Marcelo Ballardin

Chef Marcelo Ballardin's culinary philosophy is deeply rooted in achieving a harmonious balance between diverse ingredients, ensuring that each dish offers comfort and leaves guests feeling light and satisfied. His core ethos isn't about ostentatious display, but rather about creating simple yet elegant dishes that bring a smile to his patrons' faces, prioritizing genuine guest satisfaction over culinary accolades. His approach to ingredient sourcing is meticulous, emphasizing a deep understanding of product origins and strict adherence to seasonal availability. He expertly blends the finest local Belgian produce, such as Royal Belgian Caviar from Turnhout, Flemish endive, and white asparagus, with high-quality global ingredients like soy sauce from Japan and fresh Spanish citrus. Ballardin also showcases a knack for elevating 'undervalued products,' transforming humble ingredients like corn into surprisingly delicious and spectacular creations. Overall, his overarching vision is an international kitchen that gracefully intertwines the vibrant influences of his Brazilian roots, the refined sobriety and simplicity of Italian cuisine, and the purity and precision characteristic of Japanese culinary traditions. He believes 'every plate should be exciting, even thrilling,' focusing on making one central ingredient shine per dish, limiting components to a maximum of three to ensure clarity of flavor and an unforgettable dining experience. Chef Marcelo Ballardin's technical mastery is characterized by a surprisingly traditional yet highly focused approach, where preparations are meticulously 'finished à la minute' rather than relying on extensive mise-en-place assembly. This method, he asserts, imbues his dishes with a unique liveliness and freshness. He shuns unnecessary decoration, preferring to let the inherent beauty and quality of the ingredients speak for themselves through simple, elegant presentations. His approach to flavor and plating is distinct and refined. Flavor-wise, he is known for creating international and tasteful combinations, often integrating fine acids for brightness, such as in his citrus vinaigrettes or fermented radish dishes. He masterfully blends local ingredients with global bests, ensuring vegetables receive equal attention as meats and fish, transforming them into flavorful components rather than mere garnishes. Vegetables are seldom boiled in water; instead, they are roasted or baked, enhanced with additions like nuts, spices, citrus, and butter. Plating is contemporary and minimalist, centered on a single star ingredient with a maximum of three components, always avoiding 'fuss' and intricate, artificial shaping of vegetables, allowing them to appear naturally attractive. Among his legendary dishes and culinary expressions are his elevated take on a Flemish classic: chicory in an elegant salad with pigeon, and simply grilled white asparagus served with a citrus vinaigrette. He has demonstrated technical prowess with a year-long fermented rammenas (black radish) dish featuring fresh celeriac and fine acids, and a rich, umami-laden 100% vegan roasted cauliflower with miso, dried capers, and cauliflower cream. Other notable creations include ravioli filled with butternut squash, pine nuts, sage, and brown butter, brightened with a soft vinegar sauce, and a refined risotto featuring a tart butter infused with shallots and vinegar, an inspiration from his time at Heston Blumenthal's Dinner. For his casual sister restaurant, DOOR73, signature offerings include lemon sole with dashi-based mousseline and turbot with ginger or other international flavors.

Career

• Chef at Hertog Jan, Bruges
• Chef at Geranium, Copenhagen
• Chef at Oud Sluis, Sluis
• Food Developer at Pure C, Cadzand
• Chef-Owner at OAK, Ghent