Peter Goossens (born in 1964 in Zottegem), is a Belgian chef, Michelin-starred for his restaurant Hof van Cleve.

In 1982–1986, he took training at Lenôtre, Pré Catelan, Pavillon d'Elysée, Blanc in Thoissey and at Byblos in Saint-Tropez.

[10] In 2008, he launched his culinary TV-shows on VTM "Mijn Restaurant" and in 2009 "De Beste Hobbykok van Vlaanderen".

[16][17] In 2023, Goossens announced his decision to leave Hof van Cleve at the end of the year.

Goossens contributed to “Where Chefs Eat – A Guide to Chefs’ Favourite Restaurants”, “Koken-Het Handboek” (Hotel School ‘Ter Duinen’), “M.E.P.”, “De Essentie” (Unilever), “Chefs van België”, “De Alchemie van Liefde en Lusten” (Bo Coolsaet), “Food & Wine”, “Een Belgisch kookboek”, “Truffels – ‘s werelds zwarte goud”, “Sterrenchefs van bij ons” (Caudelier), “Havanna’s – grand cru uit Cuba”, “Kaas en Wijn”.

Goossens favourite dishes are Young pigeon 'Anjou‘ with crispy bacon, potato mousseline and black truffle and Grilled turbot with spinach, lobster béarnaise and bouillabaisse puree.