Top-down view of a crisp taco topped with thin golden slices, small yellow pearls and purple shiso leaves, on a grey plate.

PRIVATE CHEF · BELGIUM

Cooking that comes to you.

Private dinners, banquets and events. Plates that tell a story, moments that stay with you.

Explore the menus Let’s talk about your plans
A TASTE OF MY COOKING
  • A bite on golden toast, topped with tartare, cream and pink onion, served on a small sage-green ceramic plate.
  • Crisp-skinned fish fillet on green beans, with mushrooms, peas and a swipe of sauce, on a white plate in the sunlight.
  • Rolled beef carpaccio drizzled with balsamic reduction, with green shoots and parmesan shavings.
  • At your table
  • To your taste
  • Without compromise

Services

Your occasion, my cooking.

No set formula: every booking begins with a conversation. The menu, the format and the pace are shaped around your event.

  1. Creamy velouté scattered with young shoots, with a golden crouton, in a white soup plate.

    Private chef

    A dinner designed for your table, cooked and served in your home. You enjoy your guests; I take care of everything else.

    • Intimate dinner
    • Family meal
  2. Braised cabbage and aubergines in an open chafing dish at a buffet.

    Banquets & buffets

    Generous spreads that bring your loved ones together, with a menu suited to the venue, the pace and the atmosphere.

    • Birthday
    • Christening
    • Baby shower
  3. Chicken skewers topped with an orange sauce and young shoots, lined up on stacks of white plates.

    Bespoke events

    A service built around your wishes, your budget and the number of guests, from our first conversation to the final plate.

    • Private
    • Community
    • Corporate

Flavour. Sharing. Generosity.

Blaize Iwawe in a black chef’s jacket, leaning over his pans in the middle of cooking.

My story

I caught the cooking bug at 17.

Since then, my passion for cooking has never stopped growing. I worked in exacting kitchens such as Villa Lorraine by Yves Mattagne, then at Chez Firmin, under the head chef of Bistro Racine.

Those years sharpened my standards and my eye. Today, I offer honest, indulgent cooking that is true to who I am: contrasts, sweet with savoury, African influences and inspiration from around the world.

Whether you like chatting in the kitchen or prefer discreet service, I adapt to the atmosphere you want. After all, we are here to share a moment.

Blaize

A passionate chef, serious about food but never about myself.

  • Villa Lorraine by Yves Mattagne
  • Chez Firmin by Jimmy Collodoro (Bistro Racine)

Pleasure is for sharing.

Banquets & buffets · A taste for togetherness

Grilled fish steaks in a buffet chafing dish, with a bowl of red sauce and fried plantain in the background.Fried plantain served in chafing dishes at a buffet, with a dish of semolina in the background.

From plan to plate

Simple for you. Refined in every detail.

  1. You tell me

    The date, the venue, the number of guests, your ideas and your budget.

  2. We fine-tune together

    I advise you and tailor the format to the pace of your event.

  3. Your quote arrives

    I send you a clear, personalised formal proposal to approve.

  4. I cook, you enjoy

    On the day, I take care of your table and your guests.

Let’s talk about your event

An idea to refine or a plan all mapped out?

Start with a few details. Your enquiry comes straight to contact@blaizeiwawe.com, then your personalised quote is prepared and sent to you.

Working to strict HACCP standards.

Blaize

Private chef · Personal reply

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