Stijn Deschacht

Stijn Deschacht, from Oostende, is a Belgian chef, mixologist and podcaster celebrated for his creativity in both the kitchen and behind the bar.

After an earlier career as a tour manager for metal bands, he shifted his focus to food and drink, becoming a chef and a passionate advocate for culinary experiences that bridge cultures.

Stijn sees food and drink as more than sustenance: they are vehicles of culture, identity and connection. Whether through a dish, a cocktail, or a podcast, he aims to bring together craftsmanship, places and stories. His background in tour management gives him a unique angle on hospitality, atmosphere and narrative.

He trained at De Kruidenmolen in Klemskerke, then worked as chef de partie at Bar Bulot in Zedelgem, followed by positions at Carcasse and Haut, refining his skills in fine dining and seasonal cuisine. He currently serves as Sous Chef at Restaurant Dapper in Ghent.

Alongside cooking, Stijn has achieved recognition in mixology, earning first place in the Belgian finals and third place in the international Graham’s Blend Series Cocktail Competition, earning international appraisal and leading to a collaboration with the arts festival The Crystal Ship. His passion for spirits, particularly Mexican distillates, inspired him to co-found Copitas, Belgium’s first Mexican spirits festival.

He is also the host of Over Eten, a podcast for curious eaters and drinkers, where he explores food, drink, and culinary culture through conversations with chefs, producers, and artisans; positioning Stijn as a recognized voice in the Flemish food scene.

Rooted in West Flanders but inspired by global flavors, Stijn blends craftsmanship, creativity, and storytelling in every aspect of his work.