ABOUT
JAN VAN HAUTE
Jan Van Haute is an innovative hospitality entrepreneur and globally acclaimed chef with over two decades of culinary expertise. As the visionary Chef Proprietor at The Inn at Vaucluse Spring, Van Haute has pioneered the Avant Farm approach, a revolutionary culinary concept that seamlessly blends haute cuisine with hyper-local, sustainable farming practices.
Born in Oostende, Belgium, Van Haute's culinary journey began at 14 when he enrolled in the prestigious Spermalie Hotel and Tourism School in Bruges. His illustrious career includes cooking for the Belgian Royal Family and serving as Executive Chef at the Belgian Embassy in Washington D.C., where he was named Best Embassy Chef in 2010.
Van Haute's innovative spirit is evident in his creation of the Avant Farm concept, which will be showcased at Carduelis, his upcoming restaurant at The Inn at Vaucluse Spring, set to open in 2025. Avant Farm represents a culinary breakthrough that pushes the boundaries of farm-to-table dining, emphasizing not just seasonal ingredients but the entire ecosystem of the farm. This concept celebrates soil-building crops alongside traditional favorites, creating a menu that evolves with the landscape and reflects a deep commitment to sustainability and creativity.
His global perspective has been shaped by his work in several Michelin-starred restaurants, including the three-starred Hof van Cleve in Belgium and the three-starred Ryugin in Tokyo, Japan. Van Haute has also held positions at Vue de Monde, a top restaurant in Melbourne, Australia. These experiences have been instrumental in developing his unique approach to hospitality and the Avant Farm philosophy.
Throughout his career, Van Haute has consistently pushed culinary boundaries, from founding Haute Saison Catering to helming kitchens at renowned establishments like Goodstone Inn & Restaurant and Hillbrook Inn & Spa. His innovative approach has redefined farm-to-table dining and established him as a true culinary pioneer.
At The Inn at Vaucluse Spring, Van Haute will continue to create authentic, rejuvenating experiences for guests, combining world-class hospitality with Michelin-quality cuisine. His commitment to local, artisanal products and sustainable practices, as embodied in the Avant Farm concept, will surprise and delight guests with unexpected touches, transforming each stay into a memorable journey of culinary and sensory discovery. With Carduelis on the horizon, Van Haute is set to further cement his status as a culinary innovator, redefining the farm-to-table experience for a new generation of discerning diners.
