i. Biography
Philippe Heylen’s cooking takes classic Flemish flavors and brings them into sharper focus. Working from a Modern Flemish kitchen, he treats tradition as a working tool rather than a fixed display piece, keeping the region’s foundations intact while giving them a cleaner, more contemporary frame.
The Path
At EED, Philippe Heylen is Executive Chef, and the role places him inside the kitchen’s daily discipline. The work reads as controlled and exacting: recognizable flavors are handled with enough restraint to keep their identity clear, but with a modern edge that keeps the cooking current.
The Work Today
The menu is built around classic flavor, interpreted through a contemporary lens. That balance gives the cooking its shape. Instead of chasing novelty, Heylen favors clarity and control, so the dish stays readable even when the presentation shifts. The result is food that keeps the comfort of the classic while updating how it is expressed. That same approach carries into the drinks program. On the EED menu, aperitif and seasonal cocktails sit alongside the food, extending the same standard of attention across the meal. Philippe Heylen describes that overlap directly: “On the EED menu we have aperitif and seasonal cocktails, which I dare to check against David.” The line points to a kitchen culture where taste is discussed across categories and the experience is built as a whole.
Signature
Philippe Heylen works in Modern Flemish kitchen. The style suits the work: it stays rooted in a recognizable culinary tradition, while leaving room for a more contemporary sensibility to shape the result. That is where the cooking lands—between inheritance and revision.
Profile updated July 2026
FAQ
Asked of Philippe
What is Philippe Heylen's current role?
As of 2026, Philippe Heylen is Executive Chef of EED.
What recognition has Philippe Heylen received?
Guide Michelin — Young Chef of the Year (2019).
What is Philippe Heylen known for?
Modern Flemish kitchen.
