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A native of Antwerp, Belgium, Chef De Busschere studied his craft at Ter Groene Poorte in Bruges, Ter Duinen in Koksijde and received a culinary master’s degree from ACEBE in Antwerp. During his education at ACEBE, he apprenticed under Chef Harry Van Rooij and Chef Ivo Van Geel at de Kleine Barreel, a Michelin one-star rated restaurant in Antwerp. Upon completion of the apprenticeship, he became chef de partie and then chef de rottisseur at de Kleine Barreel before leaving to pursue a sous chef opportunity at Brasschaat Country Club in Brasschaat, Belgium. There he worked with Chef Eric Willekens. It was under these mentors that Chef De Busschere developed his passion for sauces, flair for presentation and knowledge of contemporary cuisine.
He arrived in the United States in 2000 and accepted the position of chef de poissonier at Nikolai’s Roof. Under the guidance of Chef de Cuisine Johannes Klapdohr he acquired a heightened level of dedication to the perfection of the classical French kitchen and was inspired to try daring, avant-garde combinations in his culinary creations. Chef De Busschere left Nikolai’s Roof briefly in 2003 for a short stint at The Ritz-Carlton, Buckhead as assistant banquet chef and trainer. He returned to Nikolai’s Roof as sous chef in October 2003 with his sights set on advancement.
Chef De Busschere has exciting plans for the menu at Nikolai’s Roof. He will maintain the high standards of the classical French kitchen, while also bringing energizing young flair and perhaps a few touches of his native Belgian cuisine.
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