i. Biography
Coming Up
Training in Switzerland set the base for Philippe Meyers’s kitchen discipline: precision, structure, and the daily repetition that shapes technique. From there, he moved to New Zealand, where he worked as chef at New Zealand School of Food and Wine in New Zealand from 2001. That sequence points to a cook formed in professional systems rather than by slogans — someone whose approach to flavour, consistency, and service would have been built through routine, pressure, and exacting standards.
Where They Are Now
Chef and restaurant share the same name now: Philippe Meyers is chef of Restaurant Philippe Meyers. That pairing keeps the work direct. The restaurant is not a stage set for a separate identity; it is the place where the standard is set and maintained. For a chef, that kind of naming carries weight in the trade, because it makes the daily execution part of the public record.
Career - chef — Restaurant Philippe Meyers, Braine-l'Alleud, Belgium - chef — New Zealand School of Food and Wine, New Zealand (from 2001) Education: Switzerland
Signature
Demi homard poché is listed among Philippe’s signature dishes. The preparation suggests a kitchen language built around control, precision, and restraint, with the ingredient kept central rather than covered over. In the context of Philippe Meyers’s work at Restaurant Philippe Meyers, it reads as a concise expression of method: careful handling, clear intention, and attention to detail over display.
FAQ What is Philippe Meyers's current role? As of 2026, Philippe Meyers is Chef.
