A native of Antwerp, Belgium, Chef Olivier De Busschere studied his craft at Ter Groene Poorte in Bruges, Ter Duinen in Koksijde and received a culinary degree from ACEBE in Antwerp. During his education he apprenticed under Chef Harry Van Rooy and Chef Ivo Van Geel at de Kleine Barreel, Antwerp. Upon completion of the apprenticeship, he became chef de partie and then chef de rottisseur at de Kleine Barreel before leaving to pursue a sous chef opportunity at Brasschaat Country Club in Brasschaat, Belgium. There he worked with Chef Eric Willekens. It was under these mentors that Chef De Busschere developed his passion for sauces, flair for presentation and knowledge of contemporary cuisine.
He arrived in the United States in 2000 and accepted the position of chef de poissonier at Nikolai’s Roof. Under the guidance of Chef de Cuisine Johannes Klapdohr he acquired a heightened level of dedication to the perfection of the classical French kitchen and was inspired to try daring, avant-garde combinations in his culinary creations. He became the Sous Chef at Nikolai's Roof in October, 2003 and later took over as Executive Chef.
Chef De Busschere has done exciting things with the menu at Nikolai’s Roof. He maintains the high standards of the classical French kitchen, while also bringing energizing young flair and perhaps a few touches of his native Belgian cuisine.
Chef Olivier sheds some light on the ingredients behind his incredible dishes. Find recipes, pictures and helpful cooking tips at the Chef's Corner.