Inspiring Conversations with Jan Van Haute of The Inn at Vaucluse Spring, Maison Epicure, and Bistro 112

Today we’d like to introduce you to Jan Van Haute.

Jan, we appreciate you taking the time to share your story with us today. Where does your story begin?
I was 12 years old when I told my parents I wanted to enter Culinary school in my home country of Belgium. I got inspired to become a chef by my grandmother when I helped her clean vegetables for my Uncle’s (who was a chef) banqueting business. My parents supported me in choosing this path when I turned 14. I spent 5 years in one of Belgium’s Best Culinary schools, Hotel & Tourism School Spermalie.

At the end of my basic education, I entered a European cooking Competition. We ended up in the top and immediately job opportunities came out of it. I had to make a decision as a 19 year old to take a job as a cook for the Royal Family in Belgium or to go work for a world famous 3 Michelin Star Restaurant in Paris, France. I remember it was one of the hardest decisions of my life at that time.

I ended up working 3 years for Queen Fabiola of Belgium (sadly she passed away a few years ago). But the fact that I missed the opportunity to work in a 3 Michelin starred restaurant weighed heavily on me. So it has been a goal for me since then.

After the Royal Palace, I worked for a Belgian Master chef for 2 years. After 5 years in the work force I struggled with thoughts about whether the kitchen was the right career path for me. I realized I hated routine. I was 23 at that time and I ended up quitting my job and traveling the world for the next 11 months. Together with my good friend Stijn we ended up backpacking through 15 countries on multiple continents. It was the greatest adventure of my life and I came back with so much life experience. I knew that Hospitality was not just a job for me, it was a passion and my life. Since that moment I loved every minute of my life and I love what I do so never felt like this was a job anymore.

After another a 6 month trip to Australia, where I catered Belgian National day at the Belgium Embassy in Canberra and staged (kitchen vocabulary for an internship) for Top Chef Shannon Bennett in his then, very famous Restaurant in Melbourne “Vue De Monde” I realized that top gastronomy was the way to go for me. So after my regret for Paris years ago I decided to try to get a job in the kitchen at Hof Van Cleve (3 Michelin Stars in Belgium). I got the job and returned to Belgium and worked there for about 2 years. This was the best learning experience of my life and it opened doors into my future.

After Hof Van Cleve, I went to stage at a 3 Michelin starred restaurant Ryu Gin in Tokyo Japan. I really admire Japanese culture and foods. In 2009 I moved my entire belongings and my life (2 suitcases) to Washington DC, USA, where I accepted the Executive Chef position for the Belgian Ambassador to the United States.

Since I was a young kid, I wanted to own my own business, so after 5 years at the embassy and after meeting my beautiful wife I decided to jump in a black hole, called entrepreneurship. During the next 5 years, I opened a catering business and 3 waffle bars in Washington DC.

After a business deal that went wrong, I moved my mindset to the countryside (one hour away from DC). I worked three years for Goodstone Inn in Middleburg VA as their Executive Chef for their culinary department (two Restaurants, hotel and Wedding venue). Two Years in COVID shocked the world and I decided that a business model with just one income stream is not something I would do again. Covid made me stand still on the next part of my professional life. At Goodstone, I had learned to run multiple kitchens at the same time so I decided to go in search of my own property. Years later and with some challenges, we are opening a 44 acre Boutique Hotel and fine dining restaurant in the Shenandoah valley, named The Inn at Vaucluse Spring.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
For sure not, raising money is the hardest thing I’ve ever done. Entrepreneurship is a very lonely place. I tried to open a restaurant in DC and we ended up never opening. I tried to stay positive through it all and thats what helped me to get where I am right now. I learned that success comes after failure. I now know that failing is part of the journey. I learned to have a long term vision and I never lose sight of this vision. All of a sudden large issues become smaller hurdles if you keep on focussing on the bigger picture.

Thanks – so what else should our readers know about The Inn at Vaucluse Spring, Maison Epicure, and Bistro 112?
All of my business endeavors are based on the same principles;
Be unique to our guests , Support our local community, and Mentor our Staff
We want to be a driver of Luxury Hospitality in the Shenandoah Valley. A valley that is attractive to multiple industries such as factories, data Centers etc. I want to be part of protecting the natural beauty and history of our valley.

Contact Info:

• Instagram: https://www.instagram.com/innatvauclusespring/ + https://www.instagram.com/chefjanvh/
• Facebook: https://www.facebook.com/profile.php?id=61559633346360
• Youtube: https://www.youtube.com/@Jan-VanHaute