Wouter Liekens holds a degree in hotel management from the renowned Belgian hotel school Ter Duinen, Koksijde (Belgium).
He started his career as sous-chef at the London Hilton on Park Lane and the Royal Garden Hotel, Knightsbridge. Subsequently, he was executive sous chef at the Hyatt Regency Hotel in Dubai and executive chef at The Great Wall Sheraton, in Beijing and Le Meridien in Vilnius.
His career evolved further from F&B manager to operations manager at the Brussels Hilton. He subsequently became general manager at Hotel Metropole Brussels.
During his professional career he also obtained an MBA at the University of Liverpool (Great Britain) and a CDP at Cornell University (USA).
Currently, he is Creative Hospitality Expert at Cherto, Council Member at GLG (Gerson Lehrman Group). He is the driving force behind Chertoproducts, Lecturer International Hotel Management at the Brussels Business Institute and Expert Guest Speaker at Demos for the European Parliament.
Wouter guided The Egg Brussels, creative centre for events and communication, to optimisation.
Currently Wouter is active as Hotelier in Bouillon: Hotel Cosy, Brasserie Bouillon and Hotel Bouillon. His expertise is in exploiting smal to medium hotels, gastronomy and creating experiences.
