Axel Colonna-Cesari

Chef Axel Colonna-Cesari's culinary philosophy is deeply rooted in a rich family heritage within the hospitality industry, having been immersed in his parents' hotel and Michelin-starred restaurant from an early age. This foundational experience shaped his path, leading him through prestigious kitchens like Bruneau and Matagne before earning Michelin stars at Follies and Auberge du Pêcheur, ultimately culminating in the co-founding of Centpourcent with his wife, Anneleen Soethaert. At Centpourcent, Chef Colonna-Cesari cultivates a unique synthesis of contemporary gastronomy and refined Asian traditions. His overarching vision is to deliver a cuisine that is both light and fresh, while meticulously highlighting the quality and essence of regional products. This ethos drives a relentless pursuit of new flavors, with a notable focus on elevating often-overlooked ingredients through innovative applications. A cornerstone of his distinctive approach is the extensive and sophisticated integration of coffee into both savory and sweet dishes. He perceives coffee not merely as a beverage but as a complex spice, capable of introducing a crucial bitterness and depth often absent in other seasonings. Colonna-Cesari explores various coffee varieties, particularly Arabica, to unlock diverse aromatic profiles that harmoniously complement earthy ingredients such as mackerel, Jerusalem artichoke, sweetbread, and tomato. His commitment to this ingredient is such that Centpourcent's ten annual menus consistently feature at least six coffee-infused creations. Beyond ingredients, he also explores flavor and visual harmony through artistic color association in his plating. Colonna-Cesari draws inspiration from culinary titans like Jean-Pierre Bruneau and Sergio Herman, acknowledging their pioneering contributions to gastronomy. He also finds contemporary resonance in the refined style of Vicky Geunes and the audacious innovation of Dabiz Muñoz. Furthermore, he champions the broader gastronomic landscape, actively advocating for the advancement of culinary careers and celebrating the unique contributions of both emerging talents and seasoned professionals. His holistic approach extends to innovative beverage pairings, a dedication recognized by the Cornet Beer & Food Pairing Award. Chef Colonna-Cesari firmly believes in the harmonious marriage of high-end cuisine and refined Belgian beers, noting how their citrus profiles often perfectly complement the Asian nuances of his dishes. He views this as an expression of true gastronomy: surprising and delighting customers while celebrating the richness of Belgian beer culture. Chef Axel Colonna-Cesari's technical style is characterized by a precise fusion of contemporary culinary artistry and refined Asian techniques, consistently aiming for a light, fresh, and deeply flavorful gourmet experience. His mastery lies in his ability to innovate with familiar ingredients, transforming them through unexpected and intricate applications. He meticulously plans his dishes, often associating flavors and textures by color, to create visually stunning and harmoniously balanced plates. His most distinctive signature is an unparalleled dedication to coffee as a multifaceted culinary ingredient. Moving beyond its traditional role, he integrates different Arabica varieties to impart unique bitterness, aromatic complexity, and textural elements across his menu. He demonstrates profound technical skill in preparing various components derived from coffee, such as coffee salt, coffee oil, coffee crumble, and coffee butter. Emblematic dishes that showcase his artistry and technical mastery include: * **Maquereau au Café (Mackerel with Coffee Salt)**: A sophisticated starter featuring gravlax-style mackerel meticulously marinated in a house-made coffee salt. This is artfully combined with lightly smoked Jerusalem artichoke and a complementary smoked potato cream. The dish is meticulously garnished with silver onions, marinated Jerusalem artichoke, coffee-infused Jerusalem artichoke, a textural coffee crumble, and coffee oil. The mackerel itself is seared, drawing a conceptual parallel to the roasting process of coffee, enhancing its flavor profile and depth. * **Homard et Tomate avec Beurre de Café (Lobster and Tomato with Coffee Butter)**: A fresh and vibrant composition highlighting various heirloom tomatoes and a delicate rum-flavored tomato water. This is paired with succulent lobster and a rich coffee butter, which adds an intriguing savory depth and marries diverse elements. Chef Colonna-Cesari also notes the compelling flavor synergy when coffee is combined with saffron in this context. * **Dirty Chai Latte Dessert**: A complex and multi-layered dessert that brilliantly reimagines the popular beverage. It features a chai-infused milk base, transformed into a cappuccino-style foam, with an added espresso shot to make it 'dirty'. This is complemented by a silken coffee mousse, subtly elongated with white chocolate, and a creamy panna cotta made from oat milk and chai, offering a richer flavor profile than traditional milk. Textural contrast is meticulously provided by delicate chocolate krupuk, finished with a dusting of cocoa powder. * **Japanese Chawanmushi with Lobster and Chorizo**: An exquisite example of his Asian influence and innovative pairings, this summery Japanese egg custard is enriched with succulent lobster and savory chorizo, served with a gastrique of strawberry stems. This dish exemplifies his skill in balancing rich flavors with a light touch and is notably paired with a Futurephobic IPA to enhance its citrus notes and Asian undertones.

Career

• Chef Eigenaar at Centpourcent, Sint-Katelijne-Waver
• Executive Chef at Auberge du Pêcheur, Sint-Martens-Latem
• Chef at FOLLIEZ, Mechelen
• Executive sous-chef at Restaurant Bruneau, Brussel
• Chef & Medezaakvoerder at Couvert Couvert, Oud-Heverlee
• Chef at LE FLORE, De Panne

Mentored by Jean-Pierre Bruneau.