Appearance in Horeca Magazine

In the latest Horeca Magazine publication, published on January 23, 2025, Chef Elliott Van de Velde and the Entropy restaurant are highlighted.

“A young Brussels chef with an atypical career path, Elliott Van de Velde reinvents cuisine with passion and social commitment in his restaurant Entropy. From his self-taught beginnings to the creation of a zero waste restaurant, he advocates sustainable, inclusive and supportive gastronomy. » writes editor Muriel Lombaerts.

In the article, Elliott encourages people to express their uniqueness, to follow their passion, and not to stop at what is known and seen, because according to him gastronomy needs these differences and this creativity to reinvent itself.

The young chef himself began his career in the kitchen quite late, and he consolidated his foundations through training at Horeca Be Form Pro. Ten years later, it is he who gives training, in this same institution, to share his knowledge and experience, particularly on the subject of plant-based, local and zero waste cuisine; sustainable!

Are you also curious and want to learn more?

Contact us to organize your event at Entropy, and we will make you a tailor-made proposal ⭐!

🌱 Entropy restaurant, plant-based gastronomy

🙋‍♀️ We adapt to all diets on request (glutenfree, vegan, lactose intolerance)

📍 Place Saint Géry 22, 1000 Brussels

⏰ Wednesday to Saturday evenings (and Friday lunchtimes)

🌐Reservation on entropyrestaurant.be

🎁Gift cards on sale on our website

⭐Discovery of the year @gaultmillaubelgium , Top 3 of @360eatguide, 4 radishes @best_vegetables_restaurants , Goodfood-labeled restaurant.

🙋‍♀️ Privatization outside opening hours still possible by e-mail