Summary
Mathias Helsen is a seasoned chef with 12 years in professional kitchens, rising from dishwasher to sous-chef and currently serving as Chef de Partie in Westerlo. He brings refined expertise in warm-kitchen techniques—sauces, grilled meats and fish, handmade pastas, breads and pastries—developed through four years in fine dining Italian service. Trusted by his executive chef to co-create dishes and menus, he also manages procurement, stock control and kitchen safety with a disciplined, systems-minded approach. Trained in food engineering and adult culinary education, he pairs technical knowledge with hands-on craft and a collaborative leadership style. Known for a positive attitude and eagerness to learn, he excels at translating high standards into consistent plate quality under pressure.
12 years of coding experience
secundaire, food engineering, secundaire, food engineering at ter groene poorte
adult education, culinary school, adult education, culinary school at piva