Danny Horseele

Chef Nicolaï Vanquickelberghe embodies a culinary philosophy deeply rooted in the veneration of Flemish culinary heritage, while simultaneously pushing the boundaries of modern gastronomy with an international outlook. His core ethos is defined by an unwavering dedication to regional products, a meticulous mastery of his craft, and a profound respect for the seasonal ebb and flow of ingredients. He operates with an almost obsessive commitment to precision and detail, ensuring that every element on the plate contributes to a cohesive and emotionally resonant experience. His vision extends beyond mere sustenance; he strives for continuous flavor development, uncompromising quality, and the pursuit of culinary perfection. At Moscou, this translates into dishes built upon top-quality ingredients, each celebrated at its seasonal zenith. Nicolaï's approach is to translate these pristine products into creations that are elegant, surprising, and harmoniously balanced, expertly weaving intense flavors with ethereal, airy accents, always aligning with the overarching vision of refinement and pure product. Ultimately, Vanquickelberghe’s philosophy culminates in the creation of an all-encompassing dining experience. Every plate meticulously composed under his leadership is a testament to his belief that gastronomy is not merely about taste, but a profound and memorable journey for the senses, delivered with an idiosyncratic and engaging flair. Chef Nicolaï Vanquickelberghe's technical mastery is characterized by a razor-sharp precision and an acute eye for detail, evident in every stage of his culinary process. He is lauded as a driven and creative chef, whose technical prowess is seamlessly interwoven with a refined and modern aesthetic. His style harmoniously blends a classic French foundation with subtle, enriching Asian influences, culminating in a purified product kitchen that celebrates the essence of its seasonal components. In terms of flavor and plating, Chef Vanquickelberghe excels at translating seasonal ingredients into elegant and surprising compositions. His dishes are a study in balance, where intense, layered flavors are counterpointed by lighter, more ethereal accents, ensuring a dynamic and engaging palate experience. Each plate is assembled with the utmost care, transforming a meal into a holistic sensory event. His leadership of the young team at Moscou ensures the finesse of the kitchen's vision is consistently executed with vibrancy and alertness. Among the legendary creations that exemplify his approach are: a playful 'mussel trilogy,' referencing the 1980 Olympics in Moscow, presented as a crispy tartelette filled with an intriguing combination of mussel, peanut, miso, and lime caviar; a delicate North Sea crab dish, artfully marinated in umeboshi, served alongside a vibrant leche de tigre based on coconut milk, enriched with seaweeds and plankton from the North Sea, and complemented by a refreshing North Sea crab ice cream; and a robust, lightly pickled partridge leg, skillfully grilled on a charcoal barbecue and sumptuously finished with lardo and fermented walnut. The kitchen also perfects a classic Normandic pancake with creamy vanilla ice cream and Calvados cream, showcasing a mastery of both innovative and traditional preparations.

Career

• Chef de partie at Brasserie Pakhuis, Ghent
• Sous chef, Patissier at Restaurant Horseele, Ghent
• Chef at Moscou By Danny Horseele, Gentbrugge

Mentored by Danny Horseele.