Wout Wens

Chef Wout Wens embodies a culinary philosophy rooted in an uncompromising pursuit of excellence, seamlessly blending the established legacy of De Pastorie with his fresh, modern perspective. His core ethos, succinctly described by his father Carl, is that "good is not good enough," which dictates an unwavering commitment to the absolute finest ingredients. This translates into stringent sourcing demands, such as specifying three-kilogram langoustines, European lobster, and robust, wild turbot, a testament to his belief that superior produce, even at a premium, is non-negotiable. His cooking style is characterized as "verfijnd en bewerkelijk" (refined and elaborate), elevating the kitchen's offerings with a meticulous touch. Wout brings a "frisse kijk op vernieuwing en productkennis" (fresh outlook on innovation and product knowledge), introducing contemporary accents while honoring the restaurant's tradition. Furthermore, his vision extends to sustainability and seasonality, evidenced by the development of a new "lusttuin" (pleasure garden) for herbs, berries, vegetables, and flowers, intended for direct use in the kitchen, fostering a profound connection to nature and fresh, hyper-local ingredients. Beyond the plate, his philosophy emphasizes operational efficiency; he personally designed the new kitchen to be "ideaal" and "bijdehand" (at hand), minimizing movement to facilitate the demanding precision of high-level gastronomy. This holistic approach, from source to plate to workspace, underscores his dedication to upholding De Pastorie's Michelin-starred status and continually striving for even greater culinary heights. Chef Wout Wens' signature approach is defined by meticulous technical mastery and an innovative yet refined culinary sensibility. His style is "verfijnd en bewerkelijk" (refined and elaborate), focusing on precise execution where every element is "goed en onder controle" (good and under control), ensuring dishes like his turbot are "perfect gegaard" (perfectly cooked). He elevates flavor and plating with "nieuwe accenten" and a "frisse kijk op vernieuwing" (fresh perspective on innovation). This is evident in his sophisticated combinations of textures and aromatics, often featuring fresh, bright elements balanced with rich, deep flavors. He strategically incorporates contemporary ingredients, such as 'nduja, to add layers of complexity and intrigue. His most legendary signature dishes showcase his commitment to premium ingredients and intricate preparations: * **King Crab Presentation:** A multi-faceted dish featuring pristine King Crab, first presented with a delicate fennel chiboust and a vibrant cavaillon melon salad, followed by a refined tartare of King Crab infused with aromatic verbena and marinated fennel, demonstrating versatility in showcasing a star ingredient. * **Perfectly Cooked Turbot:** A luxurious main course spotlighting large, wild turbot, impeccably cooked, served alongside chestnut mushrooms generously stuffed with savory 'nduja, all brought together with a rich and opulent lobster béarnaise. * **Dessert of Fresh Figs:** A light yet elegant finale featuring fresh figs in a red fruit coulis, brightened with the subtle effervescence of champagne, exemplifying his attention to detail even in the sweet courses.

Career

• Owner at De Pastorie, Lichtaart
• Chef de partie at The Dolder Grand, Zürich
• Chef de partie at restaurant ralf berendsen, Lanaken
• keukenhulp at de pastorie lichtaart, Lichtaart

Mentored by Carl Wens.