i. Biography
In Turnhout, Belgium, the cooking at Hert is built on polished restraint: wild sea bass sharpened with yuzu kosho; langoustine worked as tartare; scallops set against horseradish, Jerusalem artichoke and Royal Belgian Caviar Osietra. In the kitchen Alex Verhoeven runs as Chef-Patron, Modern French and creative cuisine function as a working grammar rather than a label: precise handling, seasonal judgement and controlled contrast. The open kitchen at Restaurant Hert makes the pass part of the room’s rhythm. Technique is visible without being turned into spectacle: hands finishing plates, guests reading the pace of service, nature and surroundings translated through composition. The cooking aims for clarity without austerity — refined, composed and alert to texture, acidity and richness.
Coming Up
Early ownership at First restaurant put responsibility inside the learning curve. For Alex Verhoeven, running a restaurant early meant developing judgement through service, repetition and daily decision-making rather than from a distance. The craft education here was operational as much as culinary: confidence under pressure, discipline in routine and a clearer sense of personal direction. The current work at Restaurant Hert reads as refinement rather than reinvention. Alex carries that early ownership experience into a kitchen practice shaped by focus: closer attention to product, sharper instinct and a deliberate relationship between the plate, the room and the guest.
Where They Are Now
Modern French and creative cuisine at Restaurant Hert are organized around clarity of ingredient, respect for nature and surroundings, and the exchange made possible by an open kitchen. As Chef-Patron in Turnhout, Belgium, Verhoeven works in a setting where precision does not exclude warmth; the guest is close enough to see the making, not only receive the plate. The restaurant’s cited plates show that grammar in concrete form. Scallop with wagyu cheek and winter truffle works through richness, delicacy and structure, with refined technique and composed presentation doing the holding work. Langoustine tartare is served with dill and preserved lemon, a sour-cream emulsion with citrus and chives, Royal Belgian Caviar, and takoyaki as a Japanese-street-food nod to a traditional blini. Scallops with horseradish, Jerusalem artichoke and Royal Belgian Caviar Osietra bring salinity, earthiness and a clean aromatic edge into one frame. Langoustines and Coquilles St. Jacques with green herbs, sour cream and Royal Belgian Caviar place freshness in tension with luxury. The richer register is handled with the same discipline: sweetbread with Porcini Mushrooms and truffle; beef tartare Bali style with boemboe and citrus; nori with Smoked Eel and Foie Gras. The range is wide, but the method stays controlled: seasonal excellence, clean presentation and an open-kitchen conversation between the making of the dish and the guest receiving it.
Signature
Signature dishes include Wild sea bass with yuzu kosho, Scallops with horseradish, and Sweetbread / Porcini Mushrooms / Truffle.
Honors
Alex's honors include Young Chef of the Year (2025).
Profile updated July 2026
FAQ
Asked of Alex
What is Alex Verhoeven's current role?
Alex Verhoeven is Chef-Patron.
Where did Alex Verhoeven work before?
Earlier in their career, Alex Verhoeven worked at First restaurant.
What recognition has Alex Verhoeven received?
Young Chef of the Year (2025).
