Frederik Deceuninck

Frederik Deceuninck's culinary philosophy is deeply rooted in a profound respect for the product, aiming for a refined, product-driven cuisine where technique, terroir, and pure flavors converge. His core ethos, succinctly captured in his own words, is: "The product is central. If the ingredient is good, you just have to let it speak." This principle guides every aspect of his kitchen at Sel Gris, ensuring that the inherent quality of the ingredients is the star of each dish. Educated in classical top gastronomy, Deceuninck built his reputation by meticulously combining classic French techniques with a modern approach, infused with subtle international influences. His signature style is described as light, precise, and sophisticated, always maintaining reverence for the primary ingredients. This respect extends to his meticulous sourcing, prioritizing seasonal and regional products. He highlights specific local collaborations, such as sourcing strawberries from De Pestel in Damme, lamb from Gijssels in Sluis, and herbs from Florafarm, along with a variety of local vegetables and cheeses. The restaurant's prime location overlooking the North Sea naturally inspires a significant focus on fish and seafood, including North Sea fish, young sea bass, and lobster, which frequently feature on his menus. He also ensures vegetables, like celeriac, asparagus, butternut, and mushrooms, receive significant attention, processed with an eye for texture and flavor. Beyond the plate, Chef Deceuninck's philosophy encompasses a holistic view of his culinary enterprise. He sees cooking as a lifelong hobby, proclaiming, "Cooking has been my hobby all my life. I have never worked a day in my life," reflecting a genuine passion that transcends mere profession. His leadership style, influenced by mentors who excelled at placing the right "pions" (pieces) on the board, emphasizes sustained team longevity, fair treatment, and providing excellent staff meals, fostering a loyal and dedicated kitchen brigade, with many members having served over a decade. He believes that "Stagneren is naar beneden" (to stagnate is to go down), always pushing for evolution while being content with his established identity. His disciplined, "notistisch" (meticulous) approach extends to all operational aspects, from precise ingredient control to rigorous financial management, ensuring the smooth and sustainable running of his Michelin-starred establishment. Even his personal growth, including managing his autism, has refined his precision and ability to anticipate and resolve issues proactively, translating into a calm yet highly efficient kitchen environment. He values direct feedback from guests, seeing it as a crucial element for continuous self-evaluation and improvement. Chef Frederik Deceuninck's signature approach is a masterclass in precision, respect for product, and the artful synthesis of classic techniques with modern sensibilities. His technical style is founded on classical French methods, which he then refines with contemporary influences and subtle international nuances, ensuring a "light, precise" outcome. This meticulousness extends to his preference for working with fewer, high-quality ingredients – "Geen 77 producten" (No 77 products) – allowing each component to shine rather than be overwhelmed. His plating and flavor profiles are designed to elevate the natural essence of the product, creating dishes that are both elegant and deeply flavorful. A hallmark of his kitchen is the commitment to "à la minute" preparation, particularly for his à la carte offerings. He eschews pre-cooked elements, famously noting that "Roesels worden geposieerd alle minuut" (Brussels sprouts are poached à la minute), ensuring optimal texture and taste. He even describes the precise preparation of root vegetables for a modern "zepot" – meticulously dicing and cooking orange carrots, braising leeks with clarified butter, and poaching delicate green cabbage leaves just prior to service. This level of detail underscores his technical mastery and dedication to freshness. Among his legendary signature dishes and notable preparations, several stand out: * **"Signature Amuse" Goose Liver**: A terrine paired with Granny Smith apple and presented as a layer cake, showcasing textural contrast and classic flavor pairing. * **Oyster - Caviar**: Presented with buttermilk, tarragon, and kiwi, a bold and refreshing combination. * **Smoked Halibut - Wagyu**: Accompanied by pickled white cabbage, red onion, and white asparagus AAA, demonstrating his ability to balance rich and delicate flavors. * **Lobster - Duck Gizzard**: Served with potato and turnip, an inventive pairing that highlights both luxury and lesser-used ingredients. * **Lamb**: A dish featuring carrot, chickpea, and artichoke, reflecting his attention to seasonal vegetables and robust flavors. * **Pigeon with Chocolate and Gingerbread**: A dish he recalls from a formative dining experience in his youth, "duif, blut bad, met chocola en peperkoek" (pigeon, rare, with chocolate and gingerbread), which continues to inspire his work with pigeon, often prepared with meticulously butchered and cooked components. His focus on structured, almost "notistisch" preparation means every dish component is handled with extreme care, ensuring consistency and perfection.

Career

• Apprenticeship at Restaurant Georges Blanc, Vonnas
• Apprenticeship at Château de Germiny, Germiny
• Chef at De Karmeliet, Bruges
• Chef at Jardin Tropical, Unknown
• Chef-Owner at Sel Gris, Knokke-Heist