Timon Michiels

The Climb

Technical training sits at the base of Timon Michiels’s work, and it is already visible in the way his path moves between structured schooling and high-pressure service. Hotelschool Ter Duinen (2014) and École Hôtelière de Lausanne gave him the discipline and international frame that would later show up in the kitchen. At Volta in Gent, that schooling met the pace of the horecaworld, where timing, precision, and team coordination became part of the daily routine. Stage work widened the field without changing the core focus: different kitchens, different tempos, and different standards of execution. Among those experiences were kitchens and chefs associated with Alain Ducasse and Albert Adrià, which broadened the reference points behind his craft. As executive chef at Belgian Embassy in Washington D.C. (from 2019), the work carried more formal responsibility, with service and composure expected to travel together. The move to young chef at Dierendonck (from 2020) kept him close to product and to the disciplined repetition that sharpens technique. chef/partner/shareholder at Carcasse until June 2024 That progression marks more than a change in title: it shows a deeper level of trust and involvement in the project itself.

Today

Transition, for Michiels, is framed without drama and with the steadiness of someone who has spent years inside the rhythm of service. The line reads less like departure than a shift in scope, after years in kitchens where the work rarely stopped at the door. “I really enjoy myself a lot in my job. I am busy with Carcasse seven days a week.” The statement is plain, and it explains the scale of the commitment: the repetition, the long hours, and the level of immersion that define restaurant work at this pace. Home base is presented not as a retreat, but as a place where accumulated experience can be put to use. “I have had my international experiences. I am back in the home base and the intention is really to build the story together.” The emphasis stays on continuity, with the work now aimed at shaping what comes next from a familiar place.

Signature

Bone marrow - Tartare - Caviar is Timon Michiels’s signature combination. The structure of the dish points to a working vocabulary built on contrast, richness, and control, with each element given enough room to register clearly.

In Their Words “I have had my international experiences. I am back in the home base and the intention is really to build the story together.” “I really enjoy myself a lot in my job. I am busy with Carcasse seven days a week.”