As a financial economist, I explore the intricacies of decision-making through the lens of economic history and infrequently-traded assets, like wine. Currently a Lecturer in Finance (Assistant Professor) at University of Auckland, my research uncovers how historical trends and the specific dynamics of real assets shape investor behavior and market evolutions.

My academic journey, which includes a Ph.D. in Financial Economics from the University of Antwerp and multiple research visits at Stanford University, Columbia Business School, the University of Notre Dame, ESE Business School, and the University of Melbourne, has been dedicated to this interdisciplinary approach. My previous appointments at KU Leuven, Erasmus University Rotterdam, and Monash Business School have enriched my perspective on how behavioral principles operate across different economic contexts.

As the Assistant Editor of the Financial History Review, I help foster scholarly dialogue at the intersection of finance and history. My own research in this area has been published in top-tier journals, including the Journal of Economic History, Explorations in Economic History, and the Economic History Review. This specialized work has garnered significant attention from (international) media outlets such as Bloomberg, Forbes, The Financial Times, Yahoo News, and TVNZ, leading to the "Research Engagement and Relevance Award" from the University of Auckland's Business School in 2025.

To bridge the gap between academic insights and practical application, I co-authored "Investeren in Stijl" (or "The Passion Portfolio"), which brings evidence-based real asset investing to a broader audience. My expertise in wine economics is complemented by my pursuit of the WSET Level 4 Diploma in Wines, and I actively use this knowledge as a member of the investment committee for WineFi, a startup focused on quantitative fine wine investing. Outside of my professional life, I am an avid endurance athlete, competing in (ultra)marathons and engaging in high-altitude mountaineering.