Chef
Glenn Verhasselt
- Discipline
- Chef
- Based in
- Sint-Kwintens-Lennik, Belgium
i. Biography
Coming Up
At Ter Duinen Hotel School, the grounding came through discipline and exactitude, and Glenn Verhasselt carried that training into a style built on control rather than display. That framework still shapes the cooking under Verhasselt, where the standards stay exacting but the plate is left room to adapt to what the ingredients require. At Sir Kwinten in Sint-Kwintens-Lennik, refined Belgian cuisine with a creative touch is built around seasonal ingredients and local products, and will be Star Chef of Brussels Airlines from January 2026 The two roles point to the range of the craft: one tied to a specific room and its daily rhythm, the other carrying the same approach into a wider setting. In both cases, the method stays consistent — clean flavor, clear structure, and a contemporary finish that stays measured. The interest is not in adding more, but in deciding what to leave alone and where to sharpen the line.
Where They Are Now
As Head Chef at Sir Kwinten, Glenn Verhasselt sets a kitchen standard based on product quality. The ingredients are kept central, handled with care, and left close to the form nature gave them; the work here depends on restraint, not masking. That approach makes the cooking memorable without needing excess. It is a way of working that trusts precision, and trusts the produce even more. Sir Kwinten in Sint-Kwintens-Lennik reflects that same discipline in the room as in the food. Seasonality and local products are not treated as decoration but as part of the restaurant’s structure, and Verhasselt’s refined Belgian cuisine with a creative touch comes through as polished rather than ornate. The result is a kitchen language built on clarity: not noise, not surplus, but ingredients allowed to speak plainly and well.
Profile updated August 2026
FAQ
Asked of Glenn
Where did Glenn Verhasselt train or study?
Glenn Verhasselt trained at Ter Duinen Hotel School.
What recognition has Glenn Verhasselt received?
Chef of the Year (2025).
