Sergio Herman is looking for staff for new restaurant Le Pristine
Top chef Sergio Herman (multiple Michelin stars) is opening a new restaurant in Antwerp in April. It’s called Le Pristine, the concept is ‘fine casual dining’, and the hunt for a job in this new top kitchen is now open.
Thinking: Sergio? Who? A quick refresher: his cookbook Sobre Mesa is a hit, featuring recipes inspired by Ibiza’s authentic cuisine. For years, he was behind the stove at Oud Sluis, deep in the dark countryside of Zeeland, where he received his first Michelin star in 1995, his second in 1999 and his third in 2005. But Sergio had to move on, so he closed the place in 2013 and opened The Jane (two stars) in Antwerp, Pure C (also two stars), AlRepublic (one) and Blueness. Two Frites Ateliers followed, serving haute friture, and in April, Le Pristine.
Mysterious flair
Exactly what will happen at Le Pristine remains a bit of a mystery. The restaurant will be located on Lange Gasthuisstraat in Antwerp, but Sergio isn’t revealing much about the interior or its character. French bistros inspired him, and he describes it as ‘fine casual dining’. On Facebook, the restaurant is announced as ‘Zeeland terroir with Italian flair’. According to insiders, two chefs from Sergio’s other restaurants will be cooking here, but Sergio will come up with the dishes, and at first he will spend a lot of time in the kitchen here.
https://www.youtube.com/watch?v=jaUI4rO27II
Fucking perfect
Does working in a Michelin-starred kitchen sound like something for you? Via the website, you can apply for a job at Le Pristine, for example as chef de partie, hostess, bartender, front-of-house employee, manager or chef of Le Pristine Café. The advertisement says that the restaurant is looking for people with boundless enthusiasm and a desire to work extremely hard. Want to know what Sergio means by that? Then watch the documentary Fucking Perfect. Not much work experience yet? Students are welcome to apply, and Le Pristine is also looking for dishwashers. Actually the most important job in a restaurant, right?
Photo: Pieter D’Hoop
