BIOGRAPHY

Chef Jan Van Haute

Chef/Proprietor, The Inn at Vaucluse Spring

Chef Jan Van Haute is a Belgian-born culinary professional preparing to reopen The Inn at Vaucluse Spring in Virginia's Shenandoah Valley, with a target opening in late 2026. His vision for the historic property is to create a destination dining and guest experience rooted in tradition, innovation, and community.

In October 2025, Van Haute was formally inducted into Les Disciples Escoffier International, one of the world's most prestigious culinary societies, during a ceremony at Restaurant L'Avant-Garde in Georgetown. The induction took place in the presence of Michel Escoffier, great-grandson of Auguste Escoffier, and recognized Van Haute's commitment to culinary excellence and hospitality. He was also selected among a distinguished group of Michelin-starred chefs to participate in the 95th Anniversary Gala at The Pierre Hotel in New York.

Prior to Vaucluse Spring, Van Haute served as Executive Chef at Goodstone Inn & Restaurant in Middleburg, Virginia, overseeing both the award-winning fine dining Conservatory and the more casual Bistro. Earlier in his career, he founded Haute Saison Catering and Saison Wafel Bar in Washington, D.C.

Van Haute brought his European-trained expertise to Washington, D.C., where he managed all food, beverage, and hospitality operations at the Belgian Embassy, cooking for royalty, government ministers, and industry leaders. He traces his classical culinary foundation to Hof van Cleve, Belgium's three-Michelin-starred restaurant. At the beginning of his career, he served as personal chef to Queen Fabiola at the Royal Palace of Belgium from 2000 to 2002.

It's this same devotion to craft — and to the people behind great food — that inspired The Artisan Chef.