Bruges Belgian Bistro
“I’m not a chef; I’m a pilot who just happens to love good food.” Pierre Vandamme laughs as he reflects on the winding path that brought him from Belgium to Salt Lake City - and to opening Bruges Belgian Bistro.
In 1992, when Pierre’s wife was transferred to Utah for her job in agricultural management, he saw it as an opportunity to realize a lifelong dream. “I was so excited to come here. It was always my desire to live in the U.S.,” he recalls. His connection to America ran deep; his aunt and uncle had lived on the East Coast, and he had visited his sister when she was an exchange student in the States. “Yes, let’s do it,” he told his wife. They married quickly, organized everything, and moved halfway around the world to start a new chapter.
Settling into life in Utah, Pierre initially worked as a pilot for SkyWest Airlines. But when his career hit a snag, he reimagined his future. While acting as the stay-at-home dad, he began drawing on family recipes passed down through generations in Belgium. In 2004, he launched Bruges Waffles & Frites with a small cart at the Salt Lake City Farmers Market. “At first, I was just trying something fun, but the response was incredible,” he says. Selling authentic Belgian waffles and freshly cut fries, Pierre began to carve out a niche that Salt Lake had not seen before.
In 2011, Pierre opened his first permanent location - a tiny, iconic shack in downtown Salt Lake across from Pioneer Park. With only a stove, waffle machines, and carefully tucked-away ingredients, Pierre and his team produce a menu full of Belgian specialties. Though initially a grab-and-go spot, Pierre recently brought back six indoor seats, creating a cozy space for customers to enjoy their food. “During COVID, we had to rearrange everything for to-go orders, but now we’re restoring that little seating area,” he explains.
In 2012, in the Sugar House district, Pierre built a full restaurant, complete with indoor seating for twenty-five and outdoor space for an additional thirty. This larger location offers a more expansive menu, a family-friendly atmosphere, and the opportunity to host unique events, like the launch of a pajama line by a cast member of Real Housewives of Salt Lake City. However, the ongoing construction in the neighborhood has presented significant challenges for Pierre and other local businesses, affecting foot traffic and visibility.
The heart of Bruges lies in its commitment to authenticity. “I’m not a chef,” Pierre repeats with a smile, “but I know good food.” That philosophy shines in every dish. The fries, a Belgian staple, are hand-cut, twice-fried, and served with a selection of house-made mayonnaise-based sauces inspired by those found in Belgium and Holland. With over ten varieties, customers can try flavors like Andalouse (a tangy mix of mayo, tomato, and pepper) or garlic-rich Aioli.
The Liège waffles are a highlight, made with dough (not batter) and feature imported Belgian pearl sugar, which caramelizes during cooking. They are topped with fresh fruit, Pierre’s dense homemade whipped cream, and rich Belgian chocolate. Recently, Pierre introduced “waffled” sandwiches (called Waffinis), pressing sourdough bread into a waffle iron to create crispy, griddled paninis filled with fresh ingredients like prosciutto, mozzarella, and arugula. “We wanted to offer something lighter, perfect for a quick but satisfying lunch.”
The menu also features iconic items like the Machine Gun sandwich, a baguette stuffed with spicy merguez sausage, fries, and Andalouse sauce. This signature dish gained national attention when it was featured on Man vs. Food, skyrocketing Bruges’ popularity.
For Pierre, family has always been central to his business. His son works with him a few days a week at the downtown shack, and his brother-in-law runs the catering side, handling everything from private parties to weddings. “It’s a family effort,” Pierre says proudly. Even as the business grows, Pierre remains hands-on, constantly finding ways to innovate. He is currently working with Harmons, a local grocery chain known for supporting small businesses, to stock his homemade sauces and frozen waffles. “Harmons is great about prioritizing local products,” he says, explaining that these items will make authentic Belgian food more accessible to customers across Utah.
“It’s so much fun spending time with the customers,” Pierre reflects. What I love most is meeting people and making them happy." He loves hearing their stories, especially when they mention upcoming trips to Belgium. “I always have advice on where to go,” he says with a grin. Whether it is through authentic food or friendly conversation, Pierre finds joy in sharing his culture with his community, but his heart will always pull him towards home. “I love it here,” Pierre says, “but I still miss Belgium.”
