Alexandre Ciriello

Executive Chef

After graduating from hotel school, Alessandro began his career with Peter Goossens, before moving on to Yves Mattagne, where he learned the meticulousness and creativity of the trade, and took part in Objectif Top Chef, Philippe Etchebest's TV cooking competition.

Alexandre Ciriello, a creative and passionate chef, heads up the restaurant L'Horizon, where he reinvents contemporary cuisine with a unique approach inspired by his extensive travels around the world. Trained at the Pierre Romeyer Culinary School and having worked alongside culinary legends such as Peter Goossens (Hof van Cleve) and Yves Mattagne (Sea Grill), Alexandre quickly distinguished himself through his talent and innovative vision.

Since 2017, his restaurant has offered guests a true invitation to travel, where each dish tells a story inspired by the flavors and culinary techniques he has brought back from his explorations. His love for exceptional ingredients and his creative flair are evident in signature dishes such as Roscoff crab, sea urchin tongues, and oscietra caviar.

Honored by Gault&Millau as “Discovery of the Year” in 2018 and “Young Chef of the Year” for Wallonia in 2023, Alexandre continues to surprise his guests with cuisine that is as bold as it is refined. Through custom-designed menus and an intimate atmosphere, he offers a true gastronomic journey in a warm and exclusive setting.