Olly Ceulenaere

Olly Ceulenaere was at the bottom of his hotel-school cooking class. But the pull of the kitchen was strong, and he learned the craft in top restaurants – the hard way. The more experience he gained, the more he understood: it’s not about what you can do with a truffle. It’s about the experience you offer your guests. Today, he does that with effortless ease at Publiek in Ghent. He never asked for a Michelin star, but he got one anyway.