Tim Meuleneire

The Climb

High-level room discipline entered the record early through Villa Belrose and Le Louis XV in Monte Carlo, where Tim Meuleneire worked before his Antwerp chapter. Those names place the training context in kitchens and dining rooms where precision, timing, and controlled service are not optional. The Antwerp period was defined by the Chef de Cuisine role at Restaurant FRANQ in Antwerp (2017–2025). Within that span, the kitchen’s public identity became tied to measured refinement and restraint, with Meuleneire’s work read through the restaurant’s address, service language, and plate construction. The 2018 Michelin star for Restaurant FRANQ belongs to that chapter and remains the formal recognition attached to it. The current post is chef of Pazzo, Antwerp (2025–present), following the long Restaurant FRANQ chapter that shaped much of Tim Meuleneire’s public profile.

Today

The current kitchen title is chef at Pazzo, Antwerp (2025–present). The Antwerp context remains central because Restaurant FRANQ, Hotel Franq, and Pazzo all sit inside the same public map of Tim Meuleneire’s work. The through-line is a controlled register: concentration, detail, and plates expected to read cleanly without excess explanation. Restaurant FRANQ remains the recognized former chapter, with the Chef de Cuisine role there running from 2017–2025; Pazzo is the present address.

Signature

Signature dishes include Petit gris and bigorneaux and Squid nigiri. The named dishes point to compact construction rather than abundance: one built on the meeting of land snail and sea snail, the other on the precision implied by nigiri. In both cases, the work depends on proportion, cut, seasoning, and the ability to keep a small composition legible.

In Their Words “Grandma Georgette and the perfumes that came from her kitchen … I remember that when I visited her I enjoyed sniffing out the door to try to understand what she had cooked.” “I think that was my first encounter with the art of cooking or at least with the scents of cooking.” Scent is the first technique named in Tim Meuleneire’s own account: reading a kitchen through what escaped the door before seeing the food. Before Villa Belrose, Le Louis XV in Monte Carlo, and Restaurant FRANQ in Antwerp (2017–2025), the reference point was Grandma Georgette’s kitchen and the practical act of trying to identify cooking by aroma.

Recognition

Tim's honors include Michelin star for Restaurant FRANQ (2018).