Gert Jan RAVEN

Gert Jan Raven is Dutch. After starting his career in his own country (and a stint in the army, where he was catering manager), he continued working in Belgium in grand hotels such as the Hilton and Royal Windsor in Brussels. This experience opened the doors to becoming head chef of the Hilton Hotel in Antwerp, where he worked from 1994 to 2009. He still finds the time to participate brilliantly in a variety of competitions, including the Prix Prosper Montagné, which raised him to the rank of Best Chef of Belgium in 1983. The title and trophy were awarded to him by Princess Paola. However, his participation in the 1991 Bocuse d’Or remains the great moment in his life, despite having to prepare for it alone under difficult conditions. Advice from friends with sure palates and an iron will helped him take third place on the podium. A genuine surprise and, as he says, “the proof that one can win despite having few resources!” 

Today, after a fine career, he is finally finding the time to devote to his passion: sculpture!




The podium dishes

Bresse chicken stuffed with green cabbage, green apples, little tenderloin hazelnuts sweet and sour sauce.

Fillet of sole stuffied with lobster en croûte. Tartare of scallops and salmon mousse.

On the same podium

in 1991