Caillou

The story

Caillou Restaurant Knokke-Heist: Modern Cuisine by Sander Van de Walle

Caillou: A New Voice in Knokke-Heist

At Caillou, the team has built something distinct. Chef Sander Van de Walle (1986) leads the kitchen, bringing a career shaped by rigorous training and a deep passion for food. His path began in his mother’s kitchen, and his early focus on desserts gave him a precision he applies to every dish.

Sander’s journey includes years as Frederik Deceuninck’s right-hand man at Restaurant Sel Gris, following internships at acclaimed kitchens like ‘t Hof Van Cleve, Zaranda in Mallorca, and Likoké in France. In 2018, he was named first chef of Belgium by the Prosper Montagné competition and was later inducted into the Order of the 33 Masterchefs of Belgium. This pedigree is the foundation of the modern cuisine at Caillou.

Front of house, Camille Steenhuyse (1991) brings over a decade of experience from Sel Gris. Her eye for detail and spontaneous warmth turn a meal into a genuine experience. Together with Frederik Deceuninck, who acts as mentor and inspirer, they have created a restaurant that feels both ambitious and at ease.

The dining room reflects this balance—an atmosphere that supports the cooking without pretense. The kitchen’s modern cuisine is the clear focus, and the Michelin Recommended award recognizes the precision and care on the plate. Caillou is a place where technique and hospitality meet, in the heart of Knokke-Heist.