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Elliott Van de Velde

Chef & co-founder of Hearth & Entropy
Young Chef of the Year 2025 in Brussels by G&M Committed gastronome. Intuitive & innovative chef. His cuisine is based on intuition and finesse. Playing with textures and harmonious flavors, his creations bear witness to pure savoir-faire and a deep understanding of the power that emanates from simplicity. The result is a culinary experience that surprises as much as it inspires.

“With my cooking, I want to honor nature,” confides Elliott, who transforms local produce and seasonal vegetables into veritable culinary masterpieces. Like this simple zucchini, lacquered and marinated with sake and a juice flavored with a hint of chartreuse and shiso. Or his work with onions, where, candied, he garnishes them with a spelt and lentil risotto before accompanying them with leek kimchi and a leek green mousseline. Elliott doesn't just sublimate vegetables, he brings the essence of flavors to the plate.

The title of Young Chef of the Year 2025 in Brussels highlights Elliott Van de Velde's perseverance in his drive to offer committed, sustainable plant-based gastronomy. With his deep respect for nature and exceptional creativity, he sets a new standard in the Brussels culinary world.

Excerpts from Gault & Millau 2025, during the presentation of the Young Chef of the Year award for Brussels by the famous guide.