Thijs Vervloet

The Climb

Early in his career, Thijs Vervloet worked as guest chef at Restaurant Ikarus in Salzburg, Austria (2025). That placement marked a step outward from Belgium and into a wider field of recognition, with his name moving through a venue that signaled momentum. The trajectory matters here because it frames the present work at Maison Colette: a move from guest role to chef of his own house, with steadiness and control defining the step up.

Today

At Maison Colette in Westerlo, Belgium, Thijs Vervloet works within a classic French-Belgian, gourmet cuisine framework. The language he uses for that cooking is direct: “I am committed to a classic French-Belgian, gourmet cuisine.” That line places the emphasis on structure, elegance, and fidelity to the form. The kitchen discipline is described just as plainly: “Together with my wife Lore and our team, I do my utmost to deliver a top performance here every day.” In trade terms, that is a statement about consistency, staffing, and the daily work of keeping standards high. “Gastronomy runs in my blood. And the quality has to be perfect in everything we do.” and “I love a sustainable, local story.” add the rest of the frame: inheritance, exacting standards, and an attention to locality as part of the cook’s responsibility.

Signature

Thijs's signature dishes include Maison Colette.

In Their Words “Together with my wife Lore and our team, I do my utmost to deliver a top performance here every day.” “I am committed to a classic French-Belgian, gourmet cuisine.”

Recognition

The material available highlights his role as chef at Maison Colette in Westerlo, Belgium.