The Dynamic Duo The masterminds behind Hertog Jan Group – Gert De Mangeleer and Joachim Boudens – revive their flagship restaurant in an Antwerp hotel and further expand their culinary empire with innovative concepts. Words: Heleri Rande • Portrait Photography: © Tim Tronckoe
H
e is my best friend, still today. If one
business in 2005, for the first few months we served
day he says he’s done, then I am done
pizza, waffles and spaghetti. We were quickly running
too,” explains Gert De Mangeleer
out of money, so we started to change the menu, step
of his relationship with business
by step, to become more sophisticated,” recounts
partner Joachim Boudens, as we take
De Mangeleer of the beginnings of their culinary
a seat overlooking the impressive
adventure. And more sophisticated they became,
kitchen set-up at Hertog Jan. The duo met in 1999 at
culminating in being awarded a third Michelin star
Zeebrugge’s ‘t Molentje, and, three years later, moved
in 2011. The accolades didn’t stop there; Boudens won
on to what was then Brasserie Hertog Jan in Sint-
recognition as Belgium’s best sommelier in the same
Michielsgestel, a suburb of Bruges. “There was an
year, and in 2014, De Mangeleer was voted European
immediate click on both a personal and professional
Chef of the Year. That same year, they also relocated
level, so we decided to continue working together,”
Hertog Jan to a farm in Zedelgem, a move that brought
adds Boudens. “We think and feel the same way about
them closer to the natural environment and products
most things.”
used in the kitchen.
The duo’s complementary skills – De Mangeleer
Success on the national and international stage also
being the creative in the kitchen and Boudens dealing
brought its fair share of pressure, however. Chinese
with the front of house and group level organisation
and Japanese TV programmes were coming to film at
– make for a solid partnership that is the envy of the
the restaurant whilst the team were doing 120-140
industry, however their journey hasn’t been easy. As
covers every day. “At one point, I just felt I was at the
a matter of fact, none of their decisions over the years
end. It made no sense to keep going like that. I really
have been straightforward. “After taking over the
thought I would never cook again,” explains the chef.