Hof ter Imde

Brothers-in-law Manu Kiekens and Lukas Deroo joined forces in 2012 to set up the catering business Zugoe. What started as a shared passion grew into an established name.

After several successful years, the dream of opening their own high-quality restaurant took shape. In 2026, this will become a reality with Hof Ter Imde.

Marc Deroo: Master Chef and guiding compass

Behind our story is Marc Deroo, named Master Chef of Belgium in 1993. Marc was not only a top chef, but also the mentor of Manu and Lukas. He honed their techniques and passed on one clear conviction: gastronomy begins with the basics. What is served on the plate is

made entirely from A to Z. That philosophy is the foundation of Hof Ter Imde.

Manu Kiekens: Chef with his own signature

Chef Manu grew up with a love of flavour and craftsmanship. He refined his techniques under great chefs such as Yves Mattagne and was mentored by Marc Deroo for many years. His cuisine is rooted in the classic Belgian tradition, and every dish is given the time it deserves. The sauces are made from scratch, and the stock is homemade. No industrial shortcuts, just pure craftsmanship.

Manu and Marc share the conviction that everything is made from scratch. Hof Ter Imde stands for fresh,

honest, classic Belgian cuisine. Flavours that are not manipulated but built up. You can

taste it.

Lukas Deroo: Experience and precision

As Marc Deroo’s son, Lukas Deroo grew up in the hospitality world. He learned the trade directly through hands-on experience. From product knowledge to service, from organisation to finesse. At Hof Ter Imde, he is responsible for the bar, the dining room and logistics. He oversees the experience and ensures everything runs

smoothly, with dedication, quality and attention to detail.