With his “culinary soulmate”, Joachim Boudens, Gert De Mangeleer took over Hertog Jan in 2005. Building on his experiences of working for top chefs in Belgium, De Mangeleer transformed the restaurant’s traditional kitchen into something more refreshing. His cooking philosophy “No fine dining without good products and ingredients” and farm – to – table was reached by moving the restaurant in 2014, next to the farm.

Focusing on flavors, structures, and contrasts, De Mangeleer aims to stimulate all the senses with his dishes and create his own signature style. Hertog Jan was awarded with its first Michelin star in 2006, second in 2009, and the third in 2011. De Mangeleer’s career earned its highest recognition when he received the “2014 European Chef of the Year Award”.