i. Biography
From 1994 to 2025, Het Gebaar in Antwerp, Belgium was Roger van Damme’s fixed point: chef and owner over a span long enough to define both his method and his address. Born in Oostburg, Netherlands, and trained at ter Groene Poorte in Bruges, the Dutch chef built his standing through repetition, precision, and duration rather than through short bursts of attention. Het Gebaar became the place where that work was tested, maintained, and made legible over time.
The Essentials Born on 18 April 1971, van Damme’s career sits between Dutch beginnings and Belgian professional life. He put that relationship plainly: “I am someone who is supported enormously by Belgium.” For a chef whose defining trait was continuity, the line reads as a clear account of where his career was able to take root. The career line is straightforward: chef and owner from 1994 through 2025. That length of service points to a kitchen built on discipline, consistency, and a settled point of view. When that period ended, van Damme kept the emphasis on continuity rather than rupture: “This is not the end of Roger van Damme as a chef. It is a new chapter.”
Signature
Technically advanced high tea is the work most closely associated with Roger van Damme. The phrase signals a kitchen organized around control, detail, and finish, where structure matters as much as flavor. It is a signature that depends on exact handling and a disciplined presentation at the table.
In Their Words “This is not the end of Roger van Damme as a chef. It is a new chapter.” “I want to share my knowledge for at least another six years.”
Recognition
Roger van Damme has received The Best Chef Awards: best patissier in the world (2017).
Profile updated July 2026
FAQ
Asked of Roger
What is Roger van Damme known for?
He is known for his 1994–2025 chef-owner tenure at Het Gebaar in Antwerp, Belgium.
Who is Roger van Damme?
Roger van Damme is a Dutch chef, born in Oostburg and trained at ter Groene Poorte in Bruges.
