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Portrait Hof Van Cleve - 3 Michelin Starred Chef Peter Goossens

article Chef Peter Goossens and wife Lieve
(3 Michelin Starred Chef Peter Goossens with his wife Lieve)
 
1. Tesi: Dear Chef Goossens, you are the owner and chef of the restaurant Hof van Cleve in Kruishoutem / Belgium. Please also tell me more about your background and the history of the restaurant.
 
Chef Peter Goossens: Before my work at Hof van Cleve I gathered a lot of work experience in a wide range of top restaurants. I worked at Pré Catelan, Pavillon d’Elysée and Ecole Lenôtre in Paris, at Paul Blanc in Thoissey close to Lyon and Restaurant Yzerberghoeve in Kruishoutem / Belgium. Regarding the restaurant please review the list of achievements which I will add at the end of the interview.
 
article Hof van Cleve sardine
 
2. Tesi: Some chefs discover their love for food and their gift for preparing outstanding dishes quite late, while for others it is clear in their childhood years that they will become a chef. When did you discover your ability to prepare food that is far beyond the norm?
 
Chef Peter Goossens: I’ve always wanted to become a chef since I was little. I’ve always had a passion for food and restaurants and I’m fond of good food!
 
Dutch version:
Al van kleinsaf droomde ik al om chef te worden. Ik ben altijd gepassioneerd geweest voor food, restaurants en lekker eten!
 
3. Tesi: What is your favourite dish with less than five ingredients and why?
 
Chef Peter Goossens: Asparagus (with langoustines), witlof, langoustines, oysters, red meat.
 
Dutch version:
Asperges (met langoustines), witloof, langoustines, oesters, rood vlees.
 
4. Tesi: Let’s assume I pay you a flight to any place on this world but I give you only €30 to buy ingredients to cook a dinner for four friends. Where would you go and which ingredients would you buy?
 
Chef Peter Goossens: I think you should go to the East (Vietnam or Thailand): local market, lots of vegetables / cook on the beach with fish and seafood.
 
Dutch version:
Ik denk dat je voor die prijs naar het Oosten moet gaan (Viëtnam of Thaïland): lokale markt, veel groenten / op strand koken met vis en zeevruchten.
 
article Hof van Cleve
 
5. Tesi: What does good food mean to you?
 
Chef Peter Goossens: Respect for nature and season, delicious ingredients treated with the utmost care, creative with a sharp eye for detail, perfect cooking and tasteful.
 
Dutch version:
Respect voor de natuur en het seizoen, lekkere ingrediënten met zorg behandeld, creatief met oog voor detail, perfecte cuisson en smaakvol.
 
Thank you
Matthias Tesi Baur
 
For more information please visit: www.hofvancleve.com 
 
Further impressions of Hof van Cleve and Chef Peter’s food creations:
 
