Olivier de Vinck de Winnezeele is a self-taught chef. It all started with a student job to pay for his studies, which soon turned into a fully-fledged passion for cooking. He then learned the ropes in top houses, mainly in Spain, before founding Kommilfoo in 1998 with Inge, your hostess. The spacious interior is depicted by an elegant peaceful vibe. A blue-chip establishment in Antwerp’s trendy Zuid district and the guarantee of outstanding produce. Creative and talented, Vinck de Winnezeele has a knack for adding a new spin to recipes, courtesy of his work on structure and his surprisingly delicate side dishes. Examples of the chef’s boundless versatility include medium rare lamb cutlets with crispy fat, paired with spicy couscous and a gutsy rosemary gravy or a wickedly tempting and subtle confection of vanilla, buckwheat and apple. The chef, despite his culinary achievements, continues to innovate in pursuit of ever more perfection, much to our delight.