Chef
Viki Geunes
Chef & Owner, Zilte***
- Discipline
- Chef
- Based in
- Antwerp, Belgium
- Venue
- Zilte · Restaurant
Known for
- Self-taught chef with three Michelin stars at Zilte in Antwerp
- Puristic cuisine emphasizing seasonal seafood and guest experiences
i. Biography
The progression of a precise modern kitchen can be read through its origins in Mol, the 2011 move to Antwerp, and Michelin recognition in 2004, 2008 and 2021. In Viki Geunes’s case, the cuisine was built by refinement rather than excess: ingredient selection first, technical construction second, and a steady removal of anything not carrying flavor.
Training and Lineage
A restaurant’s early language is often set before the wider trade is watching. At 't Zilte in Mol (1996–2000), Viki Geunes worked as co-founder / chef during the period when the kitchen’s first identity was formed: focused, controlled, and directed toward refinement without unnecessary display. A maturing kitchen earns its shape service by service. As chef there (2000–2011), Viki Geunes continued that development through a longer cycle of technical assurance and ingredient-led composition. The same period also included his role as coach at Keukenrebellen (2008–2008), extending that discipline beyond his own pass. A change of site tests whether a cuisine is portable or merely local. Since 2011, Viki Geunes has been chef of Zilte in Antwerp, carrying the restaurant into its Museum aan de Stroom chapter while keeping the cooking aligned with restraint, construction and detail.
The Practice Today
Modern creative gastronomy at Museum aan de Stroom in Antwerp is built around construction, but the starting point remains puristic use of high-quality ingredients. Viki Geunes leads the kitchen from that position: the plate may be architected, but the ingredient is not treated as garnish. “I always cook with the utmost respect for the ingredients.” Respect, in this kitchen, is expressed through sourcing and restraint. Viki Geunes states the standard plainly: “The luxury lies in the quality of the vegetables. A tiny head of lettuce grown in open soil has such an intense flavor. Finding the right farmer is a crucial part of my work.” The vegetable work is not secondary to the fish or sauce; it is part of the luxury claim. One signature expression is turbot paired with delicate vegetables such as baby fennel or baby turnips. The vegetables may be grilled, roasted or confit, filled with preparations such as clam or small-whelk salad, and served with a jus lifted with verbena and lemon balm. The structure depends on proportion: turbot for depth, young vegetables for scale and clarity, herbs for lift. Evolution in the kitchen is treated as selection, not novelty for its own sake. Viki Geunes describes it this way: “I feel the constant movement all around me. And I love that. I’m always trying new things. I keep what suits me and let go of the rest. That’s how both my identity and my cuisine keep evolving.” He is also an illy Chef Ambassador, and the restaurant is a member of Les Grandes Tables du Monde.
Recognition
Recognition for Zilte has arrived in measured stages: First Michelin star for Zilte (2004), Second Michelin star for Zilte (2008), and Third Michelin star for Zilte (2021). Viki Geunes’s honors also include Best young chef in the country (2005). The sequence marks public confirmation of a private working method: restraint, progression, and respect for ingredients.
Profile updated July 2026
FAQ
Asked of Viki
What role does Viki Geunes hold?
Viki Geunes is chef of Zilte.
Where did Viki Geunes work before?
Earlier in their career, Viki Geunes worked at 't Zilte, 't Zilte, and Keukenrebellen.
What recognition has Viki Geunes received?
Third Michelin star for Zilte (2021).
