GOESTING
© Pieter D'Hoop

The collective of Flemish culinary ambassadors

Isn’t life all about desire? We all know the cravings for chocolate, beer, music, love and friendship. In Flanders, we even have a specific word for this. “GOESTING” is the Flemish word that perfectly expresses the concept of desire. And it just so happens that we Flemings know a thing or two about desire. Especially when it comes to food.

Meet the “Ambassadors of GOESTING”: A group of foodies who embody Flemish gastronomy. We are chefs, chocolatiers, brewers, hosts and culinary creators, united by a common goal: to share the hidden stories of our dining culture. Want to bet that you don’t yet know our Flemish dining culture? Maybe not yet anyway...

Read our manifesto

Ambassadors of GOESTING

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Anne-Sophie Breysem

A sense of wonder, that’s what chef Anne-Sophie Breysem aims to achieve with her culinary creations.
Tim & Inge Boury

Tim Boury & Inge Waeles

Chef Tim Boury describes his third Michelin star last year as a complete surprise and gratifying acknowledgement of his entire team’s hard work.
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Wim Ballieu

Chef and entrepreneur Wim Ballieu’s restaurants focus on Flemish farm cooking 2.0.
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Lien Vandeputte

When other chefs taste Lien Vandeputte’s creations, they praise her for her quirky cooking style.
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Pieter De Volder

Dark chocolate mousse, crème brûlée and vanilla mousse are layered onto a speculoos-spiced olive oil biscuit, with salted cocoa nibs for a crunchy bite.
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Joke Michiel

In total shock, is how Joke Michiel describes her reaction to receiving the Parabere Care Award in 2022.
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Martijn Defauw

On a typical Flemish cobbled road, an unobtrusive façade conceals a hidden gem.
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Filip Claeys

It was during a trip to Japan that Filip Claeys first gained an appreciation of his own terroir.
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Thomas Cools

Whenever his father wasn’t around, young Thomas would secretly dig the chicory out from its soil bed.
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Hendrik Dierendonck

Tasty meat with a good story, that’s what Hendrik Dierendonck sells in his butcher shops.
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Raf Van Pottelbergh

“The first time you taste geuze, you have to forget everything you thought you knew about beer.”
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Seppe Nobels

For many years, Seppe Nobels was the chef at Antwerp’s sustainable vegetarian restaurant Graanmarkt 13.
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Peter Goossens

“Food should taste good. It’s that simple.” These are the words of Peter Goossens, godfather of Flemish gastronomy.
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Frédéric Van Tricht

“A cheese ripener’s most important duty isn’t actually the ripening, but the selection.” This is what cheesemaster Frédéric Van Tricht believes.
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Sven Dekleermaeker

“Is this beer perfect or what,” rejoices Sven Dekleermaeker as he raises an amber-toned Bolleke to his lips.
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Nick Bril

“When I’m serving up music to thousands of people at Tomorrowland, I’m actually doing the exact same thing as in The Jane’s kitchen.
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Sven & Evelyn De Ville

“I was undecided between a pub and a chip shop,” laughs Sven De Ville as he relates the start of his career as a chippy.
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Rudi Ghequire

You can hardly help being impressed as you wander through the halls in which the centuries-old Rodenbach brewery ages its beers.
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Willem Hiele

“My soul is like the sea. At times it’s tempestuous, but it can also be dead calm.” Willem Hiele is a child of the North Sea.

Follow us on @GOESTING in Flanders