Born in november 30th 1982 in Veurne (flemish coast), Wim Ballieu first learned to cook as a child under the guidance of his mother & aunt at their Ghent butchers- & food shop. Wim attended “Ter Groene Poorte Butchers- & hotelschool” in Brugge  before leaving (after 3 months : sometimes he’s an impatient person) to pursue a career in food. He started out cooking at Royal Latem Golf club in Gent.. At 21, after three months in the hospital because off a broken back injury, he started his own catering company „alfin” (in 2003): a self-called „contemporary exclusive concept-caterer”, which he partly sold to Horeto (a french market leader) in 2010.

Wim became product- & concept developer  at the French company and had the opportunity to see his child „Alfin” growing into the international upscale catering market. He left  his test-kitchen & conceptstore in 2012 to follow his butchers-heart & become a small micro-entrepreneur again with his beloved Balls&Glory. Since 2012 Wim became also a Tv-chef/personality in Flanders with several shows as Goe Gebakken (baking & desserts, VIER), lust for life (EEN) or „Van alle marken thuis” (where he travelled local market-places, looking for inspiring ingredients & crafters, LIBELLE-TV) Wim is a cookbook-addict & also writer. (the meatball book, Gehakt,…). Finally, he lives in Brussels with his partner.