Levi Bunt

Chef Levi Bunt's culinary philosophy is deeply rooted in an unwavering pursuit of perfection and a commitment to continuous evolution. He firmly believes that 'Good is not always good enough, it can always be better,' viewing stagnation as a regression. This relentless drive for improvement is harmoniously balanced with a conscious appreciation for moments of success, which he actively embraces. His ethos also extends to profound respect for collaborative effort, emphasizing that a dish only earns its place on the menu if it has been universally tasted and approved by the entire team, fostering a collective pride in the final offering. His approach to ingredient sourcing and handling is both inspired and meticulous. During his formative years cooking in France, he developed a keen appreciation for superior regional products, such as mountain herbs and forest mushrooms. At O&O, this reverence translates into the careful selection and utilization of unique and high-quality Asian ingredients, including special Chinese asparagus, dried Asian mushrooms, and distinct Wagyu and soy sauces known for their complex, layered flavors. This dedication to exceptional produce is underscored by an exacting handling process, which includes rigorous multi-stage washing protocols and specific cutting techniques, all designed to maximize the inherent qualities and integrity of each component. Classically trained in French culinary traditions, Chef Bunt serves as a pivotal creative bridge within the O&O kitchen. His overarching vision involves seamlessly enriching the Tsang family's established Cantonese and Southeast Asian culinary heritage with sophisticated Western finesse and subtle Japanese influences. This innovative fusion aims to craft 'refined authentic dishes' that are both deeply rooted in tradition and elevated by contemporary culinary artistry. He ensures that every plate reflects a harmonious blend of cultural respect and groundbreaking technique. Furthermore, Chef Bunt and the O&O team actively engage in their own cultivation of certain fruits and herbs, fostering an even deeper connection and affinity with the fresh produce they utilize, which ultimately enhances both the aesthetic and the flavor profile of their exquisite creations. Chef Levi Bunt's signature approach is a masterful amalgamation of classical French technical precision and a creative fusion of Asian culinary traditions. His technical style is characterized by an almost obsessive attention to detail in product handling, including precise washing and specific cutting methods, ensuring that every ingredient is treated with the utmost respect and prepared to its fullest potential. As a self-proclaimed perfectionist, he continually pushes the boundaries of his craft, fostering an environment of constant experimentation and refinement within the kitchen. In terms of flavor and plating, Chef Bunt's artistry is dedicated to creating 'refined authentic dishes' that elegantly marry the rich heritage of Cantonese and Southeast Asian cuisine with sophisticated French techniques and subtle Japanese influences. He prioritizes vibrant, multi-layered flavors, as evidenced by his personal appreciation for the deep umami of XO sauce and Danny Tsang's renowned razor clams. Plating is an equally critical aspect of his work, with a strong emphasis on visual appeal and a colorful aesthetic, often incorporating edible flowers like violets to achieve a beautifully composed presentation. He also skillfully employs contrasts in temperature and texture, such as a 'bonbon from the freezer' atop a tartare, to add dynamic interest and complexity to his dishes. His most notable signature dish, emblematic of his style, is the **Japanese Hamachi Tartare of Yellowtail Kingfish**. This original O&O recipe showcases his intricate approach, featuring a harmonious blend of olive oil, mustard, a variety of fresh vegetables, chives, salt, kiam chai, wosum, ponzu vinaigrette, apple, and daikon radish. The dish is elaborately garnished with fresh vegetables, herbs, delicate slices of daikon and apple, fragrant lovage oil, and a creamy oyster créme. A key innovative element includes 'shiso leaf tempura' crisped in wok oil and flavored with algae powder, alongside an 'ice pastille' containing oyster, kombu crumble, and tempura pieces, demonstrating his profound mastery of texture, temperature, and flavor integration.

Career

• Souschef (joined 2018) at O&O, Sint Willebrord
• Kitchen Leader (by 2026) at O&O, Sint Willebrord