Joey Van Heesbeen

Chef Joey Van Heesbeen's culinary philosophy is deeply rooted in an "out of the box" approach, harmoniously blending refined "Brabantse gezelligheid" with sophisticated cuisine. He strives for an atmosphere that is "chic, but by no means stuffy," where guests feel comfortable and engaged, allowing for lighthearted interaction with the service team. This ethos is a direct reflection of his personal discomfort with overly rigid dining environments, prioritizing genuine experience and warmth. At the core of his culinary vision is a profound respect for the product, with its essence dictating its role in a dish. Van Heesbeen's style is characterized by freshness, daring innovation, and a keen eye for unexpected yet harmonious flavor combinations. He has a distinct predilection for umami-rich profiles and a particular emphasis on texture, notably "krokant" (crispiness), which he considers his favorite "flavor." His journey through the high-end gastronomic segment has forged a style that is a synthesis of diverse influences, skillfully integrating bold flavors, including nuances of Asian cuisine, into his creative French framework. Commitment to sustainability and meticulous craftsmanship further defines his approach. Van Heesbeen implements a rigorous "no waste" philosophy, ingeniously incorporating elements like the ash of vegetables into house-made sourdough bread. This dedication extends to crafting virtually every component in-house, from specialty breads like focaccia with dahl to laminated brioche, ensuring absolute control over quality and flavor. This comprehensive, hands-on methodology underscores a deep reverence for ingredients and an unwavering pursuit of culinary excellence. Chef Joey Van Heesbeen's technical mastery is evident in his creative and complex dishes, which are both "technically impressive" and "visually striking." His approach to flavor is bold and experimental, challenging conventional pairings while maintaining a delicate balance. He consistently seeks to highlight umami richness and prioritizes diverse textures, particularly a pronounced crispness, throughout his compositions. Among his most acclaimed signature dishes are: * **Beef Wellington with Miso Mustard and Vegetable Scraps Powder**: A sophisticated reinterpretation of the classic, showcasing his innovative use of umami-rich ingredients and his 'no waste' philosophy by incorporating a powder made from dried vegetable scraps. * **Briefly Seared Langoustine with Shellfish-based XO Sauce**: This intense creation features perfectly seared langoustine paired with a creamy, rich XO sauce derived from shellfish. It is further elevated with langoustine mayonnaise, the bright acidity of yuzu gel, and the briny depth of caviar, illustrating his ability to layer complex flavors and textures. His commitment to house-made elements extends to his distinct bread service, including sourdough incorporating vegetable ash, and focaccia with dahl, which underscore his foundational craftsmanship.

Career

• Owner Chef at Restaurant 1857, Roosendaal, Netherlands
• Junior Sous Chef at Pastorale, Antwerp Metropolitan Area, Belgium
• Chef De Partie at ’tZilte, Antwerp Metropolitan Area, Belgium