{"id":2128,"date":"2018-03-27T08:51:45","date_gmt":"2018-03-27T08:51:45","guid":{"rendered":"http:\/\/www.ehbontwerp.be\/seppenobels-2018\/curriculum-vitae\/"},"modified":"2026-01-23T13:04:19","modified_gmt":"2026-01-23T13:04:19","slug":"a-biography","status":"publish","type":"page","link":"https:\/\/www.seppenobels.be\/en\/a-biography\/","title":{"rendered":"A Biography"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row css=&#8221;.vc_custom_1521035697727{padding-top: 5% !important;}&#8221;][vc_column width=&#8221;1\/4&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading source=&#8221;post_title&#8221; font_container=&#8221;tag:h1|text_align:center&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_separator color=&#8221;black&#8221; el_width=&#8221;20&#8243;][\/vc_column][vc_column width=&#8221;1\/4&#8243;][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1522140838477{padding-top: 5% !important;padding-bottom: 2% !important;}&#8221;][vc_column][vc_column_text css=&#8221;&#8221;]<\/p>\n<h3>2026<\/h3>\n<ul>\n<li>Seppe moves to Antwerp Left Bank with Instroom.<\/li>\n<\/ul>\n<h3>2025<\/h3>\n<ul>\n<li>Citizenship Award 2024 for social impact.<\/li>\n<li>Green Michelin Star for \u2019t Gasthuis (Mechelen), a sustainability award in gastronomy.<\/li>\n<li>Nominated for the ETION Leadership Award 2025.<\/li>\n<\/ul>\n<h3>2024<\/h3>\n<ul>\n<li>No. 1 in the June Foodie Top 100.<\/li>\n<li>International Emmy Award <i>(via Restaurant Misverstand).<\/i><\/li>\n<li><span style=\"color: #333333;\">Seppe Nobels is temporarily moving into the \u201cOud Gasthuis\u201d in Mechelen starting January 2024.<\/span><\/li>\n<li><span style=\"color: #333333;\">On 19 July 2024, Seppe was appointed Commander of the Order of the Crown<\/span>.<\/li>\n<\/ul>\n<h3>2023<\/h3>\n<ul>\n<li><span style=\"color: #333333;\">Number 1 in the Foodie Top 100.<\/span><\/li>\n<li><span style=\"color: #333333;\">Seppe receives a green Michelin star<span style=\"color: #339966;\">*<\/span> for his vegetable-inspired cuisine and sustainable food philosophy.<\/span><\/li>\n<li><span style=\"color: #333333;\">A new &#8220;Restaurant Misverstand&#8221; opens its doors in February 2023 (on broadcaster VRT).<\/span><\/li>\n<\/ul>\n<h3>2022<\/h3>\n<ul>\n<li><span style=\"color: #333333;\">Seppe gets &#8216;De Prijs van de Gelijkheid&#8217; (literally translated: &#8216;The Equality Prize&#8217;): A prize for People who change something substantial in society, in their neighbourhood or in the public debate. People who opt for dialogue, and not for being right. People who dare to point out social problems but refuse to fall into cynicism. People who connect.<\/span><\/li>\n<li><span style=\"color: #333333;\">For a new tv show, Seppe, together with Dieter Coppens, opens the doors of &#8216;Restaurant Misverstand&#8217;. A restaurant with staff diagnosed with juvenile dementia.<\/span><\/li>\n<li><span style=\"color: #333333;\">Seppe receives a badge of honor on July 11 from the Flemish Government, in recognition of his exceptional merits that have contributed to Flanders&#8217; positive image and image.