Bert Jan Michielsen

The Path

Since 2016, Bert Jan Michielsen has been chef / owner and Executive Chef of The Butcher's Son, a position that keeps him responsible for both the restaurant’s identity and its service on a daily basis. The title carries authority, but the work reads as stewardship: holding pace, setting standards, and keeping the kitchen moving with precision. Over time, Michielsen has made The Butcher's Son distinctly his own through continuity rather than display. The restaurant’s identity has been built methodically, service after service, by a chef who treats consistency as a craft in itself.

The Work Today

That idea sits at the center of Michielsen’s approach. In this kitchen, time is managed, respected, and made legible in the plate; attention is not an optional finish, but part of the operating logic. The result is a room shaped by discipline without becoming inflexible, where care carries weight and repetition is used to sharpen the work. A decade of collaboration before opening gives the restaurant a lineage built on mutual practice: chef and sommelier working together before taking a name of their own. That background matters. Before The Butcher's Son had its own identity, it was already taking shape through years of shared work, the kind of partnership that builds a common language long before the door opens. Chef and sommelier working together for a decade before opening created more than convenience; it established tempo, trust, and a shared sense of how service should move. By the time the restaurant became its own place, its foundation was already there in repetition and practice.

Career - Chef / owner — The Butcher's Son, Antwerp, Belgium (2016–present) - Executive Chef — The Butcher's Son, Antwerp, Belgium (2016–present)

Signature

Bert's signature dishes include videe with veal sweetbreads and fresh Belgian fries, Vol au vent, and Entrecôte Aubrac 2p. These dishes work in a familiar register, but they also show a kitchen that knows how to keep its line clear. Videe with veal sweetbreads and fresh Belgian fries balances richness with directness. Vol au vent brings a classic into the room without overstatement. Entrecôte Aubrac 2p signals a larger, shared plate with enough presence to anchor a table. Together, they point to a style built on recognizable forms handled with control.

Acclaim

Bert's honors include Michelin star (2018) and Craftsman of the Year (2025). The Michelin star (2018) marked formal recognition of the standards already in place, while Craftsman of the Year (2025) speaks to the respect earned through consistency, judgment, and technique. Taken together, the honors reflect a career grounded less in noise than in exactness, and in the steady work of keeping a kitchen accountable to its own standard.

FAQ What is Bert Jan Michielsen's current role? Bert Jan Michielsen is Executive Chef. What recognition has Bert Jan Michielsen received? Michelin star (2018). What is Bert Jan Michielsen known for? Meat-focused cuisine at The Butcher's Son.