Nick Bril

Coming Up

Training is the through-line in Nick Bril’s early record: Ter Groene Poorte and Oud Sluis gave him the technical base and working standards that shaped his approach before Antwerp. Those addresses matter because they mark the point where discipline became method, and method became a career built around precision. In 2014, that path settled into its current form when he opened The Jane in Antwerp as chef and co-owner.

Where They Are Now

At The Jane in Antwerp, the work is both kitchen and ownership. Nick Bril holds the dual brief of chef and co-owner, which means the day-to-day craft sits alongside the longer task of running and maintaining the house. As he puts it, “That’s my ambition as a chef and entrepreneur.” It is a practical description of the role: cooking at a high level, while also carrying the responsibilities that keep a restaurant intact. The Jane’s setting in a former chapel in the Groen Kwartier in Antwerp is part of the restaurant’s identity, and Nick Bril has made that context central to how the place is read. The significance here is continuity. He opened the restaurant in 2014 and remains in the same role, so the work is not a chapter that has closed and reopened elsewhere; it has stayed anchored to one address. The sequence of his career is clear: Ter Groene Poorte and Oud Sluis first, then Antwerp, then The Jane, then the slow shaping of a personal style. Nick Bril describes that process directly: “I gradually developed my own signature.” The emphasis is on accumulation, not declaration. Technique, repetition, and responsibility each had a part in forming the work that now defines him at The Jane. What is notable is the way training feeds into ownership without losing the kitchen at the center. Nick Bril’s present work is built on earlier schooling, but it is sustained by the demands of running The Jane in Antwerp as chef and co-owner. The restaurant remains the fixed point, and his role there continues to frame how the rest of the career is understood.

In Their Words “That’s my ambition as a chef and entrepreneur.” “I gradually developed my own signature.”

Honors

Nick's honors include Two Michelin stars.