Seoul Food Fest 2023
Our Chef Viki Geunes had the incredible honour of participating in this Seoul Food Fest 2023, cooking alongside some of the world’s finest Chefs.
About the planning; Tuesday: prestigious Grand Star Dinner together with talented Chefs from around the globe. Thursday: Four Hands Dinner with Chef Hans Zhaner from restaurant STAY. Firday: Grand Gala Dinner at Grand Walkerhill Hotel on Chefs Tim Boury, Julien Royer, Jong-Wan Son and many more.
Our Chef his time in Seoul was a whirlwind of culinary inspiration and cultural exploration.
Chef’s at the Parc 2023
‘Chef’s at the Parc’ took place earlier this year in May in The Netherlands. Chef Viki Geunes joined forces with culinary masters during the Opening Dinner of this beautiful Gourmet Festival.
It was an evening of inspiring culinary styles and expertise, where the atmosphere was both refined and intimate, reflecting the deep personal friendships among the Chefs. All this unfolded within the grandeur of Restaurant Voltaire.
Featured Visiting Chefs: Jan Hartwig, Thomas Buehner, Marco Mueller (all Germany); Heinz Beck (Italy) and Viki Geunes (Belgium).
Member of Relais & Châteaux collection
Restaurant Zilte is a proud new member of the Relais & Châteaux collection.
More than a brand, Relais & Châteaux represents a profound philosophy: to make a better world through cuisine and hospitality. And we could not agree more!
Relais & Châteaux, established in 1954, is an association of more than 580 unique hotels and restaurants throughout the world, owned and operated by independent entrepreneurs – mostly families like ours – who are passionate about their craft and deeply committed to forging warm, lasting relationships with their guests.
More info: www.relaischateaux.com
Three Michelinstars for Zilte
Viki Geunes of Zilte in Antwerp received the highest honor from Michelin. “I’ve been in the industry for 25 years and of course, I also feel that young ambitious generation emerging. About a year and a half ago, we decided to make a significant effort again. With success.”
“At last.” That was the sentiment when Michelin hung the third star on the facade of Zilte yesterday afternoon. It took quite a while after Hertog Jan in 2012 for us to have a new three-star restaurant, but also because for Geunes himself, it had been fourteen years since he earned his second star. “Indeed, it’s been a while. And getting a third star was always the ambition!”
Move to the MAS museum in Antwerp
Viki Geunes, chef-owner of the gourmet restaurant ‘t Zilte in Mol, is not only moving himself but also his staff, pots, and pans to the top of the MAS museum in Antwerp, where a kitchen of around 120 square meters will be installed. “No bad words about the Kempen,” the star chef said at the presentation, “but when you get the chance to move to such a vibrant place after ten years, you don’t have to think long.” Along with his wife Viviane Plaquet, Geunes is determined to make it a landmark for gastronomes, not just a ‘museum restaurant’. “We already have the A here, and next year it will go all the way to Z,” he said, referring to the well-known logo of the city and the Z of restaurant ‘t Zilte.”
Viki Geunes chosen as Chef of the Year by G&M
Viki Geunes of restaurant ‘t Zilte in Mol has been chosen as the Chef of the Year by the GaultMillau restaurant guide. The restaurant guide for Belgium and Luxembourg in 2009 was presented on Monday at a press conference in Vilvoorde.
At the age of 36, Geunes started working in a hotel-restaurant when he was 19. Earlier, his restaurant had already received a rating of 18 out of 20. In 2005, GaultMillau named him Young Top Chef.
‘t Zilte receives a second Michelin star.
‘t Zilte in Mol can now officially be referred to as a two-star restaurant. The restaurant owned by Viki Geunes and Viviane Plaquet has been awarded a second Michelin star in the 2008 Michelin Guide.
Chef Viki Geunes of ‘t Zilte was overjoyed when he learned yesterday morning that his restaurant had been awarded a second Michelin star. “I was in the midst of sourcing new ingredients when a colleague informed me of the joyful news. It’s certainly a pleasant surprise, but I had a slight suspicion that we had a chance,” explains the proud chef.
