Michiel De Bruyn

Chef Michiel De Bruyn's culinary philosophy at Sense is built upon a foundation of classic technique, impeccable product quality, and a deeply personalized guest experience. He champions a holistic approach where the culinary journey extends beyond the plate, creating an atmosphere of warmth, serenity, and a "home-like" feeling for every diner. This ethos is manifested through direct personal contact from both him and his wife, Frederika, as well as an internally trained kitchen team who also serve dishes, fostering a cohesive and approachable ambiance that bridges the traditional gap between kitchen and dining room. This service-oriented approach, inspired by his experiences in Japan, emphasizes recognition, respect, and a welcoming demeanor to cultivate loyal clientele. Central to De Bruyn's cooking is his self-identification as a "klassieke chef" (classic chef), for whom a perfect sauce is the undisputed "fundament van de keuken" (foundation of the kitchen). He rigorously maintains that sauces demand precise, consistent recipes and "duldt geen improvisatie" (tolerates no improvisation), believing that even the finest ingredients fall short if the sauce is not flawlessly executed. This dedication to consistent, fundamental excellence ensures a recognizable quality that guests trust and return for, affirming his commitment to a reliable and profoundly satisfying culinary base. Beyond technique, De Bruyn places paramount importance on sourcing the highest quality ingredients, from Zeebrugge sole and Guilvinec langoustines to Dombes frog legs, celebrating the natural essence of each product. He also highly values guest autonomy, offering an à la carte menu alongside tasting options to provide "vrijheid en rust" (freedom and peace) of choice. This includes generous portions and the consistent availability of signature products like turbot and langoustines, which he is happy to customize according to specific guest preferences. This flexible, client-centric approach, combined with a continuous drive to avoid routine, keeps both himself and his team sharp, embodying an ambitious pursuit of quality in every aspect of the dining experience. Chef De Bruyn's culinary approach blends classical techniques with subtle global influences, focusing on pure, product-driven flavors. He masterfully utilizes traditional methods such as roasting on a spit, while also incorporating modern tools like the Binchotan barbecue and innovative textural play. His plating and flavor combinations are designed to bring out the "echte smaken op het bord" (real flavors on the plate), complemented by fine garnishes and deep, refined jus. Signature dishes and preferred ingredients are central to his offering. Guests might begin with a refreshing green pea gazpacho with pickled watermelon, or a Zeeland cockle with fennel ragout, kombu, and coconut foam. Noteworthy creations include tartar of line-caught sea bass, brightened with yuzu kosho, radish, kohlrabi, elderflower-infused yogurt cream, elderberry capers, samphire, and finished with a sake-elderflower jus and radish oil. His expertly prepared dishes, such as soft-cooked pork belly with pan-fried pointed cabbage, quenched with shellfish jus and topped with spider crab, demonstrate his technical prowess. The Michelin Guide highlights his roasted Anjou pigeon, where he utilizes every part of the bird—confit thighs and offal in cannelloni—served with à la minute hollandaise, briny vegetable garnishes, Provence asparagus, and a rich pigeon jus. Key ingredients that consistently feature on his à la carte menu include turbot, langoustines, and fresh frog legs, which he skillfully adapts to guests' specific cooking preferences and desired accompaniments.

Mentored by Sergio Herman.