Laurent Gouwy

The Path

Kitchen discipline is the thread running through Laurent Gouwy’s career, with roles that asked for pace, control and consistency. He served as chef at Le Chèvre d'Or in Èze, France, then as chef at Marquette in Marke, Belgium, and later as chef at De Karmeliet in Brugge, Belgium. He also held the post of chef at Bistro Mathilda in Oostende, Belgium, building a profile that moved between different forms of dining without losing focus on execution. Hospitality on the floor and hospitality in the dining room meet in the role of uitbater at golfclub in Damme, Belgium, another part of Gouwy’s background. That experience widened the frame beyond cooking alone: how service is paced, how guests are received, and how a visit is remembered. Since 2016, he has been chef at Plat Préféré, where those combined skills continue to shape the restaurant’s rhythm.

The Work Today

At Plat Préféré (Snaaskerke, Gistel), the cooking is kept on a clear line. Laurent Gouwy returns to the same principle in direct terms: “A correct price-quality relationship, respect for the product and personal service are self-evident for us.” The result is a kitchen that privileges balance over flourish, with attention given to ingredient handling, guest care and consistency in equal measure.

Career - chef, Plat Préféré, Snaaskerke, Belgium (2016–present) - chef, Le Chèvre d'Or, Èze, France - chef, Marquette, Marke, Belgium - chef, De Karmeliet, Brugge, Belgium - chef, Bistro Mathilda, Oostende, Belgium - uitbater, golfclub, Damme, Belgium

Signature

The signature dishes show a kitchen that moves comfortably between familiar preparations and sharper contrasts. BBQ pulled pork with cauliflower textures brings a layered, contemporary treatment to a recognisable base. Green North Sea waterzooi keeps the regional link visible, while Huisbereide garnaalkroketten points to the value of making a classic by hand. Zeetong meunière and tender veal with celeriac purée round out a list that balances sea and land, richness and restraint.

Acclaim

That line captures Laurent Gouwy’s register well: measured, candid, and not given to overstatement. In a career that has moved through distinguished kitchens and service roles, the reaction reads as someone more comfortable with the work than with the spotlight. The surprise is brief; the standard remains on the plate, in the room, and in the way the meal is delivered.

FAQ What is Laurent Gouwy's current role? Laurent Gouwy is Chef. Where did Laurent Gouwy work before? Laurent Gouwy's earlier career included Le Chèvre d'Or, Marquette, and De Karmeliet.