Roger Souvereyns (December 2, 1938) is a

Belgian Belgian may refer to: * Something of, or related to, Belgium * Belgians, people from Belgium or of Belgian descent * Languages of Belgium, languages spoken in Belgium, such as Dutch, French, and German *Ancient Belgian language, an extinct languag ...

Michelin-starred

chef A chef is a trained professional cook and tradesman who is proficient in all aspects of food preparation, often focusing on a particular cuisine. The word "chef" is derived from the term ''chef de cuisine'' (), the director or head of a kitche ...

and former restaurant owner. He received two

Michelin stars The Michelin Guides ( ) are a series of guide books that have been published by the French tyre company Michelin since 1900. The Guide awards up to three Michelin stars for excellence to a select few establishments. The acquisition or loss of a ...

in the period from 1985 to 1993 for his cooking skills in Scholteshof.

Career

Roger Souvereyns started his career in 1953 as an apprentice. Then he gained experience in restaurants in Brussels and Paris. Between 1961 and 1979 he opened various shops in the

Hasselt Hasselt (, , ; la, Hasseletum, Hasselatum) is a Belgian city and municipality, and capital and largest city of the province of Limburg in the Flemish Region of Belgium. It is known for its former branding as "the city of taste", as well as its ...

area, a caterer shop on the Grote Markt in Hasselt, and several restaurants - Salons Van Dijck in Kermt, Sir Anthony Van Dyck in

Antwerp Antwerp (; nl, Antwerpen ; french: Anvers ; es, Amberes) is the largest city in Belgium by area at and the capital of Antwerp Province in the Flemish Region. With a population of 520,504,

, and Clou Doré in

Liège Liège ( , , ; wa, Lîdje ; nl, Luik ; german: Lüttich ) is a major city and municipality of Wallonia and the capital of the Belgian province of Liège. The city is situated in the valley of the Meuse, in the east of Belgium, not far from b ...

. He sold them in 1979. In 1983 he bought and renovated the Scholteshof farm in Stevoort and opened a restaurant. He was one of the first to offer a

farm-to-table Farm-to-table (or farm-to-fork, and in some cases farm-to-school) is a social movement which promotes serving local food at restaurants and school cafeterias, preferably through direct acquisition from the producer (which might be a winery, brewer ...

concept. After the closure and sale of his restaurant at the beginning of the 2000s, he became the Culinary Director at the Flanders Hotel Holding in 2003.

Works

* 1990 ''Der Scholteshof in Flandern'' * ''1998 Feine leichte Kräuterküche''

References

External links

Rosine de Dijn (1995):
Roger Souvereyns im flandrischen Scholteshof. Mit 72 Rezepten
' Willem Asaert (2019):
Roger and I
' {{DEFAULTSORT:Souvereyns, Roger Living people 1938 births Belgian chefs