THE DAY THAT EVERYTHING STARTED
Pierre Balthazar was born in 1970 in Huy, the location of the finishing line for the Flèche Wallonne and the Salon du Vin et de la Gastronomie.
A DREAM EMERGES
At the age of 14 Pierre saw the possibility of a career as a chef while leafing through a “folder of different professions” put together by his father and intended for his older brother. He was seduced by the manual and creative aspect of this profession.
THE FIRST SIGNS
Pierre Balthazar was studying at the CERIA during this year and it was here that he set himself the goal of becoming F&B Manager of the Hilton Hotel now called THE HOTEL!
THE REALISATION OF A DREAM
Pierre was taken on at Seagrill by Yves Mattagne. In his role as assistant chef, he discovered the culinary world in which he wanted to forge his career. A world of beauty. Of accuracy. Of technical prowess.
A FEW STEPS IN THE WORLD OF EVENTS
Pierre acquired experience of the world of events catering with “L’Assiette Gourmande” where he worked with two Michelin star chefs. Thanks to his experience here, he acquired great resourcefulness and the capacity to supply high volume, high-quality gastronomic dishes.
26 years old and already poised on an incredible career as executive chef in the hotel sector. Pierre Balthazar’s career took him all over the Benelux and to Germany. He studied German and in one month was able to recite 50 phrases specific to the trade that enabled him to learn the local methods, rigour and discipline.
THE FIRST TROPHIES
Eager to test his skills against those of other great chefs, Pierre took part in different competitions. He made it to 1st place in the Concours National and 4th place in the Prix Culinaire International de Taittinger.
Pierre made it to 3rd place in the national Bocuse d’Or.
THE SECRET DECADE
On 2 January 2003, Pierre Balthazar was named Executive Chef of the kitchens of the European Council – a position he held for 10 years far away from the flashlights of the media for security reasons. During this decade, Pierre made a great number of new encounters. He took pleasure in sharing his kitchen. His thirst for openness to other culinary cultures was insatiable. In 2009, he thought up, designed and proposed an exchange programme to the Council involving working with major international Michelin star chefs. The suggestion was accepted and was a great hit. The initiative introduced by Pierre Balthazar added a new dimension to the notion of sharing based on outstanding quality and great humility – all of which took place in the kitchens of power and at European summits.
Pierre Balthazar created an innovative concept within THE HOTEL that was unique in its genre and that combined culinary variations on nine seasonal products interpreted personally by two guest chefs from different cultural worlds.
The cuisine of the moment
For Pierre, cooking has always been a way of sharing. Sharing his culinary creations, but more specifcally sharing at the table. It is precisely around the table that he will drive the new ideas he wants to share…