Chef
Tim Boury
Executive Chef, Boury
- Discipline
- Chef
- Based in
- Roeselare, Belgium
- Venue
- Boury · Restaurant
Known for
- Three Michelin-starred Restaurant Boury in Roeselare, Belgium
- Product-driven cuisine with local seasonal ingredients
- Boury Academy for international culinary trainees
i. Biography
In Roeselare, Belgium, product-led cooking sets the terms before technique announces itself. In Tim Boury’s kitchen, raw langoustine is cut into tartare; sweet pumpkin supplies roundness; aromatic seaberries bring a saline lift; crème fraîche from a local dairy cools and softens the finish. The plate is built on clarity, restraint, and the decision to let the ingredient carry the first argument. Product-based cuisine here is not a garnish of locality; it is the operating discipline. Local produce shapes the timing of the kitchen, the register of the dining room, and the way refinement is judged. Since 2018, that same standard has extended into Boury Academy, founded by Tim Boury to transmit the habits behind the restaurant rather than merely its results.
The Path
Belgian culinary training supplied the first structure: Hotel School Ter Duinen placed Tim Boury inside a demanding national tradition before work at Comme chez Soi and Oud Sluis sharpened the professional standard. The progression is useful to read as craft lineage: school discipline, then kitchens where precision, patience, and control are tested under service conditions. The work developed toward control rather than display. Flavor, texture, timing, and the unseen preparation behind service became the measures. Those accumulated standards later informed the identity built in Roeselare, where refinement depends on exact handling more than visible flourish. Restaurant craft and training craft now sit side by side. Tim Boury is founder and chef of Boury Restaurant (since 2010) and founder of Boury Academy (since 2018), linking a dining room with a structure for passing on method. One serves guests; the other protects the discipline that makes the service repeatable.
Today
Refined contemporary cuisine and Creative French cooking at Boury Restaurant are shaped by local produce and by a restrained register. In the Roeselare dining room, Tim Boury’s work is known for carefully handled products, precise seasoning, and components that have to justify their place on the plate. Training remains part of the present work through Boury Academy, founded by Tim Boury in 2018. The academy gives the restaurant’s standards a second form: not a finished plate, but a practice space where method can be repeated, corrected, and understood. The restaurant expresses the point of view in service; the academy makes the point of view transmissible. Guest measure comes before award measure in Boury’s own framing: "First and foremost, we’re cooking for our guests. It’s for them that we need to keep growing and developing. While receiving this award is fantastic, it is definitely not the end of the line." For a working kitchen, the useful part of that statement is its order of operations: growth, development, guest, recognition. Cold preparations show the same demand for precision as the rest of the menu. On ice preparations, Tim Boury has said, "Op gebied van ijsbereidingen streven wij natuurlijk zoals al de rest wat we doen naar een bepaalde perfectie." The point is not that one station carries the standard, but that the standard applies across the work, including textures where error shows quickly. Seasonality is stated just as directly: "We verwerken zo uiteraard seizoensgebonden." Timing, availability, and the product’s condition remain part of the method.
Signature
Reef fish turban with fennel is named among the signatures, and it reads as a compact statement of the house style: shaped, composed, and built around the clean exchange between fish and aromatic vegetable. The same discipline is visible in the langoustine tartare with sweet pumpkin, aromatic seaberries, and crème fraîche from a local dairy: precision before excess, balance before display.
Accolades
Tim Boury has received MICHELIN Guide — One Michelin star for Boury (2011). Recognition for Boury has come in sequence: One Michelin star for Boury (2011), Two Michelin stars for Boury (2017), and Three Michelin stars for Boury (2022). The arc matters, but the working frame remains the restaurant in Roeselare, Boury Academy, and the repeated task of beginning with the product and carrying it cleanly to the plate.
Profile updated July 2026
FAQ
Asked of Tim
What is Tim Boury's current role?
Tim Boury is founder of Boury Academy.
Where did Tim Boury train or study?
Tim Boury trained at Hotel School Ter Duinen.
What recognition has Tim Boury received?
Three Michelin stars for Boury (2022).
