Chef meals are created with a close collaboration between the chef and Hot Cuisine. The first step in this process is to ask the chef about his/her preference. After testing and fine tuning in conjunction with the chef, Hot Cuisine creates the final dish. This has allowed us to create tasty dishes among others with Peter Goossens and Sergio Herman.
Chef Bart Desmidt heads the kitchen at his own restaurant Bartolomeus in Heist-aan-Zee. As the son of a local fisherman from Heist, the sea plays an important role in his life and his food. He is also a sponsor of the Purus shrimp, the one and only Flemish grey shrimp. He was awarded his second Michelin star in November 2013.
In twenty years, Yves Mattagne managed to turn the Seal Grill into a household name both in Belgium and internationally. As the name suggests, the restaurant always specialized in fish and shellfish.
Gert De Mangeleer
Gert De Mangeleer is a passionate and creative chef who has held three Michelin stars since 2011. After the success story of Hertog Jan, L.E.S.S. is the next promising chapter in his life. His style is ‘simplicity, with respect for natural flavours’. As vegetables play a very important role in his kitchen, he grows his own supply.
Not just anyone could take over Comme Chez Soi. And yet Lionel Rigolet manages to run this 2-star restaurant like a dream. He serves balanced dishes using excellent products and the most modern techniques. Time and again he manages to enchant gourmets with dishes whose flavours and contrasts are perfectly balanced.
Arabelle Meirlaen, from the restaurant of the same name in Marchin, is Belgium's first lady chef to be awarded a Michelin star. Arabelle's cuisine is close to nature and focuses intuitively on everything that is beneficial for our health.
Peter Goossens is practically the godfather of Belgian gastronomy. He opened the legendary ‘Hof van Cleve’ in Kruishoutem back in 1992. The place to be for gourmets with its 3 Michelin stars.
A score of 20/20 in the Gault Millau guide illustrates the perfection which Sergio Herman strives to achieve. In his bar-restaurant Pure C in Cadzand, he works with nature's bounty from the sea. This year, The Jane in Antwerp earned 2 Michelin stars again for its sophisticated cuisine. Frites Atelier, the latest addition, to his empire, is also worth mentioning.
Wout Bru’s journey is quite amazing. After Chez Bru, he has now embarked on a new adventure with La Bru'sserie - Le Sanglier des Ardennes, a cosmopolitan tapas bar with a view of Durbuy.
Eerdere samenwerkingen met chefkoks
Culinor Food Group werkte reeds met heel wat talent samen voor de chefmaaltijden. Van sterrenrestaurant tot kant-en-klare maaltijden thuis. Deze masterchefs hielpen ons met de creatie van gemakkelijke en orginele gerechten. Een terugblik vind je hier.