i. Biography
The Path
Training at Hotel School Ter Groene Poorte, Bruges and Hotel School Ter Duinen, Koksijde set the base: classic technique, kitchen discipline, and the habits expected in serious service. Kris De Roy’s early roles then moved through the working hierarchy in the usual way, beginning as garde-manger at Restaurant De Paddock (1991), where the cold section would have demanded speed, order, and attention to detail. At Restaurant La Pérouse (1991–1994), the station list widened to include garde-manger, chef garde-manger, pastry, chef rôtisseur, chef banquet, and chef poissonnier. That range matters. It means time spent learning how a kitchen holds together across sections, and how timing, texture, and temperature shift from one department to the next. The sequence continued through garde-manger at Restaurant De Matelote (1994–1995), Head Chef at Restaurant De Halewijn (1995–1996), and sous-chef at Restaurant Folliez (1996–1999). Each move carried more responsibility, from execution to leadership, and from a single station’s demands to the broader task of setting pace and standard. Since 1999, Kris has been Head Chef & co-owner of Restaurant Hofke van Bazel, where the accumulated training reads as one line: technique first, style second, and the ability to shape both a kitchen and a menu over time.
The Work Today
At Restaurant Hofke van Bazel, the cooking is green, inventive, and resolutely vegetable-led, but it does not read as austere. The plate work is built around precision, freshness, and pure flavour, with ornament kept out of the way. The style is contemporary, but it stays instinctive; technical, but not fussy. The restaurant’s herb and vegetable garden is not a decorative extra. It feeds the kitchen directly and keeps the menu close to its own ground. That proximity gives the cooking its pace and its tone: immediate, seasonal in feeling, and shaped by what is available right there. Even when the techniques are modern, the result stays focused on clarity rather than display. Among the dishes that define that approach, the absolute signature is Langoustine op de BBQ. It captures the balance in Kris De Roy’s cooking: fire, freshness, and restraint, handled with enough control to keep the plate clean.
Career - Head Chef & co-owner — Restaurant Hofke van Bazel, Belgium (1999–present) - Garde-manger — Restaurant De Paddock (1991) - Multiple kitchen sections including garde-manger, chef garde-manger, pastry, chef rôtisseur, chef banquet, and chef poissonnier — Restaurant La Pérouse (1991–1994) - Garde-manger — Restaurant De Matelote (1994–1995) - Head Chef — Restaurant De Halewijn (1995–1996) - Sous-chef — Restaurant Folliez (1996–1999) Education: Hotel School Ter Groene Poorte, Brugge; Hotel School Ter Duinen, Koksijde
Recognition
Kris De Roy has received Michelin Guide, First Michelin Star (2013).
FAQ What is Kris De Roy's current role? As of 2026, Kris De Roy is Chef de cuisine and Co-owner. Where did Kris De Roy train or study? Kris De Roy trained at Hotel School Ter Groene Poorte, Bruges and Hotel School Ter Duinen, Koksijde. What recognition has Kris De Roy received? First Michelin Star (2013).