<\/span><\/li>\n<li><span style=\"color: #333333;\"><i>Gault &amp; Millau &#8220;Culinary Innovators&#8221; awards<\/i>: Seppe wins the Education Award and Philosophy Award for &#8216;Instroom Academy&#8217;. Instroom is the only academy in Europe to be listed in the Yellow Guide, Gault &amp; Millau.<\/span><\/li>\n<li><span style=\"color: #333333;\">Michelin Guide: &#8216;Instroom Academy&#8217; receives a Bib gourmand for &#8216;<i>exceptional value for money<\/i>&#8216;.<\/span><\/li>\n<\/ul>\n<h3>2021<\/h3>\n<ul>\n<li>Seppe is elected <em>Man of the Year<\/em> by <em>Weekend Knack<\/em>.<\/li>\n<li>Seppe is the first Belgian ever to win <em>Het Gouden Kookboek<\/em>, the most prestigious culinary-literary prize in the Dutch language area.<\/li>\n<li>Seppes&#8217; Instroom Academy immediately gets 13\/20 from Gault Milau. Quote: &#8216;A wonderful newcomer and immediately a chef&#8217;s hat&#8217;.<\/li>\n<li>Seppe receives a green Michelin star <span style=\"color: #117321;\">*<\/span> for his vegetable-inspired cuisine and sustainable food philosophy<\/li>\n<li>Seppe opens his new restaurant <em>Instroom<\/em> in his hometown Antwerp.<\/li>\n<li>Seppe becomes culinary ambassador for <em>Miele<\/em><\/li>\n<li>Seppe\u2019s fifth book is published: <em>A Cookbook<\/em> (Lannoo Publishers)<\/li>\n<\/ul>\n<h3>2020<\/h3>\n<ul>\n<li>Seppe is elected <em>Culinary Personality of the Year<\/em> in Belgium<\/li>\n<li>Seppe officially becomes member of the <em>Order of The Mastercooks of Belgium<\/em><\/li>\n<li>Seppe is one of the four Masterchefs of <em>&#8216;Taste of the world&#8217;<\/em>, the biggest digital festival in the world<\/li>\n<li>Seppe is Head Chef at the Belgian Royal Dinner at the Hotel School in Koksijde<\/li>\n<li>Seppe is honoured as <em>Ambassador of the Year<\/em> by the Hotel School of Koksijde<\/li>\n<li>Seppe is the only Belgian chef to be included in the cookbook <em>&#8216;Wild Kitchen<\/em>&#8216;, a &#8220;&#8230;<em>tribute to the innovative chefs of today who have respect for sustainability&#8230;<\/em>&#8221; (<em>Thames and Hudson Publishers<\/em>)<\/li>\n<\/ul>\n<h3>2019<\/h3>\n<ul>\n<li><em>Graanmarkt 13<\/em> features in the prestigious list <em>&#8217;50 best&#8217;<\/em>, the restaurant is added to the list <em>&#8217;50 best to watch&#8217; <\/em>(Discovery)<\/li>\n<li>Seppe is Head Chef and culinary curator at <em>Paradise city<\/em>, the world&#8217;s most sustainable festival (+ 200.000 visitors)<\/li>\n<li>Seppe publishes the <em>Grillmasters-cookbook<\/em>, together with Peter De Clercq, former world champion BBQ<\/li>\n<li><em>Graanmarkt<\/em> 13 is added to the (worldwide) <em>Top 100 Best Vegetables Restaurants<\/em> of <em>We&#8217;re Smart World<\/em><\/li>\n<\/ul>\n<h3>2018<\/h3>\n<ul>\n<li>Together with Peter De Clercq, Seppe hosts the cooking reality format <em>&#8216;Grill Masters<\/em>&#8216; (VIER)<\/li>\n<li>Seppe makes <em>\u2018Het Bord van Morgen\u2019<\/em>, an award-winning documentary series on the food and eating culture of the future. (<em>Canvas, Culinary Innovation Award<\/em>)<\/li>\n<li>Seppe is Guest Chef at the opening of the Breugel exhibition in the <em>Kunsthistorisches Museum<\/em> in Vienna<\/li>\n<\/ul>\n<h3>2017<\/h3>\n<ul>\n<li>Seppe is Head\u00a0chef of the <em>B-eat restaurant by Seppe Nobels<\/em> at the <em>Tomorrowland-<\/em>festival<\/li>\n<li>Seppe is Head Chef of\u00a0the\u00a0<em>International Jazz\u00a0Festival\u00a0Middelheim\u00a0&amp; Ghent<\/em><\/li>\n<li>Seppe is chef of the <em>Royal Lunch,<\/em> offered by the Belgian King Philippe to Indian and Belgian Ministers during the official State Visit, New Delhi, India<\/li>\n<li>Seppe is Head Chef of the <em>Royal diner<\/em> given by Belgian King Philippe and Queen Mathilde in New Delhi, India, for their wedding anniversary (750 guests)<\/li>\n<li>\u200bSeppe figures in <em>Charlie\u2019s<\/em> top 25 of most influential Belgians in the world<\/li>\n<li>Seppe is Head Chef of the <em>Hermes Worldwide Year<\/em><\/li>\n<\/ul>\n<h3>2016<\/h3>\n<ul>\n<li><em>Graanmarkt\u00a013<\/em> is the highest ranked restaurant of the Benelux in the <em>Gault &amp; Millau<\/em> list of the <em>World 25 best Vegetable Restaurants<\/em>.<\/li>\n<li>Seppe is Head\u00a0Chef of the <em>Tomorrowland Festival<\/em> restaurant<\/li>\n<li>Seppe publishes his third cookbook: \u2018<em>Greens that taste like friendship<\/em>\u2019, (Award \u2018<em>Best Vegetarian\u00a0book<\/em>\u2019 by\u00a0<em>Gourmand Cookbook Awards<\/em>)<\/li>\n<li>Seppe starts his collaboration with hotel <em>Santa Clara 1728<\/em>,\u00a0in Lisboa, Portugal. He becomes permanent\u00a0culinary advisor. <em>Santa Clara 1728<\/em>is awarded <em>the best new hotel of the world<\/em> (Wa<em>llpaper 2018<\/em>), and is rated in the <em>top 50\u00a0of the world<\/em> by <em>Cond\u00e9 Nast\u00a0Traveler Magazine<\/em><\/li>\n<li>Seppe gives a cooking demonstration at the <em>Museum\u00a0f\u00fcr\u00a0Moderne Kunst<\/em>(Frankfurt,\u00a0Germany)<\/li>\n<li>\u200bSeppe gives a cooking demonstration on the main stage of the\u00a0<em>Rolling Pin Chef Days<\/em> (Graz, Austria)<\/li>\n<\/ul>\n<h3>2015<\/h3>\n<ul>\n<li>Seppe is elected <em>Best Young\u00a0Chef<\/em>in the San\u00a0Pellegrino-guide<\/li>\n<li>Seppe becomes member of the <em>North Sea\u00a0Chefs<\/em>, a culinary movement that promotes unknown North Sea fish and <em>by-catch<\/em><\/li>\n<li>Seppe publishes his second cookbook: \u2018<em>Vegetables that sparkle the conversation<\/em>\u2019<\/li>\n<\/ul>\n<h3>2014<\/h3>\n<ul>\n<li>Seppe is elected <em>Best Vegetable\u00a0Chef of Benelux<\/em> by <em>Gault &amp; Millau<\/em> and <em>We\u2019re Smart<\/em><\/li>\n<\/ul>\n<h3>2013<\/h3>\n<ul>\n<li><em>Graanmarkt 13 <\/em>gets the award of \u2018<em>Most Inventive Restaurant in Belgium<\/em>\u2019 by\u00a0<em>Pittig Magazine<\/em><\/li>\n<\/ul>\n<h3>2010<\/h3>\n<ul>\n<li>Seppe opens his first restaurant as Head Chef: <em>Graanmarkt\u00a013<\/em> &#8211; together with business partners Ilse Cornellisen en Tim van Geloven<\/li>\n<li>Seppe becomes\u00a0\u200bmember of the <em>Flemish Kitchen Rebels<\/em>, an initiative by the <em>Flemish Tourism Service<\/em> to promote Flemish cuisine worldwide<\/li>\n<\/ul>\n<h3>2009<\/h3>\n<ul>\n<li>Seppe publishes his first cookbook: \u2018<em>Seppe\u2019s Cookbook for kids<\/em>\u2019<\/li>\n<\/ul>\n<h3>2007<\/h3>\n<ul>\n<li>Seppe is <em>television Chef<\/em>in the popular daily kids program \u2018<em>De\u00a0Wereld\u00a0van K3\u2019<\/em>, on Belgian and Dutch national