i. Biography
Trained at Culinary Institute Ter Duinen, vegetable-focused cooking is the through-line in Nicolas Decloedt’s work across Brussels, Ghent, and Ixelles, with recognition from Michelin, Gault & Millau, and We’re Smart.
Coming Up
Formal kitchen discipline came through Culinary Institute Ter Duinen, where Nicolas Decloedt trained before applying that structure to a vegetable-led practice. At Humus x Hortense, that training is carried into a defined restaurant language built around plants, restraint, and control.
Where They Are Now
Vegetables and botanical gastronomy set the working frame at Humus x Hortense, where Decloedt is chef and owner. The stated aim is direct: "We will reveal how we work with vegetables and how we bring them to another level."
In Their Words “Sometimes I dream up a botanical cocktail and Nicolas works out a dish to match. It can also be the other way around.” “We will reveal how we work with vegetables and how we bring them to another level.”
Honors
Nicolas Decloedt has received Michelin Green Star (2021). Recognition for this vegetable-led practice includes Michelin Star, Top 100 - No. 10 (2025), Best Vegan Restaurant in the World (2019), and 5 Radishes.
Profile updated July 2026
FAQ
Asked of Nicolas
What is Nicolas Decloedt's current role?
Nicolas Decloedt is Owner and Chef.
Where did Nicolas Decloedt train or study?
Nicolas Decloedt trained at Culinary Institute Ter Duinen.
What recognition has Nicolas Decloedt received?
Michelin Star.
