Peter Goossens is a leading Belgian Chef who transformed Flemish cuisine through precision, seasonal ingredients and refined technique. As the force behind Hof van Cleve he defined modern Belgian fine dining and earned lasting international recognition.
Peter Goossens Formal Culinary Training
Born in 1964 in Zottegem, Flanders, Peter Goossens trained at Hotelschool Ter Duinen in Koksijde, a respected Belgian hospitality school. After graduation he completed internships in France, sharpening classical technique at Le Pré Catelan in Paris, Pavillon d'Elysée and Byblos in Saint Tropez.
Those formative experiences in France broadened his culinary vocabulary and informed his approach to texture, sauce and ingredient sourcing. They laid the groundwork for a career that blends French technique with Flemish terroir.
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Peter Goossens Restaurants & Businesses
Goossens built a compact but influential restaurant career rooted in Kruishoutem, East Flanders.
- Yzerberghoeve (1987) – His first restaurant opened in Kruishoutem and marked his transition from trainee to restaurateur, allowing him to test his culinary ideas on a local stage.
- Hof van Cleve (1992) – Launched in Kruishoutem, this became his signature house. The restaurant earned its first Michelin star in 1994, a second in 1998 and a third in 2005, making Goossens one of Belgiums most celebrated Chefs.
- La Rigue at La Réserve, Knokke (2022–2025) – Goossens oversaw the kitchen at La Réserve and helped establish La Rigue as a high end hotel restaurant before stepping down after completing his contract in 2025.
Under Goossens Hof van Cleve maintained three Michelin stars for nearly two decades, a testament to sustained excellence in cuisine, service and hospitality.
Peter Goossens Other Ventures
Beyond his restaurants Goossens has acted as a culinary ambassador for Belgian gastronomy, advising hospitality projects and appearing widely in media to promote local produce and fine dining standards.
His emphasis on Flemish terroir and seasonal sourcing influenced suppliers and peers, helping raise the profile of Belgian ingredients on the international stage.
Peter Goossens Shows
Goossens has had a visible presence on Belgian television and food media.
- Mijn Restaurant – He served as a jury member on this popular Flemish television program, offering critiques and mentorship to contestants.
- Njam! – Regular appearances on the culinary channel helped him reach a wider home audience and share his cooking philosophy.
These appearances reinforced his role as teacher and ambassador, bringing attention to both technique and local ingredients.
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Peter Goossens Awards and Accolades
Goossens has received numerous honors that reflect his impact on cuisine and hospitality.
- Michelin Stars
- Hof van Cleve: First star (1994), Second star (1998), Third star (2005)
- Grand Prix de l Art de la Cuisine (2021)
- Knight in the Order of Leopold (2011)
- Chef of the Year by Gault&Millau Benelux (2004)
- Top 20 in The Best Chef Awards (2018)
- European Hospitality Foundation Award (2017)
- Best Restaurant in the World by WBPStars (2016)
- Best of Award of Excellence by Wine Spectator (2021)
Peter Goossens Personal Life
Raised in a family engaged in trade, Goossens developed an early interest in food and hospitality. His family background grounded his respect for ingredients and local producers.
In 2000 his wife Lieve Fermans became an active partner in the Hof van Cleve enterprise. Their partnership has been central to the restaurants operations and long term success.
Throughout his career Goossens emphasized a philosophy of seasonality, local sourcing and technique, seeking to showcase the best of Flemish terroir in an innovative but respectful way.
Peter Goossens Family and Friends
Goossens and his wife Lieve have worked closely together for decades, balancing front of house, management and culinary direction. Their collaboration has helped the restaurant maintain continuity and high standards.
He is also widely respected among Belgian Chefs and producers, known for mentoring younger cooks and advocating for quality regional suppliers.
Peter Goossens Chef Profile: Conclusion
Peter Goossens is a defining figure in contemporary Belgian cuisine. Through Hof van Cleve he combined rigorous technique with a deep commitment to local ingredients and seasonal cooking, elevating Flemish flavors on the world stage.
His awards, media presence and influence on suppliers and young Chefs have secured his place as one of Belgiums most important culinary voices. His work continues to shape how Belgian gastronomy is seen and tasted internationally.
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