Culinary Concept Architect

Tomorrowland; Antwerpen; On-site; EUR 60,000 - 90,000; Full time

Benefits offered by this job

Close collaboration with Global Head &

Creative ownership of concepts

Opportunity to shape multiple outlets

International culinary concepts

Job summary

Tomorrowland, part of the WEAREONE group, seeks a passionate chef to lead culinary development across international concepts and translate creative ideas into practical execution for high-end gastronomy.

You will collaborate with the Global Head Chef and Development team, mentor colleagues, and contribute to menu updates ensuring the total guest experience aligns with food, atmosphere, and service. Fluent in English and Dutch required; 3 years at a gastronomic level expected.

Qualifications

• 3 years of experience at a gastronomic level.
• Creative mind with ability to translate ideas into practical execution.
• Strong mentoring and coaching skills.
• Fluent in English and Dutch.

Responsibilities

• Support the Global Head Chef at conceptual and operational levels across multiple projects.
• Translate creative ideas into concrete culinary execution.
• Contribute to menu development, seasonal updates, and the overall food experience.
• Ensure concepts are brought to life at a high level.
• Develop and implement restaurant concepts.
• Organize and execute product tests, tastings, and pilot runs.
• Collect feedback to refine concepts.
• Align food, pairing, atmosphere, and total experience.

Skills

Culinary development

Gastronomic level experience

Mentoring

English & Dutch communication

Job description

Tomorrowland, part of the WEAREONE group, seeks a passionate chef to lead culinary development across international concepts and translate creative ideas into practical execution for high-end gastronomy.

You will collaborate with the Global Head Chef and Development team, mentor colleagues, and contribute to menu updates ensuring the total guest experience aligns with food, atmosphere, and service. Fluent in English and Dutch required; 3 years at a gastronomic level expected.