Frederick Dhooge

The Climb

Frederick Dhooge stepped into the chef role at 't Huis van Lede in 2014, and that appointment marked the first clear anchor in a career built on continuity rather than flash. The value of that early post was not only the title, but the working ground it gave him to form discipline and a recognisable kitchen identity. What follows is a progression that reads as deliberate. Frederick's path moves from one named kitchen to the next without noise, with each step adding practical weight. In trade terms, it is the sort of career line that builds trust through repetition, consistency, and time. Since 2022, Frederick has been chef at In Den Hert in Wannegem-Lede, Belgium. The move extends the same measured pace: experience carried forward, style left intact, and a working method that appears settled rather than still taking shape.

Today

Since 2022, he has served as chef at In Den Hert in Wannegem-Lede, Belgium. The role reflects continuity more than reinvention, with Frederick keeping a clear line on the way he works while meeting the demands of the kitchen. “This time I’m going to keep it, but I’ll keep doing my thing.” The line is plain, and that is its point. It reads as a working rule: protect the method, keep the signature intact, and let consistency do the heavier lifting.

In Their Words “This time I’m going to keep it, but I’ll keep doing my thing.”

Recognition

Frederick's honors include Michelin star.