i. Biography
Sous-chef at Door73 in Ghent, Belgium until 2025, Eric Ivanidis worked in a contemporary European register where refinement was tied to clarity rather than ornament. The cooking is described through honest and pure flavors: quality ingredients, careful judgment, and a measured hand. Its references move beyond one frame — Mediterranean, South American, and Asian spice — but the stated aim remains balance.
The Climb
Kitchen progression in this register depends on repetition, discipline, and the ability to keep flavor legible under service pressure. Eric Ivanidis worked early as chef at Pure C, a serious-kitchen setting that formed part of his technical base. The next stage, as chef at Oak in Ghent, placed that control inside a city dining culture with room for a more defined personal voice. Restaurant direction asks a cook to decide not only what tastes correct, but what a place is trying to say through its menu. At Door73 in Ghent, Eric Ivanidis became chef; creative lead until 2025, a role tied to shaping the restaurant’s culinary identity and the way dishes reached the table. His work as author at Door73 (2024) extended that same discipline beyond the pass, without separating it from precision, focus, and intent.
Today
Honest and pure cuisine depends on restraint: clean flavors, selected ingredients, and enough editing to let each component register. In the cooking associated with Ivanidis, the stated values are direct rather than decorative. The approach gives weight to lucid flavor and to dishes in which each part has a clear function. A modern European base can carry several references when the seasoning is kept in proportion. Mediterranean cooking provides one axis; South American influences add contrast and energy; Asian spice introduces fragrance, heat, and tension. Eric Ivanidis’s Greek nationality and roots sit naturally beside the Mediterranean slant, while the cuisine remains framed as composed and contemporary rather than limited to heritage cooking. Door73 in Ghent is the central venue for this phase of the work. It is where Eric Ivanidis worked as sous-chef until 2025, and where purity, spice, restraint, generosity, and cosmopolitan ease could be brought into a contemporary Belgian setting.
Signature
Vitello tonnato, patatas bravas, and hamachi mark the range of Eric's signature dishes without requiring a single national frame. Vitello tonnato brings cool richness and savory depth; patatas bravas brings a more convivial register; hamachi relies on clean handling. Together they point to a palate built around directness, balance, and precision.
Recognition
Recognition for the work includes Best gastrobistro in Belgium (14.5/20).
Profile updated July 2026
FAQ
Asked of Eric
What is Eric Ivanidis's current role?
Eric Ivanidis is Sous-chef.
Where did Eric Ivanidis work before?
Earlier in their career, Eric Ivanidis worked at Pure C, Oak, and Door73.
What recognition has Eric Ivanidis received?
Best gastrobistro in Belgium (14.5/20).
