Born in England and raised in France, 29-year-old Alexander Baert boasts an impressive resumé, having honed his skills under some of Europe’s most esteemed chefs, including Alain Ducasse, Anne-Sophie Pic, and Rasmus Kofoed of Copenhagen’s renowned Geranium.
His culinary journey led him to Marchal, where he began as assistant head chef, while later earned the role of Head Chef with ambition, creativity and a deep passion for French cuisine.
Alexander Baerts cuisine is delicate yet bold, rooted in seasonality and perfected through impeccable sauces. He loves reinterpreting classic dishes with a modern perspective, playing with textures and flavors to create memorable experiences.
You will find timeless classics like Canard à la Presse, Pithivier, and Crêpes Suzette, alongside contemporary, delicate creations such as his newly created carrot dish with smoked yogurt and hibiscus.
Alexander Baert is set to further elevate Marchal’s reputation, combining his expertise with the restaurant’s longstanding Nordic tradition of excellence. His unique vision and dedication to innovation will undoubtedly shape the future of Marchal.
VISION FOR MARCHAL
"At Marchal, I seek to honour the classics while infusing them with a fresh, modern touch. My cooking is about balance—between tradition and innovation, comfort and surprise. My goal for Marchal is to push boundaries while staying true to my vision, the essence of great hospitality, and the pursuit of excellence." Alexander Baert