i. Biography
Koen Somers, Head Chef at De Kristalijn in Genk, Belgium, works in Modern French cuisine as a controlled register: product selection, detail, service rhythm, room feel, and first impression are handled as one system. The restaurant’s cooking is built for polish and clarity while keeping appetite in view, with plates that can carry luxury without moving far from familiar pleasure.
The Climb
Technical discipline in this kitchen is grounded in Ceria-Coovi, where Koen Somers trained in the foundations that still inform the work. Later kitchens, La Pérouse in Antwerp and De Barrier in Houthalen, supplied the trade conditions where precision, timing, and taste are adjusted through repetition and service pressure. De Kristalijn is the present expression of that training, with Somers working as chef-kok. The role covers more than the pass: plate, service, atmosphere, and guest reception have to meet in the same register. The progression from Ceria-Coovi to La Pérouse, De Barrier, and De Kristalijn reads as a tightening of focus around detail and control.
Today
Modern French cuisine at the Genk restaurant is handled with classical attention and contemporary product choices. In Somers’s kitchen, frog legs with garlic and mushrooms remains an à la carte dish guests return for: garlic gives savor, mushrooms bring earthiness, frog legs carry delicacy, and the plate sits between comfort and finesse. Lobster with avocado, kalamansi, organic vegetables, hemp seeds, hemp with kalamansi, organic vegetables and wheat barley shows the same method from a more luxurious starting point. Lobster carries the occasion; avocado and kalamansi bring creaminess and acidity; organic vegetables, hemp seeds, hemp with kalamansi, organic vegetables and wheat barley add texture, grain, and less expected accents. The plate is described through beautiful products with exotic or unusual ingredients, placing it between recognizable refinement and curiosity.
Signature
Koen's signature dishes include frog legs with garlic and mushrooms, rouget barbet with chorizo and paprika, Wagyu with paksoy and aubergine, Crab | Seaweed | Dashi | Cucumber, and Pigeon | Beetroot | Nashi Pear | Pistachio. The signature set shows a kitchen working across richness, savor, marine clarity, and structured contrast. Frog legs with garlic and mushrooms stays on a savory classic line. Rouget barbet with chorizo and paprika brings warmth, spice, and color. Wagyu with paksoy and aubergine sets richness against green snap and deeper vegetable notes. Crab | Seaweed | Dashi | Cucumber is cleaner and marine-led, while Pigeon | Beetroot | Nashi Pear | Pistachio moves darker, using fruit and texture to sharpen the plate.
Recognition
Koen Somers has received MICHELIN Guide - 1 Michelin star. Recognition for Koen Somers includes 1 Michelin star and 17/20.
Profile updated July 2026
FAQ
Asked of Koen
What is Koen Somers's current role?
Koen Somers is Head Chef at De Kristalijn.
Where did Koen Somers train or study?
Koen Somers trained at Ceria-Coovi.
What recognition has Koen Somers received?
1 Michelin star.
