Koningin Astridlaan, 100
Pieter Lonneville began his career in 2007 at the Watou in ‘t Hommelhof, working for two years beside chef Stefaan Couteney. The following experience was even more important: he spent 3 years at Sergio Herman’s Oud Sluis, 3 Michelin stars. From 2006 to 2009 he’s the chef of De Witte Raaf in Bruges. In 2009 he begins, in the same city, the Tête Pressée, venture, a restaurant where guests sit all around the chef’s open-view kitchen: every product used is shown to the client. The establishment was awarded with Michelin’s Bib Gourmand and, in 2010, with the Gouden Palm prize
This article is curated by Identità Golose, the publication that organises the international fine dining congress, publishes website www.identitagolose.com and the online Guida Identità Golose, on top of curating many other events in Italy and abroad
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Among the protagonists most appreciated by Regol, the chef del mar Ángel León: "No cook has ever managed to go beyond the concept of fine seafood cooking and create a true marine cosmogony", the French-Spanish reporter explains (photo by Alessandro Castiglioni)
Left, Kobe Desramaults of In de Wulf breaks and saws a boar head used as a serving plate for his dish with brain seared in butter. Helping out, presenter Andrea Petrini (photo by Alessandro Castiglioni)