Meet Chef and Co-owner Jan Van Haute

     Born and raised in Flanders, Belgium, Chef Jan Van Haute brings over two decades of global culinary experience to the company, grounded in classical French training and enriched by a passion for local sourcing, sustainability, and cultural storytelling through food.

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     At just 14, Jan entered the prestigious Culinary School 'Spermalie' in Bruges, where he underwent five years of rigorous training. While still a student, he earned early acclaim by leading a European competition team that successfully ran a prestigious restaurant in Brussels for a week—winning top honors. Following his graduation, he was appointed as sous chef for Queen Fabiola at Stuyvenberg Castle in Brussels. 

 

     Jan’s early career took him across the world, including time at the revered Ryu Gin in Tokyo, where he deepened his understanding of refined techniques and seasonal Japanese cuisine. This global influence became a hallmark of his style: classically rooted yet boldly modern, integrating local ingredients with European precision and subtle Asian inspiration.

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    Chef Van Haute relocated to the United States in 2009, to serve as the Executive Chef to the Belgium Ambassador for the United States.  Thereafter,  he has led the kitchens of acclaimed properties including Goodstone Inn in Middleburg, Virginia, where his menus earned praise for their elegance, creativity, and commitment to farm-driven sourcing.

 

     Today, he serves as the visionary / co-owner of The Inn at Vaucluse Spring, which is currently undergoing renovations, and leads luxury catering services throughout Northern Virginia, Washington, D.C., and Southern Maryland through Maison Épicure, a sister company of the Inn.