Autodrop is a bit of a weird liquorice, but it’s really, really good. People are willing to do anything to get one. Autodrop was mainly eaten in cars. Not so surprising if you call yourself Autodrop. But of course it’s also very tasty when you’re at work. But that might become a bit of a weird message: Autodrop, also really good when you’re not in your car. Oh boy, this can only result in a weird campaign.
(Televisioncampaign in collaboration with Joris Kuijpers and Dylan de Backer.)
HOW DO YOU GET AUTODROP
OUT OF THE CAR?
Autodrop is a bit of a weird liquorice, but it’s really, really good. People are willing to do anything to get one. Autodrop was mainly eaten in cars. Not so surprising if you call yourself Autodrop. But of course it’s also very tasty when you’re at work. But that might become a bit of a weird message: Autodrop, also really good when you’re not in your car. Oh boy, this can only result in a weird campaign.
(Televisioncampaign in collaboration with Joris Kuijpers and Dylan de Backer.)
HOW DO YOU GET AUTODROP
OUT OF THE CAR?
SUCCES FOR METAMUCIL BY TALKING ABOUT WHAT CAN'T BE DISCUSSED.
There are these subjects you just don’t want to talk about. Like obstipation. But if you want to create success for Metamucil, a medicine against obstipation, you might just have to.
We decided to step away from the pharmaceutical do’s and don’ts. We created a notable campaign, based on a really strong and truthful insight, that addresses the issue of constipation and Metamucil in a light-hearted way. And by doing so, we overdelivered on the targets set upfront.
SUCCES FOR METAMUCIL BY TALKING ABOUT WHAT CAN'T BE DISCUSSED.
There are these subjects you just don’t want to talk about. Like obstipation. But if you want to create success for Metamucil, a medicine against obstipation, you might just have to.
We decided to step away from the pharmaceutical do’s and don’ts. We created a notable campaign, based on a really strong and truthful insight, that addresses the issue of constipation and Metamucil in a light-hearted way. And by doing so, we overdelivered on the targets set upfront.
I grew up in Paris and later moved to Amsterdam, where I developed my love for graphic design and painting. Once upon a time, I played in a band but ended up airbrushing guitars more than playing them.
Over the years, I’ve worked with both big and small agencies, including Tribal DDB, LEMZ, BOONDOGGLE, Saatchi, TBWA/NEBOKO, VaynerMedia London, and DEPT, collaborating on projects for global brands and local businesses. My focus is on making communication simple, impactful, and effective—ideas that truly stand out and deliver results.
All the work on this site has won national or international awards, but I prefer to let the work speak for itself. I thrive on collaboration, bringing diverse people and disciplines together to create something remarkable.
Outside of work, I’m passionate about motorcycling, vinyl records, cooking, and even welding. I’m currently designing audio stands and furniture, blending mid-century aesthetics with modern ideas.
And if you’re curious about what makes my day, it’s éclade de moules. I’ve even shared the recipe below—hope it brings you as much joy as it does me.
Let’s connect—even if it’s just for coffee. I love meeting new people.
You can contact me at
or call me: +31(0)681424252
ECLADE DE MOULES
Take an aluminium drip tray. Make some holes in it.
Fill it with pine tree needles.
Put the mussels on top of it aligned in nice rows next to each other
with their "butt" in the air.
Put the plate on the grill right above the fire or the charcoals.
When the first needles catch fire, let them burn for a little while.
Cover them up with another aluminium drip tray to steam the mussels.
After a few minutes, sprinkle some raspberry vinegar over it.
let them steam for 5 till 8 minutes or untill all the mussels are open.
The smell from now on will be amazing.
Throw away the mussels that are still closed.
Put on the table and start enjoying it.
Serve a good dry white wine or a dry rosè.
This will be one of the most amazing things you'll eat this summer.
