Nick Bril is one of Belgium’s most charismatic chefs, the man behind The Jane in Antwerp – a two-Michelin-star restaurant that first made its name in a spectacularly converted former chapel. Trained under Sergio Herman, Bril developed a refined, layered style that blends precision with influences from around the world.
Creative and rock-and-roll in spirit, Bril turned The Jane into one of the most talked-about restaurants in Europe, and has kept it at the top even after moving to a new home in the city.
TL;DR
- Belgian chef, chef of the two-Michelin-star The Jane in Antwerp
- The Jane first opened in a former chapel in 2014
- Trained under Sergio Herman at three-star Oud Sluis
- Known for precise, layered, world-influenced cuisine
- Relocated the restaurant while keeping its two stars
Nick Bril key facts
| Nationality | Belgian |
| Restaurant | The Jane, Antwerp (2 Michelin stars) |
| Opened | In a former chapel, 2014 |
| Trained under | Sergio Herman (Oud Sluis) |
| Known for | Precise, layered, world-influenced cuisine |
A star pupil
Nick Bril trained at Ter Groene Poorte and then spent years in the kitchen of Sergio Herman’s three-Michelin-star Oud Sluis, just across the border in the Netherlands. Under Herman, one of the most influential chefs of the region, Bril honed his technique and gradually developed his own signature style, in which precision and layered flavours meet influences from the world’s kitchens.
The Jane
In 2014 Bril opened The Jane in a former chapel in the Groen Kwartier of Antwerp – a dramatic, high-ceilinged space that became one of the most photographed dining rooms in Europe. Over the following years the restaurant grew to international recognition and two Michelin stars, combining serious cooking with a bold, contemporary atmosphere.
A new home
After more than a decade in the chapel, The Jane relocated to a converted former warehouse on the Eilandje in Antwerp, and quickly regained its two Michelin stars in the new location. The move confirmed that the restaurant’s success rested on Bril’s cooking and vision rather than any single spectacular setting.
Signature style
Bril’s cooking is refined and profound, built on precise technique and layered flavours enriched by influences from around the world. Charismatic and creative, he pairs serious gastronomy with a modern, energetic spirit, making The Jane both a technical showcase and a genuinely exciting place to eat.
Nick Bril in context
Bril is one of Antwerp’s leading chefs featured on Pickup Table 4, alongside fellow Antwerp chef Viki Geunes and Sergio Herman protege Kobe Desramaults.
Follow Nick Bril
Nick Bril FAQ
Who is Nick Bril?
A Belgian chef, chef of the two-Michelin-star The Jane in Antwerp.
What is The Jane?
His restaurant, which first opened in a converted chapel in Antwerp in 2014.
How many Michelin stars does it have?
Two.
Who did he train under?
Sergio Herman, at the three-star Oud Sluis.
What is his style?
Precise, layered cuisine with influences from around the world.
