Destin Cannaert

The Climb

Training at Hotelschool Ter Groene Poorte gave Destin Cannaert a starting point rooted in method before movement. From there, the work at Oud Sluis placed him in a demanding service environment as cook, where precision and pace had to hold together every day. The next step at La Durée in Izegem, as chef / souschef, added responsibility and deeper operational range. At Airrepubliek, where he worked as chef, the progression continued by accumulation: one kitchen after another, each role strengthening the practical discipline that now defines his work. Taken together, those kitchens show a career built through measured advance rather than reset. Today, Destin Cannaert is chef of Bar Bulot Zedelgem.

Today

At Bar Bulot Zedelgem, the kitchen led by Cannaert is defined by consistency and the ability to keep a team aligned around the same standards over time. The emphasis is not on constant change, but on maintaining a working rhythm that can hold steady from one service to the next. His own view of that kind of stability is plain: “I want to be doing the same thing in 5 or 10 years, with the same staff. I would sign for that now.” That preference for durability is matched by an early and specific sense of direction. “I already said in third kindergarten that I wanted to become a chef. I even had a Plan B: chocolatier.” The remark reads less like romance than intent: a direct statement of where the work appealed, and how early the line of sight toward the trade was fixed.

In Their Words “I want to be doing the same thing in 5 or 10 years, with the same staff. I would sign for that now.” “I already said in third kindergarten that I wanted to become a chef. I even had a Plan B: chocolatier.”

Recognition

Destin Cannaert has received 1 star. Destin's honors include Michelin star.