From 0 to 2 Stars for Create by Guido Braeken – Van Oys Maastricht Retreat

Maastricht, The Netherlands – The Netherlands 2025 MICHELIN Guide has just been unveiled, and the stars are shining brightly over the south of the country. Van Oys Maastricht Retreat, a 5-star superior estate and member of The Leading Hotels of the World, is celebrating a major milestone: its flagship fine dining restaurant, Create by Guido Braeken, has been awarded two coveted MICHELIN stars.

Chef Guido Braeken is a phenomenon. In 2022, he became the first chef in the Netherlands to immediately earn two MICHELIN stars. In early 2025, he made the move to Create at Van Oys Maastricht Retreat – and now the prestigious culinary guide has once again awarded him from 0 to 2 MICHELIN stars. This places Maastricht and the wider Limburg region firmly on the international culinary map, offering an accessible new gourmet destination just a Eurostar journey from London.

Photo credits: Guy Houben, Pieter d’Hoop, Fonnie Braeken

For chef Guido Braeken the recognition marks another milestone in his culinary journey.

Guido Braeken: ‘I am both deeply happy and profoundly grateful to once again be recognised as a two-MICHELIN-starred chef. For me, this is not only an acknowledgment of my craftsmanship but also a sign of trust in my consistency,’ says Guido Braeken. ‘Over the past months, my team, my right-hand man Max van der Sterren and I have worked tirelessly. These two stars are a true reward for that intense and often nerve-wracking effort in a completely new environment. Without the dedication and expertise of my team, such an achievement would never have been possible. I am also grateful to the owners and management of Van Oys Maastricht Retreat for their trust and for the opportunities they have given us. My heartfelt thanks go as well to my family and friends for their patience and support during this demanding period. Thankfully, those challenging months are now behind us. Last but certainly not least, I wish to thank the many guests we have had the pleasure of welcoming and delighting at Create. Their loyalty and appreciation mean the world to us – satisfied guests are our best ambassadors. Their encouragement motivates us to continue on this path. My team and I are only at the beginning of a new journey – one that will put Van Oys Maastricht Retreat, and this region, firmly on the international culinary map.’

While Braeken leads in the kitchen, restaurant manager Mark Schellingerhout oversees the guest experience. Create has already been nominated internationally for its interior design, but according to Schellingerhout, it is the team spirit that stands out.

Mark Schellingerhout: ‘Achieving two MICHELIN stars after just half a year is an exceptional event in the history of the MICHELIN Guide. This high rating shows how proud we can be of our teamwork – our staff are highly motivated, exceptionally skilled and fully committed to creating an outstanding culinary experience for our guests. I want to extend special thanks to our young sommelier, Michael Pascaud. He is an extraordinary talent who is seizing the opportunity to grow into a top professional.

His vast knowledge and refined way of engaging with our guests have undoubtedly played a role in our MICHELIN recognition. Earning two MICHELIN stars in our opening year is truly a dream come true. At the same time, it motivates us to give our very best each and every day. At this level, only the very best is good enough – we cannot afford missteps. As for the future – well, that is written in the stars.’

For Michel and Leon Maes, owners of Van Oys Maastricht Retreat, as well as the team of 90 permanent staff, 6 October 2025, will long be remembered. The same goes for Managing Director Marc Alofs. He was the one who first convinced the owners of both the viability and the socio-economic value of creating a 5-star Superior hotel — and joining The Leading Hotels of the World — in this remote corner of the Netherlands. He then assembled a team of highly skilled specialists in a volatile and extremely competitive industry in the midst of transition.

For Marc Alofs, the stars are the result of bold vision and strong execution: ‘Congratulations to Guido and his team – well done! In my long career, it is the first time I have had the honour of congratulating a chef on such an exceptional achievement in culinary history. It was a courageous step for him to leave an established name like Julemont in Wittem for a project still in development in Oost-Maarland. I was able to convince him of Van Oys’ potential and chances of success, and together we spent countless hours shaping the vision for Create. True to the motto ‘where there’s a will, there’s a way’, we pieced the puzzle together – and the result has exceeded expectations. Guido and I worked together for seven years at La Butte aux Bois in Lanaken, long before Van Oys. I saw him grow and flourish there, and we know exactly what to expect from each other. That mutual trust is invaluable when your ambition – like ours with Van Oys – is to quickly become the culinary hotspot of a region with such a strong gastronomic tradition. To win recognition in our opening year demands an all-hands-on-deck mentality every single day. The fact that we succeeded is thanks to the entire team at every level. After all, a chain is only as strong as its weakest link.’

Marc Alofs explains, ‘The MICHELIN Guide is the most important culinary benchmark in our industry. Its ratings are crucial for a fine dining restaurant like Create. For the clientele we attract as a 5-star Superior hotel and member of Leading Hotels of the World, the MICHELIN Guide is arguably the most important guide of all. Van Oys is the only top-tier hotel in the region that offers the best of both worlds – this positions us a step above the other luxury hotels in the area. That’s both good and challenging news. Because when you set the bar high, you have to live up to those expectations – day after day.’

‘The criticism that MICHELIN-starred restaurants have become unaffordable is, in my view, unfounded. Quality comes at a price! That applies to both the products and the skilled professionals in the kitchen and in the dining room. Our industry is facing sharply increased energy and labour costs. In my experience, the clientele we serve operates in the same financial bracket and understands these challenges. In other words, they don’t find it unusual that restaurant prices are rising. Our guests come from all over the world and believe me – they know how to compare what they pay elsewhere for similar dining experiences.’

Designed by renowned Dutch architect Paul Linse, Create’s interior draws on holistic philosophy. Three sculptural circular seating objects symbolise the sun, moon, and mother earth – nature’s timeless providers of ingredients. Indoors and outdoors merge seamlessly, highlighted by a striking suspended tree trunk sourced from the estate itself.