Marcelo Ballardin

A large block of marble, anchored in crumpled aluminum, is the first thing you notice in the dining room of OAK in Ghent. This piece by Antwerp artist Ben Storms is not the only work of art adorning the restaurant, but it is certainly one of the most striking. The walls resemble a contemporary gallery, displaying work by local artists and designers, including Arne Quinze and Arno Declercq.

Flowers are cliché

Ballardin does not limit himself to the kitchen when it comes to expressing his vision. He has personally selected every detail, from the tableware to the lighting. "On the table are small silver figurines of vegetables. They are Japanese objects used to hold chopsticks. We use them as table decorations. Flowers are too cliché,” he says.

Endive with ham and cheese sauce

When we ask him about his favorite Flemish ingredient, the chef replies without hesitation, “endive.” Marcelo is the son of a Brazilian mother and an Italian father. He lived in six different countries before moving to Ghent for love. His husband, Dominik D'Hooge, is the business brain behind his restaurants. “When the two of us are at home, I like to make endive with ham and cheese sauce, my ultimate comfort food,” the chef says. "At OAK, I serve chicory in an elegant salad with pigeon."

Every plate should be exciting

White asparagus is also one of the chef's favorites. "They have such a unique flavor that I serve them simply: grilled on the barbecue and served with a citrus vinaigrette. Everyone loves them. And let's not forget that we produce excellent caviar in our own country. In Turnhout, there is a renowned sturgeon farm that produces ‘Royal Belgian Caviar.’” The chef combines these local ingredients with the best that the world has to offer. "Soy sauce from Japan and fresh citrus from Spain. Every plate should be exciting, even thrilling."

Marcelo Ballardin - januari 2026_© Pieter D'Hoop-2

Chef in a white chef's jacket stands in a restaurant, with round tables and a dark bookcase in the background.

Pieter D'Hoop,Pieter_D_Hoop

Simple and elegant dishes

Although the plates at OAK always look contemporary, the kitchen operates in a surprisingly traditional manner. There is no mise-en-place assembly, only preparations finished à la minute. "This method requires more focus and organization, but it gives the dishes their liveliness." In his kitchen, Marcelo starts with recognizable ingredients. He doesn't like unnecessary decoration. "I've reached a point where I feel confident in the kitchen. That gives me the freedom to cook simple yet elegant dishes. I don't need to impress anyone. My only goal is for people to leave with a smile on their faces. The best compliment is when guests make a reservation for their next visit as soon as they leave." The crowning glory of a star came in 2017 and created a magical moment. "It's wonderful to reach such a milestone with your team. It's a reason to celebrate, but the next day, it's back to work. Having a restaurant full of satisfied customers every day is more important to me than any score."

"I don't need to impress anyone. My only goal is for people to leave with a smile on their faces. The best compliment is when guests make a reservation for their next visit as soon as they leave."

DOOR73

Marcelo opened a second restaurant to give other chefs their time in the spotlight. DOOR73, the casual sister restaurant of OAK, focuses on elegant comfort food. "Many customers alternate between the two restaurants: OAK for special occasions and DOOR73 for weekday indulgence. The menu features classic dishes with a twist, inspired by flavors from around the world. Think lemon sole with dashi-based mousseline, farm chicken with spicy harissa, and an iconic dame blanche with salted chocolate for dessert. For the chef, opening a second restaurant meant letting go. "Trusting the DOOR73 team was the key to success. I didn't want to divide myself between two restaurants, although I do set the guidelines, of course. I give the team space to grow on their own."

Thinking outside the box

With two restaurants, a thriving media career, and a passion for travel, the chef stays busy. Yet he is constantly thinking about how to improve. “I live for my restaurants,” says Marcelo. "The ideas keep flowing. For example, I would like to encase the toilet at OAK in molten metal as a work of art by a Ghent artist. Fortunately, Dominik is there to stop me when I get too carried away. After all, a work of art weighing a few tons on the first floor of a medieval building might not be such a good idea."

Visit the website of OAK in Ghent

Marcelo Ballardin - januari 2026_© Pieter D'Hoop-4

Man in a white coat leans on a bridge railing, with a stone castle wall in the background.

Pieter D'Hoop,Pieter_D_Hoop

Ambassador of GOESTING

Marcelo Ballardin

Marcelo Ballardin

Flowers are cliché

Endive with ham and cheese sauce

Every plate should be exciting

Simple and elegant dishes

DOOR73

Thinking outside the box

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Thomas Cools

Shannah Zeebroek

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