Hof Ter Imde

Brothers-in-law Manu Kiekens and Lukas Deroo joined forces in 2012 to set up catering business

Zugoe. What began as a shared passion grew into an established name. After a few

successful years, the dream of opening their own quality restaurant took shape. In 2026, this becomes

a reality with Hof Ter Imde.

Marc Deroo: Master chef and compass

Behind our story is Marc Deroo, named Master Chef of Belgium in 1993. Marc was not only a

top chef, but also a mentor to Manu and Lukas. He honed their techniques and instilled one

clear conviction in them: gastronomy begins with the basics. Everything that comes onto the plate is made

from A to Z in-house. That philosophy is the foundation of Hof Ter Imde.

Manu Kiekens: Chef with a signature of his own

Head chef Manu grew up with a love of flavour and craftsmanship. He refined his techniques under

masters such as Yves Mattagne and was guided by Marc Deroo for many years. His cooking is rooted in

the classic Belgian tradition, and every preparation is given the time it deserves. The sauces are made

in-house, and the stock is homemade. No industrial shortcuts, just pure craftsmanship. Manu and Marc

share the conviction that everything is made in-house. Hof Ter Imde stands for fresh, honest, classic Belgian

cuisine. Flavours that are built up, not manipulated. You can taste it.

Lukas Deroo: Experience and precision

As the son of Marc Deroo, Lukas Deroo grew up in the hospitality industry. 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.