i. Biography
Since 2002, chef-owner Jan Menten has run De Mijlpaal in Tongeren with a kitchen language that stays firmly French in spirit while leaving room for the unexpected. The work is built on classic preparations, then adjusted with a restrained hand so the plate stays composed, controlled, and lightly unsettled in the right places. At De Mijlpaal, the point is confidence over fuss: technique, timing, and balance doing the heavy lifting.
The Climb
The foundation for that consistency was set at Hotelschool COOVI-PIVIT Anderlecht, before the longer progression through houses that shaped pace, discipline, and standards. Jan Menten passed through Scholteshof; Kristoffel Bochelt; and Carpe Diem (1993–1995), each placement adding another layer of kitchen practice and professional exactness. That progression then moved into more demanding positions. Jan Menten became 1st commis de cuisine at Comme Chez Soi in Brussels (1995–1997), a post that required technical reliability and the composure to work inside a strict hierarchy. He then advanced to 1st chef de partie at Relais Bernard Loiseau in Saulieu, France (1997–1998), before returning to Tongeren as head chef at Traiteur Carpe Diem in Tongeren (1998–2002). The route—from school to formative houses, from Brussels to France and back to Tongeren—maps a chef shaped by movement, but ultimately settled into his own kitchen language. Since 2002, Jan Menten has been chef-owner of De Mijlpaal, a role that combines responsibility with authorship.
Today
Chef-owner is the plain title; the work behind it is a daily division across two floors and, by extension, two modes of service. At De Mijlpaal, the craft remains consistent: classic preparations, with less obvious flavor accents folded in just enough to keep the plate alert. It is cooking that relies on restraint, repetition, and the kind of timing that reads as ease only when the fundamentals are solid. A second remark brings the family table into view: "The evening meal is our family moment; we attach a great deal of importance to it." In that sense, the restaurant and the home share the same ethic of attention, with food serving both work and gathering. Taken together, the picture is of a chef whose authority rests on consistency rather than display. De Mijlpaal is where Jan Menten's training, travel, and French-leaning style have settled into one clear expression, with classical roots and discreet adjustments, and a daily rhythm that keeps cooking tied to family and routine.
In Their Words “The cooking style of Jan Menten is French.”
Profile updated July 2026
FAQ
Asked of Jan
What is Jan Menten's current role?
As of 2026, Jan Menten is Chef-owner.
Where did Jan Menten train or study?
Jan Menten trained at Hotelschool COOVI-PIVIT Anderlecht.
What recognition has Jan Menten received?
Ere-Ambassadeur Vlaams Culinair Erfgoed.
