Chef Willem Hiele (°1981)
Willem Hiele grew up in both Ostend and Koksijde in a family of fishermen. As a passionate surfer, he explored the most beautiful seaside spots in the world. Everything he does and makes, is in a way connected to the sea.
Based on his education as baker, Willem Hiele has developed his own style into the terroir cuisine he is known for today: both complex and simple at the same time.
His Green Philosophy
In the kitchen of Willem Hiele, sustainability is central, and this philosophy is reflected in various aspects of the culinary process. The focus is on minimizing the ecological footprint and maximizing the local impact, resulting in an approach that is both respectful and responsible towards the environment and the community.
Short supply chain
Willem Hiele values supporting local farmers and producers by promoting a short supply chain. By working directly with farmers from the area, transportation distances are minimized, resulting in less CO2 emissions and strengthening the local economy.
Local farmers
The use of products from local farmers is an essential part of Willem Hiele's sustainability philosophy. By preferring local ingredients, dependence on industrial agriculture is reduced, and the diversity of regional farming practices is supported.
Only daily catch
Sustainability is ensured by opting for only daily catch fish. This approach ensures that fishing is managed in an environmentally responsible manner, preventing overfishing and preserving fish stocks for future generations.
Nose to tail
When serving meat and fish, a nose-to-tail approach is pursued, using the entire animal to minimize food waste. By utilizing every part of the animal, respect is shown for the life sacrificed for food, and valuable resources are not wasted.
No waste
Striving for zero waste is a core principle in Willem Hiele's kitchen. Everything is used up by the end of the week, minimizing food waste. Leftovers are creatively used in new dishes or ingredients, ensuring nothing is lost and maximum value is retained.
In summary, Willem Hiele's sustainability philosophy reflects a profound respect for nature, the local community, and the value of each ingredient. By striving for a holistic approach to sustainability, not only delicious food is served, but also a positive impact is created on the environment and society.
His career
2024
We maintain our first Michelin star. This trust translates into a year of growth and new events.
2023
A year where we fully regain our growth in our new environment, we reclaim our first Michelin star and we rank 68th on the OAD ranking.
2022
Start of the new restaurant Willem Hiele in an architectural building, a brutalist gem from 1971 by Belgian artist/architect Jacques Moeschal. It is located amidst the beautiful nature of The Big Keignaert, the polder area in the backyard of the vibrant city Ostend.
2021
- A year full of awards: Willem Hiele obtains his first Michelin star, he rises to the 57nd place in the European list of OAD and gets a place at number 77 by The World’s 50 Best Restaurants.
- He decides to end this story on a high: in December of that year, he closes his restaurant in Koksijde, taking time to thoroughly resource and renew himself.
2020
Start of Boutique and Bar/Brasserie Raphaël, first a unique boutique, later a popular outdoor brasserie in the restaurant’s garden.
2019
- Willem Hiele’s book ‘Zeevuur- Seafire’, published by Kannibaal Publishers.
- He wins the ‘Restaurant Philosophy award’ by Gault&Millau.
2018
As an advocate for North Sea fish, Willem Hiele becomes a member of NorthSeaChefs and he is committed as a member of the research team.
2017
First mention in the Michelin guide and a score of 15/20 by Gault&Millau and three chef’s hats.
2016
Awarded as ‘Discovery of the year’ by Gault&Millau with a score of 15/20 and two chef’s hats.
2015
Willem Hiele transforms the old fisherman’s house from 1832 of his ancestors -up to seven generations back- into a gastronomic restaurant in Koksijde. In previous years, he already organised guest tables at this inspiring place.
