This young chef learned the tricks of the trade at the Spermalie catering school in Bruges after which he worked in several high-end restaurants in Belgium and abroad. The young chef’s talent was soon spotted.
Gault & Millau recently awarded his restaurant Karel de Stoute a score of 15 out of 20. Fresh products, pure flavours and De Muynck’s creativity make all the difference. One of the best restaurants in Ghent.