Steven Naessens is the youngest son of a family of three boys. He was born in Belgium and grew up in Assebroek, not far from the city of Bruges. In the family typical Flemish country house, they were chickens, rabbits and turkeys. He keeps from his childhood the warm memory of big family gatherings around a good meal. “I learned very little to eat well even with small means. On Sunday afternoon, at table, we had four kinds of vegetables at least, homemade croquettes and rabbit that was simmering all morning.” Very early, he proved to be very determined and motivated to become a cook. “My elementary school teacher recalls that I said at the age of 6, I wanted to do this job later, unlike the classic professions that small children of my age dreamt of.” His parents will enroll him at 14 years’ old in the prestigious Ter Duinen Culinary School in Koksijde where he will remain a resident for 4 years. “A key training to work with the greatest cook later!” Steven loved gourmet cuisine, and had the opportunity to enjoy it, thanks to his godmother. “They had prospered in their business and loved to share their money with the whole family, eating all together in starred restaurants. I particularly remember my birthday present, which was a stay in the Black Forest.” In the fish restaurant “The Savoy” in Knokke, he is amazed by the places and, for the first time, he will put the cook’s hat and apron. The time will come to wear it permanently when he will finish his school, and he will start his career in several starred restaurants: in Germany, then in Belgium, with the two-star Chef Peter Goossens (now three-star), at ​​Hof Van Cleve in Kruisthoum, before leaving for France.

Marjorie is also the youngest of three siblings. She was born in Cantal and grew up near Toulouse. Coming from a modest family, her father was a plasterer and worked hard to take care of his family. With her sisters, she started cooking very early, and especially pastries. “We stayed home and baked some nice cakes that we could enjoy together at their day off“. Which is why she got so much of it, wanting to learn pastry. But her parents absolutely wanted her to pursue her studies at the highest level. She will then be trained at Toulouse Hotel School, while she wanted to go directly into apprenticeship. There, her last year of education, she will be strongly influenced by the very rigorous professor, Jean-Luc Daniou, who was also honored “Meilleur Ouvrier de France”. “However, the skills I use today in management are those I have acquired during these studies.” Marjorie was a reserved woman and slightly timid but a first internship will confirm her decision to work in this area. “It was 20 km from Cahors in the Lot, at Castel Rouge Gindreau with Alexis Pelissou, a Macaron Michelin restaurant.” He will take her under his wing and help her to develop all her creative potential and her taste for excellence. Then she will have another decisive experience with the Pastry Chef Michel Sarran. She finally realized her dream ! And she will then apply at Château de Codignat, in Clermont Ferrand.

Steven had been there for a year and had risen very quickly to become Chef de partie. “It was essential for me to stop off in France, if I wanted to work in haute cuisine.” That’s why, in 2002, he will leave Belgium with his small Clio car, loaded with food and luggage, to launch his career in France. With Marjorie, they quickly become friends, going together into starred restaurants during their days off. “That’s how we felt in love!” Their cooking journey will now continue hands together.