The Food Story, Nick

At the mere age of 14, Nick Bril started as a dishwasher in a restaurant. After a year, he got the chance to help in the kitchen, where he would eventually get the taste for gastronomy. At age 19, Nick started working for Sergio Herman (Restaurant Oud Sluis), three Michelin stars awarded chef, and quite immediately he fell in love with the kitchen rock & roll. This meant working extremely hard, trying to match perfection whilst creating an easy going and chill atmosphere instead of coming across stiff and impersonal.

“I am 35 and still at the beginning of my career. I try to travel as often as possible to get acquainted with other cultures, people, ingredients, ... This enables me to further develop myself. When I finally return to The Jane, I am bursting with new ideas for both the restaurant and the bar. My ultimate goal is to translate this feeling and my experiences to the plate so that the guests can also see, smell and taste it themselves. The combination of fine dining, artists and designers makes my job as an entrepreneur incredibly fascinating, but at the same time it is one of the most challenging jobs I have ever had."

To bring balance to the busy life as a chef, a connection with music grew that developed into a career as a deejay. The nightlife scene seems completely different, but actually it’s very similar. Creating a unique moment and a great atmosphere are indispensable for both cooking and deejaying.

“Entertaining and pleasing people is in my nature. I want to share a little piece of myself with others. It is a perfect outlet, it relaxes me and inspires me as a chef."

Nick Bril

The Wine Story, Gianluca

It is almost impossible to not link Gianluca to our wine story. Since just after the opening, he is the one who creatively matches the wine and dine aspect of The Jane.

Gianluca Di Taranto made his proverbial debut in Spiga d'Oro, the restaurant of his parents, where he was in charge of the wines. Fascinated about the profession, he started a three-year program to become a sommelier, followed by an extra year at Suze La Rousse. After years of loyal service to his parents, he moved to ‘t Zilte and eventually came home to The Jane. Summer internships at Piazza Duomo (Alba, IT) and Osteria Francescana (Modena, IT) granted him the valuable international experience that he needs on a daily basis to please our international crowd.

Also in his rare free time, gastronomy is his chief occupation: thanks to various blogs, cult magazines, Instagram and experiments, he keeps up to date with the newest food and drink trends. Furthermore, he dedicates a lot of his spare time to training like-minded wine aficionados. His passion/obsession has been rewarded several times with, among others, bronze and silver at the ‘Best Sommelier of Belgium’ concours and titles such as Sommelier of The Year 2018, Sommelier van het Jaar 2018 by Gault & Millau and Beste Sommelier 2019 by Foodtaster. What else you might want to know?

“Gianluca, 30/10/1988, former student rocket science, wanna-be somm, hipster, natural wine lover, mofo, MdH without authority. That should suffice!”

Gianluca Di Taranto
The Jane
Paradeplein 1
2018 Antwerp