Chef

Glenn de Cock

Discipline: Chef
Based in: Bornem, Belgium
Venue: Biestro H-eat · Restaurant

i. Biography

Glenn de Cock cooks from a formal base that shows in the way Biestro H-eat is described: Modern Flemish bistro cooking, sharpened with Asian and Mediterranean twists. In Bornem, Belgium, that brief profile reads as a clear kitchen brief rather than a slogan. The work sits in a familiar register, but the combinations keep it moving.

Coming Up

Training at PIVA gave Glenn de Cock the discipline and structure that underpin his cooking now. The school’s imprint is visible in the steadiness of the style: technique first, with enough control to leave room for variation. That foundation is part of why the kitchen at Biestro H-eat can move across traditions without losing its shape. Today, Glenn de Cock is Executive Chef of Biestro H-eat. The role places him not just in service of the menu, but in charge of the kitchen’s register and pace. Modern, rooted, and open to shifts in flavor, the restaurant’s voice follows from that kind of leadership.

Where They Are Now

Biestro H-eat is identified with Modern Flemish bistro cooking, with Asian and Mediterranean twists folded into the frame. That mix gives the kitchen its line: direct enough to read as bistro cooking, flexible enough to accommodate contrast. The result is a style that stays recognizable while still widening its reference points. Bornem is the fixed point attached to Glenn de Cock’s work, the place where the restaurant, the kitchen, and the recognition all sit together. Taken together, the facts point to a chef working with a concise but workable vocabulary: Modern Flemish bistro cooking, Asian and Mediterranean accents, and a restaurant in Bornem that has drawn attention. It is a compact identity, but one with enough definition to carry its own weight.

Career - Executive Chef — Biestro H-eat, Bornem, Belgium Education: PIVA

Signature

Glenn's signature dishes include tonijnbuik sashimi and pijlinktvis. Together, they reflect the clean-lined, contemporary spirit of the kitchen, with names that hint at precision, restraint, and an appetite for contrasts.