article Hof van Cleve restaurant
 
article Hof van Cleve terrace
 
article Hof van Cleve SQUID-red bell pepper-piccalilly-avocado
 
article Hof van Cleve Nicola potato
 
article Hof van Cleve chocolate dessert
 
 
ACHIEVEMENTS/AWARDS FOR HOF VAN CLEVE
 
1992: Start of the gastronomic restaurant
1993: Golden Delta – Best Young Chef in Belgium
1994: Culinary Award – The Most Delicious Table in the Country
1994: Best Winelist – more than 1000 references worldwide
1996: The Greats of Tomorrow – Gault&Millau
1997: Best Champagne List and Médoc
1997: Zwiesel Trophy – Best Table
1998: Knight in the Order of the Black Truffle
1998: Friends of Seasonal Cuisine – Les Amis Saisonniers
2000: Master Chef of Belgium
2000-2004: Relais & Châteaux – relais gourmand
2002: Gosset-Célebris Trophy (best champagne list)
2003: Best Italian Wine List Trophy (non-Italian restaurant)
2003: Traditions & qualité – The Great Tables of the World 
2003: Support to the book “Kaas en Wijn”
2003: Best Award of Excellence – Wine Spectator
2003: Five Star Diamond Award – The American Academy
2003: Hof van Cleve “Best Sommelier of Belgium 2004” – Stijn Van der Beken
2004: Disciples of Auguste Escoffier
2004: Cookbook “Koken en Wijn”
2004: Chef of the Year– Gault&Millau Benelux
2004: Golden whisk – Knack
2005: Golden whisk – Chef of the Year – Knack restaurant guide
2005: Support to the book “Havanna’s – grand cru uit Cuba”
2005: Chef meals in supermarket Delhaize
2005: -up to now Meals of the Year – Robert Parker – The Wine Advocate
2005: Support to the book “Sterrenchefs van bij ons” – Caudelier
2006-2014: San Pellegrino World’s 50 Best Restaurants
2007-2008: Museum brasserie and Museum café – Brussels
2008: Tv programme “Mijn Restaurant 1”
2008: Cookbook “België – Wereldkeuken”
2008: Advisor for the campaign of “blanc–bleu” beaf – VLAM
2008: Support to many international cookbooks
2008-2011: -up to now Weekly culinary page in “Het Laatste Nieuws”
2008: Golden whisk set with diamonds – Knack restaurant guide
2008: Restaurant Personality of the Year – Leaders’ Club
2008: Support to the book “Truffels – ‘s werelds zwarte goud”
2008: Culinary advisor “Unilever”
2009: -up to now Foundation of MNU: with Belgocatering, Sergio Herman and Roger van Damme
2009: Tv programme “Mijn Restaurant 2”
2009: Award for “Best Reality” – Mijn Restaurant 2 / VTM
2009: Tv programme “Beste Hobbykok van Vlaanderen 1”
2009: Support to the book “Een Belgisch kookboek”
2010: Man of the Year – Knack magazine
2010: Support to the book “De Essentie” – Unilever
2010: Tv programme “Mijn Restaurant 3”
2010: Tv programme “Beste Hobbykok van Vlaanderen 2”
2010-2011: Monthly column “Cheese and Beer” and “The Product” in Culinaire Ambiance
2010: Support to the book “Food & Wine”
2010: Tv programme final “Masterchef”
2010: Chairman of the jury for Belgium “Bocuse d’Or”
2010: -up to now Chocolate ambassador “Callebaut”
2010: -up to now Cookbook MNU: with Sergio Herman and Roger van Damme
2010: Foundation of the television channel Njam! with Studio 100
2010: Support to the book “De Alchemie van Liefde en Lusten” – Bo Coolsaet
2010: 4 cookbooks “The Seasons” in cooperation with ‘Het Laatste Nieuws’
2010: Culinary Personality of the Belgian gastronomy – Horeca Expo
2010: Homage medal of East-Flanders
2010: World Expo Shanghai – Head Chef on the Belgian, Flemish and Royalty days
2010-2011: Tv programme “Meesterlijke Klassiekers”
2011: Tv programme “ De keuken van de Meester”
2011: Advisor for the campaign of ‘porc chop’ – VLAM
2011: Cookbook “Meesterlijke Klassiekers” in cooperation with Njam!
2011: Cookbook MNU:2 with Sergio Herman and Roger van Damme
2011: Hof van Cleve “Best Sommelier of Belgium 2012” – Pieter Verheyde
2011: Knight of the Leopold Order
2011: Guest Chef for Redbull in Salzburg “Hangar 7” – month of July
2011: Private china “Geometry by Ann van Hoey”
2011-2012: Chef meals in business-class – KLM
2011: Support to the book “Chefs van België”
2011: Awarded as “Best Restaurant of the World” by wbpstars.com
2011: Honorary citizen Kruishoutem
2011: Project “Cook2celebrate” for Delhaize
2012: Cookbook “Passie voor Product” in cooperation with Njam!
2012: Trophy Gault&Millau – 10 years 19.5/20 – Best Chef of Belgium
2012: Trophy Gault&Millau – Best Hostess of the Year / Lieve Goossens-Fermans
2012: Top 60 Best Restaurants in the World – wbpstars.com
2012: -up to now Elite Traveler’s Top 100 Restaurants in the World
2013: -up to now Opinionated About Dining Top 100 European Restaurants
2013: -up to now Development of table knives together with Antoine Van Loocke
2013: Development of the restaurant’s furniture together with André Verroken
2013-2014: Ambassador for the Prosper Montagné competition
2014: Featured in “Must Eat” from Luc Hoornaert & Kris Vlegels
2014: Cooperation with Gent Jazz for tailor-made soundmix
2014: Support to the book “M.E.P.” – Unilever
2014: Support to the book “Koken-Het Handboek” – Hotel School ‘Ter Duinen’
2014: Foodtaster.be 92/100 – Belgian online restaurant guide
2014: Third Best Restaurant in the World – FOUR Magazine
2014: Foundation of Flanders Food Academy
2015: Creation of sandwich filling for Pistolet Original
2015: Provost of the Kitchen Chefs – Prosper Montagné Club
2015: Participation at event Good France
2015: Top result 100/100 from elizabethonfood.com
2015: Top 25 Best Restaurants in the World –French magazine ‘Le Chef’
2015: Support to The Makers – Unizo
2015: Promotion video in cooperation with ‘Toerisme Vlaanderen’ (Flanders’ Tourism)
2015: San Pellegrino World’s 100 Best Restaurants
2015: World Expo Milan – Godfather of the food experience
2015: Support to the book “Where Chefs Eat – A Guide to Chefs’ Favourite Restaurants”
2015: Filmshoot in cooperation with The Staff Canteen
2015: N° 1 Top 60 Best Restaurants in the World – wbpstars.com
2015: N° 1 Top 10 Belgium: 94/100 – Foodtaster.be (Belgian online restaurant guide)
2015: Guest Chef for Tomorrowland – Secret Restaurant
2015: Participation at Stockmans Blue Days
2015: Guest Chef for ‘KookEet Brugge’ (cooking event in Bruges)
2015: Classic Event XPO Kortrijk – Dolce  
 
