Nick Bril

Nick Bril trained under Sergio Herman at 3-star Oud Sluis before co-founding The Jane in Antwerp in 2014. Herman sold shares to Bril in 2021. His philosophy: 'locally sourced, world inspired.' The kitchen emphasises French technique fused with Japanese and Asian influences, fermentation, and minimalist plating. Heavy emphasis on fish and shellfish with 1-2 meat courses. Extended tasting journeys of 4-5 hours. Named Belgian Chef of the Year by Gault&Millau.