Michael Vrijmoed built his experience in the kitchens of renowned chefs such as Guy Van Cauteren and Peter Goossens, where he worked for many years as sous-chef at Hof van Cleve. 

This classical foundation now forms the basis of his distinctive culinary style at Vrijmoed in Ghent, which has been awarded two Michelin stars.

Vrijmoed seeks complexity through simplicity, always placing technique at the service of flavour. The result is a contemporary, dynamic cuisine with a strong personality and a distinctive signature.

In his kitchen, flavour, creativity and the quality of the ingredients take centre stage. Vegetables often play a prominent role, combined with refined preparations, surprising contrasts and influences from a variety of culinary traditions.