THE GUIDES   
 
Michelin 
1994: 1 star
1998: 2 stars  
2005-up to now: 3 stars
 
Gault&Millau 
1993: 15/20
1995: 17/20
1998: 18/20
2000: 19/20
2004-up to now  : 19.5/20 
 
Knack Restaurant Guide 
4 whisks         1995 
5 whisks         1997-up to now   
 
De Markt / Gastromania 
1998: 16/20
2002: 19/20  
2005-up to now: Best Restaurant in Belgium
   
Delta Guide 
2001-up to now: 4 chef’s hats
  
Foodtaster (www.foodtaster.be) 
2014: 92/100
2015: 94/100 (n° 1 Top 10 Belgium)  
 
Andy Hayler’s Restaurant Guide (www.andyhayler.com) 
2014-up to now: 19/20  
 
ElizabethOnFood (www.elizabethonfood.com) 
2015: 100/100          
 
CURRICULUM VITAE
 
Surname:  Goossens
First name:  Peter
Date of birth: 6 April 1964
Place of birth: Zottegem / Belgium
 
Address Restaurant “ Hof van Cleve “
Riemegemstraat  1
9770 Kruishoutem
Belgium
 
Tel  +32 (0) 9/383.58.48
Fax  +32 (0) 9/383.77.25
 
 
 
Web:
 
Training
 
Grammar  school
“ Ter Duinen “ Hotellerie school, Koksijde
 
Experience
 
Pré Catelan / Paris
Pavillon d’Elysée / Paris
Ecole Lenôtre / Paris
Paul Blanc / Thoissey
Restaurant Yzerberghoeve  /Kruishoutem
 

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