Back for a second round!
We’re thrilled to welcome Sofie Dumont back to our jury this year. A celebrated Belgian chef, Sofie is renowned for her engaging television programs like De Keuken van Sofie on VTM and Grillmasters on RTBF. Beyond the screen, she shares her passion for cooking through her digital platform, offering a wealth of recipes, culinary tips, and lifestyle inspiration. Her commitment to quality ingredients and creative cuisine makes her an invaluable member of our panel.

New jury member: Carlo De Pascale – A food and consumer columnist (on RTBF, in print, and on social media) for over twenty years, and a food event organizer, Carlo is a key figure in the Belgian gastronomic scene. This year, he joins the Chaud Boulette jury for the first time, bringing his sharp eye, warmth, and passion for authentic flavors.
He is also the author of numerous cookbooks, the most recent being Casa Mia, published by Kennes.

New to our jury: Glen Ramaekers
We’re proud to welcome Glen Ramaekers to the jury this year. Known for his bold, Belgian-Filipino style, Glen made his mark with the much-loved Humphrey (2016–2023) and is now at the helm of The Brasserie in the iconic Bourse building, reopened in 2023. He also curates unique dining experiences at Villa Empain, blending food with art and architecture. Add to that his role in events like StrEat Fest and Rocking Lobster, and you’ve got a chef who’s as passionate about culture as he is about flavor. A perfect fit for our panel!
Image by Lidwine Crosset

We’re thrilled to welcome Cédric Mosbeux, the creative force behind Fernand Obb, to the jury of Chaud Boulette 2025. Known for reinventing the humble shrimp croquette into an award-winning classic, Cédric has twice claimed the title of Best Shrimp Croquette in Brussels. With his sharp palate, love for Brussels bar food, and deep respect for local artisans, he brings both expertise and passion to this year’s panel.

New to the jury: Emmanuelle Ampe (Mama Tataki)
We’re excited to welcome Emmanuelle Ampe, the chef behind Mama Tataki, to the jury for the first time. Known for her nomadic pop-ups and Japanese-inspired, seasonal cuisine, she now brings her creative touch to Prélude restaurant in Ixelles. Winner of the 2024 Be Cheffe award in the “Cheffe d’entreprise” category, Emmanuelle adds a fresh and thoughtful perspective to this year’s Chaud Boulette panel.

Back for a second year: Thomas Algoed & Sylvie Lecroart
We’re thrilled to welcome back Thomas and Sylvie, the duo behind Les Petits Bouchons in Uccle. Since taking over the bistro in 2018, they’ve created a warm, unpretentious space where Belgian classics meet seasonal creativity. They curate a thoughtful selection of natural wines and local beers, often sourced from Brussels breweries like Cantillon and Brasserie de la Senne. Their shared love for good food, good drinks, and a touch of zwanze makes them a perfect fit for our jury once again.

New this year: Quentin Szuwarski – Chef of the restaurant Ivresse in Uccle, Quentin joins the Chaud Boulette jury for the first time this year. Trained in some of Belgium’s top kitchens, he has built a strong reputation for his refined yet unpretentious cuisine. At Ivresse, he champions seasonal ingredients, minimal waste, and local sourcing, creating dishes that are both elegant and grounded in terroir. Committed, creative, and deeply attuned to the rhythm of nature, he represents a new generation of Brussels chefs who blend ethics with excellence.

New to our jury: Michel Borsy
We’re happy to welcome Michel Borsy, head chef at Les Eleveurs in Halle, to the 2025 Chaud Boulette jury. A Maître Cuisinier de Belgique with over 30 years of experience, Michel trained at CERIA and worked in top kitchens like Bon Bon and Chalet de la Forêt. Known for his honest, product-driven cuisine, he brings both expertise and passion to our panel this year.

Back on the jury: Sophie Ugeux-Remak
We’re thrilled to welcome Sophie Ugeux-Remak back for her second year on the Chaud Boulette jury. With over 10 years of experience navigating between sustainable fine dining and organic farming, Sophie now works as a consultant in zero-waste food systems and regenerative agriculture design. Her thoughtful approach to food and deep commitment to sustainability make her a valuable voice on our panel once again.

Back for a second year: Harald Haegeman
We’re happy to welcome sous-chef Harald Haegeman back to the jury for the second year in a row. Originally from Sint-Agatha-Berchem and raised in Ganshoren, Harald trained at the prestigious Ter Duinen Hotel School in Koksijde. With ten years of kitchen experience, he currently works at Restaurant Henri in Brussels. Passionate about Belgian cuisine and beer—especially lambic—Harald brings local expertise and a deep love for tradition to the Chaud Boulette jury once again.

New to the jury: Le Comptoir Belge
We’re excited to welcome the founder of Le Comptoir Belge in Saint-Gilles to the Chaud Boulette jury for the first time. Raised on bodding and bottle-fed Piedboeuf, it was only natural for him to dedicate his work to celebrating local flavors. Six days a week, you'll find him behind the counter, surrounded by the very best of Belgian-made products. His love for terroir, tradition, and all things “made in Belgium” makes him a perfect addition to this year’s jury.

New to the jury : Pierre Nélis, chef at Nüetnigenough in Brussels, joins the Chaud Boulette jury this year.
After studying at the Hotel School in Spa and spending several years honing his craft abroad, he returned to Belgium five years ago. Today, he serves a bistro-style cuisine with strong French and—of course—Belgian influences.
Originally from Liège, Pierre proudly serves his “Boulets à la Liégeoise” year-round, sticking faithfully to his mother’s recipe.
He’s excited to join the jury and share his opinion as a true “boulettophile,” as he calls himself.

Back on the jury: Alain Poumay
We’re happy to welcome Alain Poumay back for his second year on the Chaud Boulette jury. Recently retired after an impressive 46-year career in the kitchen, Alain is a true Liège native with deep roots in both brasserie-style and gastronomic cuisine. He’s led the kitchens of beloved regional spots like As Ouhès, Le Saint-Léger, and La Pignata. His lifelong passion for cooking and sharp eye for detail make him a valuable voice at the jury table once again.