Peter Goossens is one of the most important chefs in Belgian history, often called the ‘godfather of Belgian gastronomy’. For nearly four decades he led Hof van Cleve in East Flanders to the summit of European cooking, holding three Michelin stars and elevating Belgian cuisine to international prominence through seasonal, terroir-driven food.
Renowned for his respect for produce and his love of seafood, Goossens made Hof van Cleve one of the defining restaurants of his country, and mentored a generation of Belgian chefs.
TL;DR
- Belgian chef, born in 1964 in Zottegem
- Long-time chef-owner of the three-Michelin-star Hof van Cleve
- Third star since 2005; first in 1994, second in 1998
- Known as the ‘godfather of Belgian gastronomy’
- Seasonal, terroir-driven cooking with a love of seafood
Peter Goossens key facts
| Born | 1964, Zottegem, Belgium |
| Nationality | Belgian |
| Restaurant | Hof van Cleve, East Flanders (3 Michelin stars) |
| Stars | First 1994; second 1998; third 2005 |
| Known for | Seasonal, product-driven Belgian cuisine |
The rise of Hof van Cleve
Peter Goossens built Hof van Cleve, in the East Flanders countryside, into one of the greatest restaurants in Europe. It earned its first Michelin star in 1994, a second in 1998 and a third in 2005 – making Goossens the youngest Belgian chef to reach three stars at the time. For nearly forty years he led the restaurant at the highest level, an extraordinary run of consistency.
The godfather of Belgian gastronomy
Goossens is widely regarded as the ‘godfather of Belgian gastronomy’, a chef who did more than almost anyone to raise the international profile of his country’s cooking. Many of Belgium’s leading chefs passed through his kitchen, and his influence on the national scene has been immense.
A produce-driven philosophy
His cuisine is based on a deep respect for the earth, using the seasons to create dishes from local produce and often inspired by his natural surroundings. Crustaceans are among his favourite ingredients, and Hof van Cleve became famous for its treatment of fresh seafood – refined, precise cooking rooted in the Flemish terroir. In 2023 Goossens announced he would leave Hof van Cleve at the end of the year, closing a defining chapter in Belgian gastronomy.
Signature style
Goossens’s style unites classical technique with a profound respect for produce and season. His cooking is precise and elegant, built on the finest ingredients – especially seafood – and shaped by the landscape around him. It is a benchmark of Belgian fine dining and a model that has influenced the whole country.
Peter Goossens in context
Goossens is a pillar of Belgian gastronomy featured on Pickup Table 4, alongside fellow three-star chefs Gert De Mangeleer and Viki Geunes.
Follow Peter Goossens
Peter Goossens – official site
Peter Goossens FAQ
Who is Peter Goossens?
A Belgian chef, the long-time three-star chef of Hof van Cleve and ‘godfather of Belgian gastronomy’.
What is Hof van Cleve?
His restaurant in East Flanders, which held three Michelin stars from 2005.
How many Michelin stars did it have?
Three, earned in stages between 1994 and 2005.
Why is he so important?
He raised Belgian cuisine’s international standing and mentored many top chefs.
What is he known for?
Seasonal, product-driven cooking with a love of seafood.
