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KTCHN • Catering

@ktchn_catering

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The Joy of Sharing 🍃
▫️Event caterer
▫️Contemporary & sustainable cuisine
[email protected]

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KTCHN is all about sharing

For us, a table is more than just food 💛 it’s about stories, laughter, emotions, and flavors coming together.
Whether simple or gastronomic, every bite is designed to create a unique sense of conviviality.
Our mission? To turn your events into unforgettable experiences, where food becomes the true catalyst of connection.

Discover more on our website 🌱 link in bio
#KTCHN #foodsharing #joyofsharing #cateringbrussels #artofhosting by @ktchn_catering

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a year ago

Less posing, more feeling.
The way I love to capture your weddings.

Venue : @chateau_drogenbos_kasteel
Catering : @ktchn_catering
Flowers : @helianthusflorist taken in Château Drogenbos Kasteel by @ktchn_catering

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3 days ago

What happens when an old railway museum becomes an event venue? You get @track.brussels

A contemporary setting with views over the rails, big flexible spaces and plenty of room to make the place your own.

Conference in the afternoon, cocktail after, seated dinner later? Works for us!

And food-wise, you’ve got the whole CHOU family to play with: @witlof.brussels, @streat_foodtruck, @ktchn_catering, @choux_de_bruxelles and @pickles.brussels, all at your service depending on what you need.

Now you just have to decide what kind of event you’re planning 👀 by @ktchn_catering

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4 days ago

LES FINALISTES - Catégorie pâtissières

Place à Despina Antypa @despinaantypa, une candidate qui a de l’or dans les doigts ✏️

Cheffe pâtissière chez @ktchn_catering, passionnée de dessin et d’architecture, ancienne journaliste et écrivaine : Despina a plus d’une corde à son arc. Ce qu’elle aime dans la pâtisserie ? Cette « générosité du superflu » qui la rend si précieuse. Le partage, la douceur, la célébration : rien de vital, et pourtant tout d’essentiel. Mais derrière la poésie, l’exigence et la maîtrise technique restent ses leitmotivs. C’est dans cet équilibre constant entre rigueur et sensibilité que son travail prend forme.

Be Cheffe arrive au bon moment dans son parcours. Après plusieurs années à forger son identité pâtissière en solo, Despina a envie de confronter son travail à d’autres regards, de le mettre à l’épreuve et de lui ouvrir de nouvelles perspectives. Elle croit aussi profondément en l’énergie collective des femmes, cette manière singulière de créer, de travailler et de transmettre, qui mérite d’être vue et soutenue !

Rendez-vous le 10 novembre dans les cuisines du centre @horecaformabepro, où Despina relèvera le défi de cette édition 2026.

NL versie in de comments 👇

🎥 @amandine.donckers @flashetfourchette by @ktchn_catering

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4 days ago

Consider this our little goodbye to summer. Tomatoes, peaches & burrata, made for the middle of the table. 🍅🍑
We’re closing the Spring–Summer chapter with a little nostalgia, and making room for more comforting plates. by @ktchn_catering

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7 days ago

Chicken pastilla in the KTCHN. 💚
Trays filling up and the team clearly in a good mood. Not a bad Friday, right? taken in KTCHN Catering by @ktchn_catering

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14 days ago

As we move from summer into autumn, the ingredients, flavours and dishes on our tables move with it. 🍂

This time: local white fish, gueuze fish jus and North Sea grey shrimp. by @ktchn_catering

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23 days ago

Blackcurrant & pistachio pavlova, by @despinaantypa 🍇 by @ktchn_catering

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a month ago

This summer wedding took the brief seriously: lemons everywhere, spritz within reach and a table that kept filling up. 🍋

Photographs by @mimsy.be by @ktchn_catering

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a month ago

A little sneak peek inside the KTCHN. 👀

🥕 Carrots in the making.
🍠 Sweet potato, worked to echo the look of tuna tataki.
🍇 Despina’s blackcurrant & pistachio pavlova coming together on the pastry side. by @ktchn_catering

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a month ago

Herb-crusted haddock, pointed cabbage & samphire. And smoked haddock in the sauce, because one version wasn’t enough. 😋 taken in La Ferme de Balingue by @ktchn_catering

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2 months ago

The mission : 100 homemade waffles to make on-site for one event.

Mission Waffle is on. ✅

The preparation: the batter was made in-house 48 hours earlier, then left to rest until it was at its best.

The timing:
Three minutes per waffle.
Two at a time.
50 rounds.

That’s at least 150 minutes at the waffle iron.

The teamwork: While Despyna kept the rest of the food service moving, a member of the @xtra_via team stepped in at the waffle iron.

Mission Waffle takes a team.

The result:
48 hours to prepare.
150 minutes to cook.
Five minutes to eat.

Worth it. 🧇 taken in La Ferme de Balingue by @ktchn_catering

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2 months ago