Belgium’s culinary scene has earned global recognition at the 2025 Best Chefs Awards, with twelve Belgian chefs honoured among the world’s finest at a ceremony held in Milan, Italy.
The prestigious event, which replaces Michelin stars with “knives” to symbolise levels of mastery, celebrated chefs who redefine gastronomy through innovation, creativity, and excellence.
Leading the Belgian contingent was Tim Boury, from Boury Restaurant in Roeselare (West Flanders), who received three knives, the highest possible accolade.
Boury’s restaurant, already one of only two in Belgium with three Michelin stars, also featured prominently in La Liste’s 2025 global restaurant ranking, further cementing his place among the elite.
Known for his refined dishes that combine modern precision with classical techniques, Boury continues to elevate Belgium’s culinary reputation on the international stage.
Four other Belgian chefs received two knives for their remarkable contributions to fine dining. These include Gert de Mangeleer of Hertog Jan at Botanic (Antwerp); Willem Hiele of Restaurant Willem Hiele (Oudenberg); San Degeimbre of L’Air du temps (Liernu); and Viki Geunes of Zilte (Antwerp). Each of these chefs is celebrated for blending regional ingredients with contemporary flair.
Belgium’s rich diversity in gastronomy was further reflected among those awarded one knife. Honourees include Christophe Hardiquest (Menssa, Woluwe-Saint-Pierre); Nicolas de Cloedt and Caroline Baerten (Humus x Hortense, Ixelles); David Martin (La Paix, Anderlecht); Kobe Desramaults (Eliane Restaurant, Brussels); Benoit Dewitte (Benoit & Bernard Dewitte, Ouwegem); and Floris Van Der Veken (Hof van Cleve, Kruisem).
The awards underscored Belgium’s growing influence in global gastronomy, with its chefs recognised for creativity, sustainability, and a distinctive culinary identity rooted in local traditions.
Meanwhile, Rasmus Munk from Denmark was crowned Best Chef in the World for the second consecutive year. His restaurant, Alchemist in Copenhagen, is known for transforming dining into an immersive experience that merges science, art, and theatre.
Second place went to Ana Roš of Hiša Franko in Slovenia, celebrated for elevating Slovenian cuisine onto the global stage through bold flavours and innovative tasting menus. Himanshu Saini of Trèsind Studio in Dubai claimed third place for reinventing Indian cuisine with a blend of modernity and cultural authenticity.
Special distinctions were also presented: Pía Salazar of Nuema (Ecuador) was named Best Pastry Chef, Jason Liu of Ling Long (China) received the Best Creativity Prize, and Sebastian Jiménez from Ræst (Faroe Islands) won Best New Generation Chef.
Belgium’s strong presence at the 2025 Best Chefs Awards confirms its standing as one of Europe’s leading gastronomic destinations — a nation where culinary artistry continues to thrive.
