Olly Ceulenaere

Chef Olly Ceulenaere's culinary philosophy is rooted in a profound commitment to a conscious, vegetable-centric approach to dining, encapsulated by his mantra: "Conscious living, conscious choosing, conscious eating, conscious vegetables!" He deliberately shuns overtly luxurious ingredients, choosing instead to champion and elevate humble, often lesser-known local vegetables and produce. His dedication to seasonality is paramount, with ingredients meticulously sourced directly from local suppliers like Square Melon, ensuring the freshest beetroots, onions, swiss chard, berries, nuts, and chicory form the backbone of his inventive cuisine. Beyond the plate, Ceulenaere cultivates a welcoming, "home-from-home ambience" at Publiek, where the holistic "table moment" is prioritized above mere sustenance. He envisions his restaurant as an "inn where they care for you," with the ultimate aim for guests to leave "more in love than they arrived." This comprehensive vision extends to an approachable, relaxed setting designed to foster beautiful and memorable dining experiences. It reflects a continuous drive for professional improvement, guided by the ethos that true mastery arises from constantly questioning one's own success, ensuring a perpetual evolution of his craft. Chef Olly Ceulenaere's technical mastery is characterized by his ability to "juggle with techniques and flavours to exalt familiar ingredients, whose every facet he explores in a fascinating creative quest." He is acclaimed for crafting intelligent recipes and for his exceptional skill in creating "unexpected yet felicitous combinations." Rather than relying on conventional premium components, he masterfully transforms simple, local produce into sophisticated and surprising dishes. A prime example of his artistry is his preparation of fillet of rockfish, which he meticulously coats with a unique lacquer made from shrimp heads. This is then ingeniously paired with a jus of yellow beetroot in shrimp stock and a vibrant, spicy lovage oil, demonstrating his prowess in extracting and recontextualizing flavors from all parts of an ingredient. Other signature creations showcasing his innovative pairings and unwavering dedication to highlighting seasonal produce include baked langoustines with roasted young summer leeks and Blanche de Namur beer, langoustine with sorrel, peas, and burnt cucumber, and tartelletes featuring dogfish with aniseed vegetables. He also embraces simpler, elegant preparations such as a puffed yellow beet salad, underscoring his versatility and commitment to the inherent quality of vegetables. The menu at Publiek is fluid and dynamic, evolving frequently based on the chef's mood and the rhythm of seasonal inspiration, ensuring that each visit offers a fresh and collaborative culinary adventure, developed alongside his talented kitchen team.

Career

• Chef at Restaurant Publiek, Gent