Gert De Mangeleer, born in 1977 in Belgium, is one of the most influential figures in modern Belgian gastronomy. His earliest culinary memory – rice pudding with brown sugar made by his mother – marked the beginning of a lifelong fascination with food and flavour. After gaining experience at several renowned restaurants in Belgium and the Netherlands, Gert met sommelier Joachim Boudens, with whom he would form a long-lasting creative partnership.

In 2002, they took over the restaurant Hertog Jan, transforming it into a symbol of innovation and culinary excellence. Within a few years, the duo gained international recognition for their refined approach, unique vision, and dedication to craft. Gert’s cuisine is characterised by harmony, precision, and emotion — an architecture of flavour inspired by both his Belgian roots and his travels throughout Asia.

Named “European Chef of the Year” at Madrid Fusión in 2014, Gert continues to redefine fine dining through projects such as Hertog Jan at Botanic Antwerp and the Bar Bulot concept. His work reflects a constant pursuit of balance, creativity, and heartfelt connection through food.