TIM BOURY

Best of Belgium

Photos: Hablar

Tim Boury – one of Belgium's most acclaimed Michelin-starred chefs!

His passion for cuisine and cooking comes straight from his family, his grandfather and uncles once ran a butcher shop. Born in 1983 in Nieuwkerke,

West Flanders, the Belgian initially pursued a career as a butcher before eventually choosing the path of a chef. Today, he runs the three-star restaurant Boury in Roeselare.

Tim completed his education at the Hotel School Ter Duinen in Koksijde and began his career immediately afterward at the top restaurant Comme chez Soi. There, he met his future wife, Inge Waeles, with whom he still works today. Another significant milestone in his career followed at Sergio Herman’s three-star restaurant Oud Sluis, where Tim Boury became Sous-Chef, and Sergio became his greatest mentor. Today, Tim has long since risen to the ranks of three-star chefs and has been running his restaurant Boury in Roeselare for years. In 2017, he was named “Chef of the Year,” and Gault Millau rates his cuisine at 17.5 points. We spoke exclusively with Tim Boury.

RIZE: Tim, please tell us a bit about yourself. Where and how did you grow up?

Tim Boury: I grew up in Nieuwkerke, a rural part of West Flanders in Belgium, surrounded by fields and forests. My family has culinary roots—my grandfather and uncles were butchers, tirelessly working to deliver products of the highest quality. Their craftsmanship and dedication left a lasting impression on me. I also owe a lot to my mother and grandmother, who prepared meals using fresh, seasonal ingredients and adhered to traditional cooking methods. Watching them cook was fascinating.

When did you first realize that you wanted to become a chef?

At first, I thought I might follow in my family’s footsteps and become a butcher. But as I grew older, I realized I wanted to create complete dishes and not just focus on one part of the culinary process. Cooking allowed me to combine flavors and techniques to create something whole and unique.

So, you attended the hotel school “Ter Duinen”

in Koksijde…

Yes. I graduated from Ter Duinen and earned my diploma. My time there laid the foundation for my culinary career, teaching me the fundamentals of classic techniques and the discipline required in a professional kitchen. After graduating at the age of 18, I started my career at Comme chez Soi, a three-star restaurant specializing in classic French cuisine. It was the perfect starting point, giving me the opportunity to refine my skills in a high-pressure environment and develop a deeper appreciation for the art of fine dining.

You became Sous-Chef at Oud Sluis, the famous three-star restaurant by Sergio Herman. What did you learn from him?

Working under Sergio Herman was one of the most important experiences of my career. Sergio’s relentless pursuit of excellence taught me to strive for perfection in every aspect of the kitchen, from preparation to presentation. He showed me the importance of pushing boundaries and thinking creatively while maintaining discipline and focus. One of the most valuable lessons I learned was his meticulous attention to detail—he examines every element of a dish to ensure it contributes to a flawless final product. This philosophy of care and precision has been central to my approach to cooking ever since.

At what point did you decide to become an entrepreneur and opening your own restaurant?

Opening Boury in 2010 was the defining moment for me as an entrepreneur. It felt like the natural next step alongside cooking—a chance to create a space where I could fully express my vision of fine dining and hospitality. Being an entrepreneur means taking responsibility for your ideas and turning them into reality.

Can you tell us about working with your family?

Working with my wife Inge and my brother Ben is one of the best aspects of my career. Inge is exceptional at managing guest relations and the overall experience, while Ben’s expertise in business and innovation has enabled us to expand projects like “Boury Bottled” (beverage production and distribution). Together, we form a team that combines creativity, professionalism, and familial trust—the key to our success.

What is your approach to cooking?

My cuisine strives for a balance between respecting tradition and embracing innovation. I focus on using seasonal and local ingredients that truly shine in their natural flavors. At the same time, I experiment with textures and techniques to surprise guests. For me, every dish should tell a story—one that feels both familiar and unexpectedly exciting.

How important is the artistic presentation of

your dishes?

It’s crucial—it’s the first impression a guest has of a dish. A beautifully presented plate sets the stage for the dining experience, creating anticipation and excitement.

What was it like to receive your first Michelin star?

It was a moment of great pride and validation. It recognized the dedication and hard work of our entire team. It motivated us to continue striving for excellence and set even higher goals.

How do you think fine dining has evolved over time?

Fine dining has moved toward greater accessibility and a focus on sustainability. Chefs increasingly emphasize local products and creative expression, moving away from rigid traditions. This evolution has opened up new and exciting possibilities for haute cuisine.

What do you consider your signature dish?

Lobster tartare with rowan berries and green apple embodies my philosophy. This dish highlights seasonal ingredients, balances bold and subtle flavors, and incorporates innovative techniques to create something unforgettable.

Your personal favorite meal?

I enjoy simple, hearty meals like fresh pasta or a perfectly cooked piece of meat. I avoid heavily processed foods because, for me, quality and authenticity in food are non-negotiable.

Finally, what advice would you give to

aspiring chefs?

Stay passionate and curious, and always respect your ingredients. Dedication, hard work, and an open mind are the keys to success in this demanding profession. Never stop learning—every challenge is an opportunity to grow.