Koen and Niki warmly welcome you to Nage.
Here, you can enjoy contemporary French cuisine. The focus is on quality simplicity, with ingredients that speak for themselves. The wine list mainly features natural wines. Nage represents affordable luxury in an informal bistro setting, with space for approximately 25 guests.
Koen is an ambitious chef who interned at renowned (Michelin-starred) restaurants such as Het Gebaar (Antwerp), Le Chalet de la Forêt (Uccle), and In De Wulf (Dranouter). He then worked at De Tuinkamer (Beerzel) and became sous-chef at Veranda (Davy Schellemans, Antwerp).
At the Dôme group (Julien Burlat, Antwerp), Koen specialized as a sous-chef in contemporary French cuisine (Dôme). He also gained experience with fish, shellfish, and seafood (Dôme sur mer), as well as the art of patisserie and bread-making (Domestic).
As head chef and manager of the meat bistro at Butcher’s Store by De Laet & Van Haver (Hove), Koen learned how to debone beef, lamb, and small poultry. He aged different beef breeds and made charcuterie in his own style.
After a year as sous-chef at restaurant Nathan (Antwerp), he became head chef at restaurant Lewis (Antwerp). There, he leads the kitchen together with owner and chef Thomas Snijders.
Hostess Niki warmly greets all guests with attention to detail. She worked for 8 years as a student at Lage Polder and Kiliaan (Duffel), before becoming the floor manager at Bún bar and restaurant (Antwerp). Under the wings of Hoa Truong (formerly Little Asia in Brussels) and Huibrecht Berends (formerly Pure C in Cadzand), she developed into a true hostess.
Images: Pieter D’Hoop
