i. Biography
Benoit Dewitte is chef at Benoit et Bernard Dewitt in Zingem. His career began in the kitchen of La Bastide de Moustiers, a restaurant by Alain Ducasse in the south of France; his own measure of the climb is direct: "It took me 20 years to get us where we are today." Family discipline sits close to the work. "Our parents taught us perfection," he has said, followed by a definition of hospitality that keeps the room personal: "Our restaurant is an extension of our own lives and should feel like home."
The Essentials - Current work: chef at the restaurant in Zingem. - Starting point: the early kitchen role placed him at a restaurant by Alain Ducasse in the south of France.
In Their Words “Our restaurant is an extension of our own lives and should feel like home.” “It took me 20 years to get us where we are today.”
Recognition
Benoit Dewitte has received Michelin Guide, star (2012).
FAQ Where does Benoit Dewitte work? In Zingem. What is Benoit Dewitte known for? He is known for leading the kitchen and for describing hospitality as precise, personal, and home-like.
