Floris Van der Veken

Floris Van der Veken's culinary philosophy is rooted in a deep respect for the legacy he inherited at Hof van Cleve, balancing continuity with a thoughtful integration of modern innovation. He seeks to gently evolve the restaurant's renowned style, making subtle changes while upholding its core values. His ethos is driven by a commitment to uncompromising quality, asserting that "everything must be fresh and only the best of the best" should grace the plate. This dedication extends to ensuring the guest experience is paramount, emphasizing hospitality and responsiveness to client preferences. Ingredient sourcing forms the bedrock of his cuisine, with a fervent focus on seasonality and local collaboration. Van der Veken works intimately with regional producers, personally visiting farms and suppliers to secure the finest produce. His menu is profoundly inspired by Belgium's rich agricultural landscape, prominently featuring North Sea seafood and meticulously prepared Flemish vegetables. This commitment extends to exclusive partnerships, such as with West Flemish asparagus growers and specific oyster selections, and even sourcing veal from Paris, always prioritizing the "beautiful product on your plate." His mission is to properly showcase Belgium's world-class products. Ultimately, his vision is one of continuous improvement and passionate pursuit of new flavors. He believes that staying true to one's culinary "nature" involves a daily quest for refinement and discovery, making the profession exciting. This love for the craft and gastronomy is intrinsic to his identity, guiding his evolution while honoring the established excellence of Hof van Cleve. Floris Van der Veken's technical style is characterized by a seamless blend of revered Belgian culinary heritage with modern, international influences. Having absorbed techniques deeply during his decade as Peter Goossens' right-hand, he skillfully honors traditional Belgian cooking methods while embracing progressive interpretations. His dishes often present "ancient recipes [receiving] modern interpretations," creating a unique balance that respects the past while pushing culinary boundaries. He describes his kitchen as "quality, products, product kitchen, tight, tasteful," showcasing influences from both classical French and Asian cuisines, building from light, complex flavors towards more traditional preparations. He enjoys the visceral connection of "cooking with an open flame" (gas) alongside modern induction. His approach to flavor and plating is highly intentional; "each plate tells a specific story," with presentations designed to reflect Belgian culture and landscape, transforming dining into a comprehensive sensory experience. Guests are invited to experience "more than just food," a testament to his thoughtful creativity. Legendary signature dishes include: * Oester Perle Blanche / pasta / groene curry (Oyster Perle Blanche / pasta / green curry) * Tarbot / pijlinktvis / doperwt / lavas (Turbot / squid / peas / lovage) * Sneeuwkrab / citrus / bun (Snow crab / citrus / bun) * Koningscrab / courgette / eikhaas / bisque (King crab / zucchini / lion's mane mushroom / bisque) * Aardbei ‘Gariguette’ / citroen / rabarber / yoghurt (Gariguette Strawberry / lemon / rhubarb / yogurt)

Career

• Right Hand to Peter Goossens at Hof van Cleve, Kruishoutem
• Chef-Owner at Hof van Cleve, Kruishoutem

Mentored by Peter Goossens.