TV<\/li>\n<\/ul>\n<h3>2005<\/h3>\n<ul>\n<li>Seppe wins 4 of the 6 main prices at the\u00a0Belgium competition \u2018<em>Best Junior\u00a0Chef<\/em>\u2019<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1522140870020{padding-bottom: 1% !important;}&#8221;][vc_column][vc_separator][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1522140847003{padding-bottom: 5% !important;}&#8221;][vc_column][vc_column_text]<\/p>\n<h3>4-Hand Dinner Nights<\/h3>\n<ul>\n<li>2017: Aratz,with\u00a0Xabier\u00a0Zabaleta, chef and\u00a0president of\u00a0the \u00a0Asociacion\u00a0de\u00a0Asadores\u00a0Jakitea, San Sebastian, Spain<\/li>\n<li>2017: Colette\u00a0for\u00a0Sarah\u00a0Andelman, Rue Saint-Honor\u00e9, Paris, France<\/li>\n<li>2016: The Grain Store\u00a0with\u00a0Bruno\u00a0Loubet, London,\u00a0UK<\/li>\n<li>2015: The\u00a0Temple\u00a0Restaurant\u00a0\u2019TRB\u2019\u00a0with\u00a0Sydney De Hart, Beijing, People\u2019s Republic of\u00a0China<\/li>\n<li>2015: Zotman\u00a0with\u00a0Dmitry\u00a0Zotov,\u00a0Moscow, Russian Federation<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row css=&#8221;.vc_custom_1521035697727{padding-top: 5% !important;}&#8221;][vc_column width=&#8221;1\/4&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading source=&#8221;post_title&#8221; font_container=&#8221;tag:h1|text_align:center&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_separator color=&#8221;black&#8221; el_width=&#8221;20&#8243;][\/vc_column][vc_column width=&#8221;1\/4&#8243;][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1522140838477{padding-top: 5% !important;padding-bottom: 2% !important;}&#8221;][vc_column][vc_column_text css=&#8221;&#8221;] 2026 Seppe moves to Antwerp Left Bank with Instroom. 2025 Citizenship Award 2024 for social impact. Green Michelin Star for \u2019t Gasthuis (Mechelen), a sustainability award in gastronomy. Nominated for the ETION Leadership Award 2025. 2024 No. &hellip; <a href=\"https:\/\/www.seppenobels.be\/en\/a-biography\/\" title=\"A Biography\" class=\"read-more\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"class_list":["post-2128","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Biography - Seppe Nobels<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.seppenobels.be\/en\/a-biography\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A Biography - Seppe Nobels\" \/>\n<meta property=\"og:description\" content=\"[vc_row css=&#8221;.vc_custom_1521035697727{padding-top: 5% !important;}&#8221;][vc_column width=&#8221;1\/4&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading source=&#8221;post_title&#8221; font_container=&#8221;tag:h1|text_align:center&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_separator color=&#8221;black&#8221; el_width=&#8221;20&#8243;][\/vc_column][vc_column width=&#8221;1\/4&#8243;][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1522140838477{padding-top: 5% !important;padding-bottom: 2% !important;}&#8221;][vc_column][vc_column_text css=&#8221;&#8221;] 2026 Seppe moves to Antwerp Left Bank with Instroom. 2025 Citizenship Award 2024 for social impact. Green Michelin Star for \u2019t Gasthuis (Mechelen), a sustainability award in gastronomy. 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