ALEXANDRE REPRESENTS BELGIUM AT THE OSAKA WORLD EXPO!

From Walloon Brabant to Japan: A Young Belgian Chef on a Culinary Mission at Expo 2025

From May 25 to 30, 2025, Chef Alexandre Ciriello proudly represented Belgium during Walloon Week at the Osaka World Expo. Selected by Wallonie-Bruxelles International (WBI) and VISITWallonia, this 28-year-old rising star was invited to showcase Walloon culinary expertise in the prestigious Belgian pavilion, at the heart of one of the decade’s largest international events.

A Promising Career Path

A native of Wavre, Alexandre was immersed in the restaurant world from an early age thanks to his family’s restaurant, Le Caprice. His unconventional and passionate journey led him to train under Michelin-starred chefs such as Yves Mattagne, Peter Goossens, and Maxime Colin. A standout finalist on the TV show *Objectif Top Chef* in 2017, he opened his own restaurant, *L’Horizon*, in Chaumont-Gistoux shortly thereafter.

In just a few years, he has made a name for himself on the Belgian culinary scene. He was named “Discovery of the Year” in 2018, then “Young Chef of the Year” in 2023 by the Gault&Millau guide. His style: contemporary, creative cuisine that highlights local ingredients and prioritizes sustainability.

A Symbolic Mission in Osaka

At Expo 2025, Belgium is developing a pavilion centered on the theme “Saving Lives,” focusing on health, biotechnology, and sustainability. The pavilion, designed by Walloon architect Cyril Rousseaux, illustrates the three states of water (solid, liquid, and gas) through an immersive, human-centered architectural design.

It is within this framework that Alexandre Ciriello was invited to propose a series of reimagined Belgian culinary creations, in harmony with this universal message. He highlighted typical Belgian products while incorporating a Japanese touch: a beautiful exercise in balancing tradition and innovation.

An International Showcase for Wallonia

This participation represents much more than a simple gastronomic event. It underscores the commitment to promoting Walloon excellence on the international stage—not only in science and technology, but also in culture and gastronomy.

For Alexandre Ciriello, it’s an opportunity to convey a powerful message: cuisine is a living art form that embodies human and environmental values. For Wallonia, it’s a concrete demonstration of the appeal of its talent, its dynamism, and its ability to engage with the world.