Chef Jelle Vandenbroucke
Jelle Vandenbroucke, restaurant chef, brings years of experience at Michelin-star rated restaurants and a fresh creative flair to ART Restaurant, where he will continue to cultivate the restaurant’s reputation for delivering the best in urban Northwest cuisine.
From Michelin one-star restaurants Hertog Jan in Bruges, Belgium and Mulberry Restaurant in Charlton House, Shepton Mallet, UK, to most recently Four Seasons Resort Provence at Terre Blanche and Four Seasons Hotel Westlake Village, Jelle attributes his success to professional mentors and chefs along the way. Having cooked in kitchens in Europe, the United States and the United Arab Emirates (UAE), Jelle prepared his first meal at the age of 12, before entering culinary school and becoming a classically French-trained chef.
“I’m really happy to be working alongside executive chef Kerry Sear and getting to know all the local foragers and producers to put my own stamp on the menu,” says Jelle. When asked which dish most represents him, he said, “Fish cooked in papillote. It is plain-looking from the outside, but when you open it, it is full of positive surprises.”
“I’ve been very fortunate to have great mentors over the years, from my mother at a very early age, to chefs I’ve cooked with in various restaurants from New Orleans to Europe,” continued Jelle. “I’m really pleased to be a part of ART.”