Erik van Loo grew up in Mechelen, South Limburg, as the son of a butcher. At 16, he began his culinary journey as an apprentice at Restaurant La Bonne Auberge in Slenaken. Over the years, Erik honed his skills and achieved success in the industry. In 2006, he took over Restaurant Parkheuvel, a pivotal moment in his career. By 2009, his mastery of classic finesse, particularly with rich sauces like the lobster cream sauce accompanying Bresse 

chicken and langoustine ravioli, earned him widespread acclaim. Erik’s approach combines tradition with innovation, bringing timeless elegance to his dishes. Juliën van Loo, Erik’s son, represents the next generation of chefs with a passion for gastronomy. Focused on continuous development, Juliën brings a fresh perspective to the kitchen by blending classic 

techniques with modern trends. His youthful energy adds detail and diversity to the preparation of dishes, complementing his father’s established style. Together, they create a culinary experience that is rooted in tradition yet forward-thinking, combining the expertise of two generations.