Discover the culinary genius of Chef Kobe Desramaults, an acclaimed Belgian chef revolutionizing the gastronomic scene. From his humble beginnings to earning Michelin stars, delve into his inspiring journey. Uncover his innovative approach, blending traditional Belgian flavors with avant-garde techniques. Immerse yourself in the world of Chef Kobe Desramaults, where passion and creativity converge to create unforgettable dining experiences. Explore his remarkable story and indulge in a tantalizing gastronomic adventure unlike any other.
Kobe Desramaults is a renowned chef hailing from Belgium who has made his mark in the culinary world with his innovative cooking techniques and unique flavor combinations. Born on May 24th, 1978 in Drongen, Belgium, Kobe grew up in a family that was passionate about food. His parents owned a restaurant in Ghent, which is where Kobe’s love for cooking began.
Early Life and Education
Kobe Desramaults was interested in cooking from a very young age. As a child, he spent a lot of time in his parents’ restaurant, watching the chefs work and learning about different ingredients and techniques. His parents encouraged his interest in cooking and allowed him to experiment in the kitchen at home.
After completing his high school education, Kobe decided to pursue a career in cooking. He attended Ter Duinen, a culinary school in Koksijde, Belgium. The school is known for its rigorous training program, which focuses on traditional French cuisine. Kobe honed his skills at the school and graduated with honors.
Early Career
After completing his culinary education, Kobe Desramaults started working at several well-known restaurants in Belgium. He gained experience working at restaurants such as De Karmeliet, Hof van Cleve, and Oud Sluis. At each of these restaurants, Kobe worked under renowned chefs who taught him new techniques and introduced him to different styles of cooking.
In 2003, Kobe became the head chef at In De Wulf, a restaurant located in the small village of Dranouter, Belgium. The restaurant was known for its use of local ingredients and its focus on seasonal cuisine. Kobe’s approach to cooking fit in perfectly with the restaurant’s philosophy, and he quickly gained a reputation as one of Belgium’s most innovative chefs.
In De Wulf
Kobe Desramaults worked at In De Wulf for over a decade, turning it into one of Belgium’s most celebrated restaurants. He focused on using local ingredients and showcased the flavors of the region in his dishes. Kobe’s cooking style was influenced by the slow food movement, which emphasizes the importance of using sustainable ingredients and cooking in a way that preserves the natural flavors of the ingredients.
One of Kobe’s signature dishes at In De Wulf was a dish called “Living North Sea Crab.” The dish consisted of a whole crab that was still alive when it was brought to the table. The crab was served with a sauce made from its own roe and liver, as well as sea buckthorn berries, which added a tart and fruity flavor to the dish. The dish was a testament to Kobe’s creativity and his commitment to using local ingredients.
Kobe’s cooking at In De Wulf was recognized by several prestigious culinary organizations. In 2008, he was awarded a Michelin star, and in 2012, he was named “Chef of the Year” by Gault & Millau, a French restaurant guide. In De Wulf was also ranked as one of the “World’s 50 Best Restaurants” by Restaurant magazine in 2012 and 2013.
Chasing a new challenge
After more than a decade at In De Wulf, Kobe Desramaults decided to close the restaurant in 2016. He wanted to pursue new challenges and explore different styles of cooking. In an interview with The Guardian, Kobe said, “I needed to close the book on In De Wulf to start something new. I wanted to find a new way of cooking, a new way of working.”
