Edwin Van Goethem

Chef Edwin Van Goethem's culinary philosophy is deeply ingrained in what he terms the "three P's": product, passion, and perfection. His initial drive stemmed from a profound love for food and a desire to create unique social experiences, understanding that dining is inherently a communal act. This vision fuels an unwavering commitment to excellence, not just in the dishes served but also in the meticulous selection of ingredients and the overall ambiance of 't Korennaer, ensuring a perfect experience for every guest. His dedication to perfection is most evident in his uncompromising approach to ingredient sourcing. Chef Van Goethem partners exclusively with suppliers who share his stringent standards, ensuring that only first-class base products enter his kitchen. Local produce from his own village, such as beer, asparagus, fresh vegetables, goat's milk, and red fruits, are cornerstone ingredients. He maintains close collaborations with top-quality providers for day-fresh fish and master butcher Hendrik Dierendonck for meats. Even international elements, like his Puglia olive oil, are chosen with utmost care, family-farmed, and personally selected by his Italian wife. This comprehensive commitment reflects a deep, reverent respect for the purity and quality of the cuisine's foundational elements. Chef Van Goethem's technical style is characterized by a serene, understated elegance, described as a "calm, without too much spectacle" language that is both subtle and caring. He strives for an apparent effortlessness in his preparation, emphasizing that guests should visually appreciate their food and, more importantly, taste the love and passion infused into each creation. His distinctive personal touch allows him to seamlessly integrate elements from various culinary traditions—French, Italian, Spanish, and notably, Japanese—into his dishes. A hallmark of his flavor profile is the subtle yet impactful intertwining of Japanese influences within his contemporary Belgian cuisine. Ingredients such as miso, sesame, dashi, wasabi, and yuzu are skillfully employed to add layers of unique, aromatic complexity to his culinary creations. While no specific individual "legendary signature dishes" are named, his consistent mastery in blending global inspirations with a foundation of local, high-quality products, combined with his meticulous plating and dedication to a holistic dining experience, defines his acclaimed signature approach.

Career

• Executive Chef at 't Korennaer, Sint-Niklaas