Jordi Hiel a chef’s chef that has impressed and learned from the great in the business. From a young age he was taken under the wings of Ruby Van Beylen of ‘Hof ten Damme’ who helped him grow and flourish. He made the trip to the Faroe Islands where he was taught by Poul Andrias Ziska of ‘KOKS’ how to connect his cooking to the land and create with the purest ingredients. From North sea chefs to Nage, from Gotenborg to Slovenia and from ‘de Jonkman’ in Bruges to ‘Oaxen Krog’ in Stockholm. All over Europe he has travelled to understand how to create the most interesting dishes without forgoing its pureness. This man keeps on growing and will indulge you with a great arsenal of taste, beauty and uniqueness.
