette into an award-winning classic, Cédric has twice won the title of Best Shrimp Croquette in Brussels.

Trained as a chef in Anderlecht and coming from both Italian and Belgian roots, Nina Bazzarini founded La Foodina BXL with a deep passion for food and culinary encounters. Known in Brussels for her now cult Broodje EPIC, she now develops projects, caterings and collaborations around a creative cuisine nourished by Italian, Belgian and Asian influences.

Les Eleveurs in Halle, Michel Borsy is a Master Chef of Belgium. Trained at CERIA, he sharpened his skills at Bon Bon and Chalet de la Forêt. His sincere, product-focused cuisine reflects more than 30 years of experience in some of Belgium’s finest establishments.

Founder of Misao, Sandrine has become a true Brussels reference in the world of rare peppers and spices. Through years of sourcing, tasting and direct work with producers from Central Africa, Asia and beyond, she has developed exceptional knowledge of aromas, terroirs and spice pairings. Her refined palate and understanding of seasoning make her a perfect addition to this year’s jury.

Glen Ramaekers, is a chef with a distinctive Belgian-Philippine style. After making a strong impression with Humphrey (2016–2023), he now runs The Brasserie in the iconic Bourse building, reopened in 2023. Co-organizer of StrEat Fest and Rocking Lobster, Glen represents a true bridge between culture and flavors.

Jurgen Campens is the chef behind Henri, a Brussels restaurant born from nearly 20 years of passion carried by the Campens brothers. Coming from a butcher family in Beersel, he promotes generous Belgian cuisine centered around quality products and classic brasserie dishes.

Harald Haegeman Harald Haegeman currently works as chef de partie at BASK, Sam D’Huyvetter’s fine dining restaurant. Passionate about fire cooking and raw flavors, he evolves in a cuisine inspired by Basque tradition. At BASK, Harald also works with products from Ferme Le Devant, the restaurant’s farm, where guinea fowl, Bresse chickens and Bayeux pigs are raised.

Anne-Sophie Monfè is second chef at Nüetnigenough, one of Brussels’ most iconic brasseries. Passionate about raw products and bold cuisine, she works in a house known for its authentic and generous vision of Belgian gastronomy.

Founder of Comptoir Belge in Saint-Gilles, Gilles fell into the pot from childhood: raised on bodding and bottle-fed on Piedboeuf beer. His delicatessen is a hymn to local, 100% Belgian products that he passionately defends six days a week behind his counter. Terroir, tradition and unapologetic belgitude: a profile perfectly aligned with the spirit of the competition.

A retired chef from Liège, Alain Poumay dedicated 46 years to cooking, between character brasseries and gastronomic restaurants such as As Ouhès, Le Saint-Léger and La Pignata. His expert eye, love for the profession and memory of flavors make him a passionate and respected jury member.