Mario Holtzem

Belgium

Mario decided he wanted to be a chef at the age of 7. He studied at Hotel school in Hasselt, where on completion of his course he followed several internships including stints at Figaro and Reserve in Hasselt and Knokke.

He became the owner and main chef of de Boote (Genk) in 2000 and also joined the prestigious ‘Jeunes Restaurateurs d’Europe’, an association of young, talented chefs from European countries, focused on benefiting their client’s gastronomic pleasure and experience. He embarked on a venture to bring about “customized gastronomy”: haute cuisine, tailor made menus and event catering which he now implements at Hangar 58.

Mario is passionate about his work and is always looking to create new and exciting culinary delights for his customers. He has won many awards and titles including, a Crown in the Guide Lemaire, 2004, Laureaat in the Orpha Horecatel competition and Semi- finalist in the Prosper Montagné competition (1997 & 1998).

“Being a chef is what I do, but it is just as well a passion! A passion I love to share with other people, not only in a conventional way – but even so in a more interactive way: giving culinary workshops for example (initiatives like Cook your own dinner i.c.w. Limburg Manager) and demo&live cooking!”

Matías was born in Mexico and moved to Chile in 1990 where he studied gastronomy at INACAP, the Technology University of Chile. Since then he has worked in many prestigious culinary establishments in locations such as Spain, New York, France, Italy and South America.

Matías reviews menus at many upscale restaurants on the request of his colleagues who value his unique gastronomic taste and style. He is also regularly invited to participate at culinary festivals around the world and cook with world renowned chefs such as Juan Mari Arzak, Paul Bocuse, Alain Ducasse and José Ramón Andrés.

Matías conducts classes and workshops for students and professionals at the INACAP and at the Sukalde Restaurante. He will be opening his Sukalde Gastronomical Center including Restaurant, School, Events and Catering Service in the near future.