i. Biography
Bert Meewis is chef at Slagmolen in Opglabbeek, and his career has been shaped by the steady pull of that address: Restaurant Slagmolen in Opglabbeek, where he served as chef in 2017. In a culinary world that often rewards the restless and the ever-moving, Meewis’ profile reads more like a study in focus, the kind that deepens a place rather than outgrows it. His work carries the quiet assurance of a cook who understands the value of repetition, precision, and the long discipline of refining a house style until it feels inevitable.
Coming Up
Bert Meewis trained at Ter Duinen culinary school, a formative step that laid the foundation for a career built on craft and exacting standards. That early training still seems to echo through the way his path is described: not as a string of dramatic turns, but as a measured progression, one that begins with formal instruction and matures into authority. Today, Bert is chef and owner of Restaurant Slagmolen, a role that suggests both command and continuity, with the kitchen itself serving as the place where his training and sensibility are translated into practice. The story here is less about spectacle than about the accumulation of skill—about the patient shaping of a chef’s voice over time.
Where They Are Now
Meewis is chef at Restaurant Slagmolen in Opglabbeek, and that singular focus gives his current position its weight. The kitchen remains the clearest expression of that role, the place where formality gives way to rhythm, heat, timing, and the measured choreography of service. Rather than a long public trail of changing posts, the named career arc gathers around one address and a set of recognitions earned there over time. That concentration lends his work a sense of depth: a chef defined not by movement, but by the intensity with which he has occupied and shaped a single culinary setting. Restaurant Slagmolen in Opglabbeek becomes, in this telling, not simply a venue, but the central stage on which his reputation has been built.
Signature
Bert's signature dishes include dame blanche, tartar of beef on crispy potato with Royal Belgian caviar, beef tartar with Belgian Osietra caviar, and beef tartare with Belgian caviar. The list suggests a cuisine attentive to contrast and refinement, where familiar forms are rendered with polish and restraint. Dame blanche evokes dessert with a classic, almost elegant simplicity, while the tartar dishes point to a more exacting register: the cool richness of beef, the crisp edge of potato, the polished salinity of caviar. Repeated in different forms, those tartare compositions hint at a chef who works within a clear vocabulary and returns to it with subtle variation, allowing nuance to do the talking.
Honors
Bert's honors include Michelin Guide two stars (2010), Michelin Guide first star (1998), and Gault & Millau Chef of the Year (2020). Taken together, these distinctions trace a career of sustained recognition rather than a single flash of acclaim. The Michelin Guide first star (1998) marks an early ascent, the Michelin Guide two stars (2010) signals a further step in stature, and Gault & Millau Chef of the Year (2020) affirms the continuing relevance of his work. In the language of awards, the timeline reads as a series of milestones; in the life of a kitchen, it suggests years spent earning trust, sharpening standards, and turning consistency into distinction.
Profile updated July 2026
FAQ
Asked of Bert
What is Bert Meewis's current role?
Bert Meewis is Chef.
Where did Bert Meewis train or study?
Bert Meewis trained at Ter Duinen culinary school.
What recognition has Bert Meewis received?
Michelin Guide two stars (2010).
