18 JUNE 1992
Lies’ and Guido’s dream of serving delicious food with a glass of frothy regional beer became a reality when they opened their own business: “Brasserant Den Dyver”. Chef Marc Morseau is in charge of the kitchen. Chantal, the daughter-in-law of Lies and Guido, is sous-chef and is responsible for the tea-room pastry.
1 JULY 1992
The oldest son Filip, who has tons of ambition (he graduated from the Hotel School Ter Duinen and did an apprenticeship in ‘t Bourgondisch Cruyce) left De Karmeliet, where he had worked for 2 years as a headwaiter and joined the restaurant team of Den Dyver.
JULY 1997
With the arrival of our second chef, the Japanese Hisao Kameï, Den Dyver we decided to go oriental…
MAI 1998
Brasserant Den Dyver has become a top-quality restaurant under the guidance of Filip.
SEPTEMBER 1999
The youngest son Achim (who also graduated from Hotel School Ter Duinen and did apprenticeships in restaurant Deldijcke, De Gouden Harinck* and De Bergerie**) became the new head chef after he completed a severe 2-year training with Guy Lefebvre.
1 DECEMBER 2004
Lies passed away and Den Dyver suffers a great loss.
SEPTEMBER 2006
Achim has found a new challenge in Antwerp. Tim Cornille (who graduated from Hotel School De Groene Poorte) became the new chef de cuisine, assisted by sous-chef Chantal. Together with Yannick and Wannes they form a very enthusiastic and creative team.
JUNI 2007
Den Dyver has obtained the golden medal on the first “Beer & Gastronomy Award”. A well-deserved reward after years of hard work.
APRIL 2008
Although Guido has reached the age to retire, he’s still active in Den Dyver and does all the administration. Filip is in charge of the restaurant.
