BI’JO’GRAPHY. Jo Bussels is undoubtedly a name that cannot be overlooked on the Belgian culinary scene. Modest by nature, non-conformist, and charged with rich (dry) humour.
He describes himself as an optimistic, enthusiastic, and very sociable person who enjoys life with an open mind — preferably with skis on his feet or running shoes on.
After completing a Latin–mathematics education in Maaseik, he moved to the other side of the country to study at the renowned hotel school Ter Duinen in Koksijde, followed by years of intensive training in top restaurants in Belgium and Switzerland.
Restaurant Rimbaud was born in 2001 as the first shared vision of Valerie and Jo — an intimate and charming restaurant where guests ate what was simmering in the pot at that moment.
Three and a half years later came Radis Noir, where Valerie and Jo secured a high gastronomic position on Antwerp’s culinary scene over 15 years. In between followed the fast-food concept LoveFish, and later Bistrot Magali.
Today, Jo is also active as head chef at restaurant Lilium in the prestigious boutique luxury hotel De Witte Lelie. In his open kitchen, he delivers a true “one-man show”, where guests can almost touch him as he cooks. Jo Bussels is known for his layered and emotional cooking style, where minimalism and depth take centre stage. He is valued for his inspiration, apparent simplicity, and personal honesty.
This “performance” can now be experienced, seen, and tasted exclusively on two days in March:
21.03 at 19:00 — an unforgettable 6-course experiential dinner, or 22.03 at 14:00 — a special Jo Antwerp brunch.
The brunch features a surprise à la carte menu, and the participation fee (ticket price) is €10, which also includes a glass of Mimosa.
Brunch (10 €)
The brunch features a surprise à la carte menu, and the participation fee (ticket price) is €10, which also includes a glass of Mimosa.
