Chef Wayne Ashley describes himself as “polite and manner-able”. He is also camera-shy and deeply spiritual. At his self-titled restaurant in Uccle, a municipality just outside Brussels, the Manchester-born chef serves a unique fusion of Jamaican and Filipino dishes. These two cuisines reflect his own adventurous palate and pay homage to his Filipino wife Maggie whom he met in London after moving there for work. They relocated to Belgium as a result of Maggie’s job. Since then, they’ve embraced Belgian culture with its historic charm.

Ashley’s collision with destiny happened over 30 years ago at high school when he was unexpectedly placed into a food and nutrition class against his wishes.

“My grade teacher said you can’t be in this class. You aren’t registered for it. She put me in food and nutrition. I said, No, Miss, my friends will laugh at me.” Devastated by the destruction of his plans to go into an accounting class and pursue business studies, his grandfather Thomas Ashley offered sage advice. “Listen, you don’t know your future. Only God knows, so if the teacher put you here it must be for a reason.” Months after that, Ashley baked his first pineapple upside cake for a class project. “Everyone mocked me and said you are a girl.” He scoffed. “I don’t care,” he said, laughing at the memory.

He must have had a prophetic glimpse into the transformation of ideology in the culinary world: That women are equal to men and that men belong in the kitchen, too. Raised by his grandparents Thomas and Ivy, Ashley’s love for cooking grew under Ivy’s watchful eye. She allowed him to observe her as she patiently kneaded ingredients, teaching him the value of labour and the joy of family gatherings around the dinner table. Setting and surroundings are important for Ashley, which is why his restaurant location suits him well.

For curious food and cultural tourists, the restaurant is just a short stop from the main city of Brussels. It is easily accessible by train and is an ideal location for exploring areas away from tourist spots. Uccle is where you go if you want to explore architecture in quiet churches or unearth hidden treasures through guided walking tours. Inside the restaurant, a large painting of the Jamaican doctor bird with its famous scissor tail greets guests. The soft strains of gospel reggae music in the background create a relaxing ambience.

Before Brussels Chef Ashley moved to Manila with his wife for a few years and opened a catering business, exploring ideas from local ingredients. This is where he tested out his fusion concepts. Today he invites patrons to explore the concept of two islands historically marked by colonialism and with a deep commitment to family values. Storytelling happens in both islands through the sights and sounds of dance beats and food. Chef Ashley seems to use these island stories on his plates.

His Aubergine filo basket is made up of deep-fried cassava with a kick of heat infused into the grilled aubergine. On its own, both ingredients are silent. Until a clever infusion of flavours awaken them. Now you have an idea that is worthy of exploring and deeply Instagrammable. This vegetarian dish celebrates the simplicity of the ingredients. The Kare-Kare a slow-cooked Filipino beef stew served with a thick peanut sauce is also worthy of praise and a nod to ancient island tradition.

Ashley’s journey from a reluctant student in a high school kitchen to a celebrated fusion chef in Belgium is a testament to the power of embracing unexpected opportunities. His restaurant in Uccle is more than just a dining destination; it is a vibrant cultural experience where Jamaican and Filipino flavours harmoniously blend. Through his dishes, Chef Wayne tells the story of his life, his heritage, and his love for food, offering patrons not just a meal but a culinary adventure that bridges continents and traditions.