Kobe Desramaults is one of the most influential and independent-minded chefs in Belgium, known first for In De Wulf and later for the celebrated Chambre Separee in Ghent. A largely self-taught cook shaped by Sergio Herman and Barcelona’s avant-garde scene, he built a reputation for radical, fire-driven cooking rooted in the West Flanders landscape.
Uncompromising and often described as a maverick, Desramaults turned his restaurants into theatrical, deeply personal experiences that pushed the boundaries of Belgian gastronomy.
TL;DR
- Belgian chef, born 7 September 1980 in Poperinge
- Made his name at In De Wulf in West Flanders
- Later opened the acclaimed Chambre Separee in Ghent
- Trained under Sergio Herman and at Comerc 24 in Barcelona
- Known for radical, fire-driven, terroir-based cooking
Kobe Desramaults key facts
| Born | 7 September 1980, Poperinge, Belgium |
| Nationality | Belgian |
| Known for | In De Wulf; Chambre Separee, Ghent |
| Trained under | Sergio Herman; Comerc 24, Barcelona |
| Style | Radical, fire-driven, terroir-based |
An unconventional path
Kobe Desramaults did not follow a conventional culinary training. He began at seventeen with a stage at Picasso in Westouter, then refined his skills under Sergio Herman at Oud Sluis and at the avant-garde Comerc 24 in Barcelona. That mix of influences – Flemish terroir, cutting-edge technique and Spanish creativity – shaped his highly personal style.
In De Wulf
From 2002 Desramaults built his career at In De Wulf, in the West Flemish village of Dranouter. In 2005, at just twenty-five, he earned his first Michelin star, and in 2008 he was named Young Top Chef of the Year. In De Wulf became a place of pilgrimage for lovers of new, landscape-driven cooking before he closed it in December 2016.
Chambre Separee
In 2017 Desramaults opened Chambre Separee in Ghent, a tiny sixteen-seat restaurant on the ground floor of a tower, where all guests sat at the open kitchen with its grills and wood oven. The experience was likened to theatre, with cooking over fire at its heart, and it earned a Michelin star in the 2018 guide, cementing his reputation as one of Belgium’s most original chefs.
Signature style
Desramaults’s style is radical, elemental and deeply rooted in place. He cooks with fire, foraged and local ingredients, and a strong sense of the West Flanders landscape, turning meals into personal, almost performative experiences. Uncompromising and constantly evolving, he has pushed Belgian cuisine in genuinely new directions.
Kobe Desramaults in context
Desramaults is one of Belgium’s most independent chefs featured on Pickup Table 4, alongside fellow Sergio Herman protege Nick Bril and garden-driven chef Sang-Hoon Degeimbre.
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Kobe Desramaults FAQ
Who is Kobe Desramaults?
A Belgian chef known for In De Wulf and Chambre Separee in Ghent.
What was In De Wulf?
His acclaimed West Flanders restaurant, which he closed in 2016.
What is Chambre Separee?
His tiny, fire-driven Ghent restaurant, awarded a Michelin star in 2018.
Who did he train under?
Sergio Herman and the avant-garde Comerc 24 in Barcelona.
What is his style?
Radical, fire-driven cooking rooted in the West Flanders terroir.
