The chef
Meet Chef Gilbert Van Lee
Born in Limburg, Belgium 🇧🇪, and trained in classic Franco-Belgian gastronomy.
Career
His culinary career spans more than three decades. In Hoegaarden, Chez Gilbert became known for generous, carefully prepared cuisine and a commitment to cooking from scratch. His years of professional experience shaped his approach to contemporary dining.
After moving to Portugal, his work continued in Tomar before bringing him to Vilar Seco, in the heart of the Dão.
Philosophy
Start with exceptional produce and let it speak for itself. His cooking is personal and understated: classic French and Belgian technique, applied to the seasonal ingredients and wines of the Dão.
“Not bigger, but better. Not more guests, but more attention for each guest.”