Luc de Laet

The Climb

Butchery has been the base of Luc De Laet’s working life at De Laet & Van Haver since 1992. That long tenure is where his authority sits: in repetition, precision, and the daily habits of exacting craft. The same approach carries into Maven, where he also serves as chef. The connection between counter and kitchen is direct, and in both settings the work is shaped by attention to the ingredient, care in execution, and a preference for proper technique over display. There is a practical continuity between butcher shop and restaurant. De Laet’s career has been built on treating meat as something to be selected, handled, and respected, not simply used. Since 1992, De Laet & Van Haver has provided the foundation for that outlook, while Maven gives it a culinary setting. The result is a profile defined by standards rather than theatrics: measured, consistent, and clear about what good meat work requires.

Today

At the restaurant, he works as chef. The role fits the same steady discipline that has marked his work as butcher of De Laet & Van Haver since 1992, carrying that exactness into Maven without changing the underlying method.

Signature

Luc's signature dishes include Butcher’s gin. The name is direct and practical, and it sits comfortably in the language of his trade. It reflects a style that values clarity and intent, with the point of the work rooted in quality rather than excess.

In Their Words “There is nothing wrong with eating meat. But we eat too much meat. So we have to eat less, but above all better meat.”

Recognition

The clearest recognition is the combination of his chef role at Maven and his connection to De Laet & Van Haver. Together, they define how Luc De Laet is read in public: grounded in butchery, active in contemporary dining, and consistent in the argument that meat should be treated with more care, not more volume.