Inspired by his Flemish grandmother, who baked her own bread and cured hams on the farm, he discovered a love for cooking early. At 14, he enrolled at the Provincial Hotel School of Namur, supplementing his studies with multiple internships, including a formative three months in the United States.

After years of gaining experience in Brussels and abroad, Hardiquest launched his first restaurant, Bon Bon, in 2001 with just €2,500. Through creativity, dedication, and an unwavering focus on flavour, the restaurant quickly earned widespread acclaim. In 2011, he relocated Bon Bon to Woluwe-Saint-Pierre, cementing his reputation for refined, inventive cuisine.

Beyond the kitchen, Hardiquest has appeared on Top Chef, joined prestigious culinary associations, and shared his expertise internationally. After closing Bon Bon in 2022, he opened Menssa in 2023, a restaurant reflecting his vision of convivial, educational, and ultra-gourmet dining. Menssa showcases his philosophy: combining mind, soul, and table to create unforgettable culinary experiences.