i. Biography
In De Panne, garnaalkroketten are the house marker at Hostellerie Le Fox: crisp on the outside, served with a soft creamy bisque, and used either as a starter or an aperitif bite. For Stéphane Buyens, the dish also carries a family line back to his bomma, and it reads as a daily test of kitchen discipline rather than a special occasion plate.
Coming Up
Training at Hotelschool Ter Duinen led into a long run at Hostellerie Le Fox in De Panne, where Stéphane Buyens worked as chef from 1984 to 2024. His profile later extended beyond the kitchen through 33 Masterchefs of Belgium, where he served as president from 2005 to 2019, and through television work on VTM as televisiekok / tv-chef in Chef in Nood and MasterChef in 2010. Since 2019, Buyens has also served as schepen (local councillor) for the Municipality of De Panne.
Where They Are Now
The public work is still anchored in De Panne, where the culinary reference point remains the garnaalkroketten linked to Le Fox. That dish stays tied to his bomma and is plated as a starter or served as an aperitif bite with soft creamy bisque. On whether cooking was coming to an end, Buyens gave a direct answer: "Nee, ik ben nog niet uitgekookt." "Het keukenmateriaal gaat mee in de verhuiswagen."
Signature
Stéphane Buyens's signature dishes include garnaalkroketten.
In Their Words “Begin volgend jaar openen we in De Panne, in een woning, een kleinschalig restaurant.” “We maken ze van donderdag tot zondag dagelijks, als vast item in onze mise en place.”
Profile updated July 2026
FAQ
Asked of Stephane
Where did Stephane Buyens train or study?
Stephane Buyens trained at Hotelschool Ter Duinen.
What recognition has Stephane Buyens received?
Michelinster voor Le Fox (1987).
