Interview with JRE-member Bert Brouwers
Normally, top chefs let their culinary creations speak for themselves — every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Bert Brouwers from Stad 10.
Introduction
Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?
My name is Bert Brouwers. I cook in Hamont Achel, in Belgian Limburg, where I run Stad 10. I have been working in hospitality since I was sixteen, and I gained 10 years of experience before opening my own place 4 years ago. Today, Stad 10 is where everything comes together, an intimate restaurant where we start from a French foundation, with influences from all over the world, especially Japanese.
Early inspiration
Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?
My love for hospitality has grown from a young age. My grandfather worked in hospitality, and my mother did as well, so it was always around me. At school we had one hour of cooking per week at a certain point, and that’s when it became immediately clear to me, this is what I want to do. From there I went to hotel school, and that curiosity only grew. I wanted to keep learning, refine techniques, and above all discover how, with flavour and simplicity, you can give people a truly memorable moment at the table.
Philosophy in the kitchen
What is your philosophy when it comes to cooking and creating new dishes?
I always start from the product. When an ingredient is at its best, you don’t need to prove too much. The product is always central here, with a few garnishes that enrich the dish.
I find tension in texture very important, together with sauces that bring everything together. Local products are preferred whenever possible, and I like to combine them with influences that continue to inspire me, especially from Japan, because simplicity and precision come together so beautifully there.
A Signature Dish
Could you share the story behind one of your signature dishes?
We don’t really have one signature dish that is always on the menu. But we do have a signature bite, an amuse-bouche that has been there since day one, crispy chicken bites with foie gras, smoked eel and apple. It’s a small bite, but it immediately tells you what Stad 10 stands for. It has had different sizes and shapes over the years, but the flavours always remain. It’s always the first amuse our guests receive, and for our regulars it feels like coming home. It’s also a bite many guests remember, crispy and soft, rich and fresh, and always that balance you keep tasting.
Culinary Staples
What is your favorite ingredient to work with, and why?
There are so many beautiful products to work with that choosing is almost impossible. If I have to name two favourites, then langoustine and hamachi are two products I really love working with. They are refined and pure, and they demand respect, you can’t hide behind them.
When it comes to vegetables and fruit, I also have many favourites, especially when everything is in season. I love working with local strawberries and asparagus from our village. Those are ingredients that speak for themselves.
The Essence of Stad 10
Can you describe the concept of your restaurant and what makes it unique?
Stad 10 is small and intentionally intimate, with room for about twenty guests. That scale makes it possible to work in a truly personal way, and to make every service feel like a night out, warm and relaxed, but with the finesse of gastronomy. We cook with great attention to flavour, calm and rhythm. The atmosphere is contemporary and cosy, and never distant.
Must-See Attractions
What’s one thing in the area that guests must see or do?
When guests come to Stad 10, they should definitely visit Kaasmakerij Caterinadal in Achel. We work with them for our cheeses, all made locally, and you can really feel the craftsmanship of the region there. And if you’re here, you should also visit the brewery of Achel beer. It’s a place with history, and it’s part of the identity of the region.
Advice for Aspiring Chefs
What advice would you give to aspiring chefs who want to follow in your footsteps?
Stay curious, and be patient. You don’t learn cooking in one season. Work in places where the bar is high, and where you have to keep learning every day. Respect the product, respect your team, and never forget why you started.
