We are pleased to introduce Chef Viki Geunes of three-Michelin-starred Zilte, Antwerp.
Viki’s hospitality career began in the unlikeliest of places: at a college for Industrial Engineering. Gifted in sciences, he had decided to pursue a career in engineering. However, working as a waiter to support himself alongside his course, he soon realised that his attention was more caught up in the world of restaurants than in engineering, and that his purpose was in the kitchen. So, he set out on a journey of self-teaching, devouring all the cookbooks he could find. Boasting a photographic memory, Viki soon found his feet and developed a razor-sharp culinary intuition that still guides him today.
His culinary style isn’t defined by geographical boundaries: each bite is influenced first and foremost by seasonality and by his signature treatment of ingredients, which is based on a value system of honouring and elevating the flavours of the finest produce. Ingredients that appear regularly include oyster, langoustine, artichoke, and pigeon, which are among the chef’s favourites.
The inspiration for the name Zilte came during Chef Viki Geunes’ honeymoon in South Africa, while ordering oysters for his wife Viviane Plaquet. The idea of running a restaurant together was already in the air, but at that moment, Viki saw a postcard, The Lover of Oysters, a lithograph by Honoré Daumier from 1836. He fell in love with the diner's enthusiasm in the picture and decided that when they opened their restaurant, it would be named after the taste of the humble oyster.
Zilte is a Dutch word often used to describe the taste of the sea or coastal air, a sense for Viki that evokes a simple pleasure in nature and its purity. These became the pillars of his philosophy for Zilte, which holds that the dining experience is about more than just food; it’s about creating emotions and memories that extend far beyond the time at the table. Every meal crafted at Zilte captures more than a fleeting moment and becomes a lasting memory.
Zilte is above all a family affair. Since day one, Viki and Viviane have worked side by side on their dream. Now, with their daughter Gitte as Restaurant Manager and their son-in-law Aaron as Head Sommelier, the restaurant is a result of the family’s shared vision. Guests feel the harmony of the four through a seamless yet approachable service that naturally resonates throughout the wider team.
Chef Viki Geunes is available for interviews, brand collaborations, cooking demonstrations, chef collaborations and features.
You can find imagery of Viki and Zilte HERE and press pack HERE.
If you think Viki would be a good fit for something you’re working on, or you would like to discuss media or brand opportunities, please email Cristiana Ferrauti at zilte@lotuslandagency.com