Hof der dingen - Cooking up a legacy: the casseroles of Geert Vanhecke

Today, our province boasts a wealth of Michelin-starred restaurants. As of 2024, West Flanders counts no fewer than 29 Michelin stars. 

The road to that acclaim was a long one. It took time—and talent—to get there. One of the founding figures of culinary West Flanders is undoubtedly chef Geert Van Hecke. 

Born in Tielt and a graduate of the renowned Hotelschool Ter Duinen in Koksijde, Van Hecke trained in the kitchens of Le Sanglier des Ardennes, La Cravache d’Or, and La Villa Lorraine. His mentor was the celebrated French chef Alain Chapel, under whom he worked for about two years—a period when another great master, Alain Ducasse, also trained in Chapel’s kitchen. 

In 1983, Van Hecke opened his restaurant De Karmeliet at the corner of Jeruzalemstraat and Carmersstraat in Bruges, near the site of a former Carmelite monastery. In 1985, he earned his first Michelin star. The second followed in 1989, prompting a move to larger premises at Langestraat 19 in Bruges, where the restaurant kept its name. In 1996, he achieved the ultimate accolade: a third Michelin star. 

On 14 January 2009, he opened Bistro De Refter at Molenmeers 2 in Bruges, run by his son Louis—a slightly less formal and more accessible version of De Karmeliet, with a focus on traditional Belgian cuisine at a more modest price point. 

In 2016, Van Hecke closed De Karmeliet, only to return in 2017 with the more informal Zet’Joe by Geert Van Hecke, which regained a Michelin star in the 2018 guide. 

In late 2010, Van Hecke was appointed Knight of the Order of Leopold.