Thierry Strauven

The Climb

At Au Vieux Saint Martin in Brussels, Thierry Strauven moved through the kitchen in stages: first as sous chef, then as chef, and now as Executive Chef. That kind of progression is built on continuity, not reinvention. It requires holding the house line from within, learning the pace of service, and taking responsibility for a kitchen whose standards depend on repeatable execution.

Today

The cooking at Au Vieux Saint Martin in Brussels is built around clarity and restraint, and Thierry Strauven works in that register. The craft is framed through the elements that finish and organize a plate rather than bury it: “We have salt, pepper, capers, chopped onions and parsley, as well as a house sauce.” Taken plainly, that reads as a method rooted in control. The flavor is assembled from a small set of defined parts, each doing its work without crowding the dish.

Career - Executive Chef — Au Vieux Saint Martin, Brussels, Belgium

Signature

Thierry’s signature dishes include filet américain and garnaalkroketten, both preparations that depend on balance, and texture and precision more than flourish. They suit a kitchen where repetition matters and where familiarity is part of the standard. These are dishes that hold the restaurant’s identity in place because they ask for exactness, not embellishment.

In Their Words “We have salt, pepper, capers, chopped onions and parsley, as well as a house sauce.”

Recognition

The defining recognition in Thierry Strauven’s career is the move from sous chef to chef at Au Vieux Saint Martin, then onward to Executive Chef. It is a form of acknowledgment earned inside one house, through long exposure to the brigade, the dining room, and the restaurant’s own way of working.

FAQ What is Thierry Strauven known for? Thierry Strauven is known as chef of the Brussels restaurant and for his progression from sous chef to chef. What are Thierry Strauven's most notable roles? His most notable roles are sous chef and chef at the same Brussels restaurant.