BIOGRAPHY

Chef Jan Van Haute was born and raised in Belgium, where his passion for cooking began early. He attended culinary school at the age of 14 and later worked for the Belgian Royal Family, honing his skills in refined European cuisine. His career then took him around the world, where he explored and embraced diverse culinary traditions that deeply influenced his own style. Among his international experiences, he had the opportunity to work in Tokyo, gaining further inspiration from Japanese techniques and flavors.

In 2009, Chef Jan moved to the United States to serve as the executive chef for the Belgian Embassy. Years later, he brought his expertise to the Goodstone Inn in Middleburg, Virginia. Most recently, he has begun a new chapter as co-owner of the Inn at Vaucluse Spring in Stephens City, where he is leading an exciting renovation and revitalization of the property.