Hof Ter Imde

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

At the heart of 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 reaches the plate is made in-house, from A to Z. This 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 master chefs such as Yves Mattagne and was guided by Marc Deroo for many years. His cooking 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 in-house. Hof Ter Imde stands for fresh, honest, classic Belgian cuisine. Flavours that are not manipulated, but built up. You can taste that.

Lukas Deroo: Experience and precision

As the son of Marc Deroo, Lukas Deroo grew up in the world of hospitality. He learnt the trade 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.