Belgium national round

Belgium: A Founding Nation of the Bocuse d'Or, Looking to the Future

Belgium has been part of the Bocuse d’Or story since the very beginning, standing among the founding nations of this prestigious culinary competition. Building on this rich legacy, the Belgian team is entering a new era, marked by renewed ambition and forward momentum.

At the heart of this evolution is the opening of a dedicated training center, specifically designed to prepare Belgian chefs for the Bocuse d’Or. Much like Olympic athletes, top-level chefs must leave nothing to chance, which is why the training kitchen is a near-exact replica of the competition setup. This allows the national team to practice in optimal conditions, refining their techniques with discipline, precision, and passion.

This professional infrastructure reflects a strong commitment: to empower Belgian chefs to push the boundaries of creativity and excellence, and to represent the country’s culinary identity on the world stage.

With deep respect for craftsmanship, technical mastery, and a drive to innovate, Belgium continues to embody a cuisine rooted in tradition yet open to modernity. This national selection marks a new chapter in Belgium’s Bocuse d’Or journey, one defined by talent, skill, and ambition.

Chefs in Belgium who feel called to participate in the prestigious Bocuse d’Or Europe/World must first take part in the national competition “First Chef of Belgium,” organized by Club Prosper Montagné Belgium.

Securing a podium position in this competition is a prerequisite to advancing to the Bocuse d’Or selection.

Aspiring commis chefs must also prove themselves.
They can do so by earning a podium spot in the national “Junior Chef of Belgium” competition, organized by Les Disciples d’Auguste Escoffier Belgium.

A ticket to the National Culinary Team Belgium:
Winning a podium position in one of these competitions grants you automatic membership in the National Culinary Team Belgium.
This membership gives you the opportunity to officially apply as a candidate for participation in the Bocuse d’Or Europe/World.

Selection process:
After securing a podium placement in the aforementioned competitions, the final candidate who will join the Bocuse d’Or Belgium team is chosen by a selection committee of the National Culinary Team Belgium.
This committee evaluates the top talents and selects the most suitable chef and commis to compete in the prestigious Bocuse d’Or Europe, with the goal of advancing to the Bocuse d’Or World.
The finalists had to prepare 2 dishes. First, a starter featuring baby squid, seaweed flan, and a lobster vinaigrette, followed by Belgian pork loin with stuffed cabbage.

Piet Vande Casteele wins the 2025 Belgian selection

Piet Vande Casteele is the manager and head chef of Duchateau Catering, based in Deinze.

He entered the prestigious Prosper Montagné competition to strengthen his culinary track record. Having previously competed in the Bocuse d’Or as a commis and in the Belgian Best Fish Chef competition, his ultimate ambition was to be crowned Belgium’s top chef a goal that naturally included one day representing his country at the Bocuse d’Or as head chef.

Following the competition, he received a significant boost in visibility and reputation, which proved to be an invaluable springboard for a young and promising chef like him.

From the moment he began studying in the hospitality sector, he knew he had found his calling. This passion led him to pursue professional training as a chef, driven by the desire to share his love for food and express his talent through each dish he creates.

Today’s customers are increasingly demanding, with a growing number of food allergies and special dietary requests. For chefs like Piet, this represents a unique challenge: they must meet these evolving expectations while maintaining a strong price–quality balance and ensuring the smooth and efficient operation of their establishments.

Would you like more information about this team? Please contact [email protected].

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