Dimitri Proost

Chef Dimitri Proost's culinary philosophy is deeply rooted in a classic à la carte tradition, which he meticulously perpetuates at HAUT. He champions a 'back to basics' approach, where the inherent quality and taste of the product take precedence. This classical foundation is elegantly infused with strong Asian influences, primarily inspired by his extensive travels and immersion in diverse foreign cultures, notably Japan and the Middle East. He views dining as an all-encompassing experience, meticulously crafting every detail and valuing guest feedback in the continuous evolution of HAUT's culinary identity. He also ensures inclusivity by offering full-fledged vegan and vegetarian delights. Ingredient sourcing is central to Proost's ethos. He proudly declares the North Sea as his 'vegetable garden,' emphasizing a profound connection with his surroundings and nature. This commitment extends to a sustainable 'nose-to-tail' or 'fin-to-bone' philosophy, utilizing bycatch and minimizing waste. For ingredients not available locally, particularly for his Japanese-inspired dishes, he relies on local importers in Japan who meticulously select exceptionally high-quality products from regional markets. However, he maintains a strict balance, never importing what can be sourced at comparable quality locally. Proost's overarching vision extends beyond his kitchen to the revitalization of Ostend as a premier culinary destination. He aims to elevate dining to an art form, a 'symphony for the senses,' where each dish is a 'canvas for the eyes' and a 'feast for the taste buds.' His approach is a constant pursuit of perfection, exploring the limits of creativity through a fusion of tradition and innovation. He seeks to revive the grandeur of the past through his culinary offerings, all while fostering a playful yet refined fine dining experience, where guests can truly disconnect and immerse themselves in unforgettable memories. Chef Dimitri Proost's technical approach is characterized by a sophisticated fusion of classical French techniques with profound Asian, especially Japanese, influences. He navigates tradition and innovation with his 'santoku knife,' constantly pushing creative boundaries while maintaining an unwavering focus on the essence and simplicity of the product. His dishes are crafted to be a multi-sensory spectacle, where 'flavors, textures, and aromas flow together freely and boldly,' transforming each plate into a visual 'painting' and an auditory 'symphony.' He pays meticulous attention to plating, lighting, and presentation, treating every dish as a potential signature creation. Among his legendary signature dishes that exemplify this mastery are: * **North Sea Crab** with parsley root, citrus, and caviar. * **Turbot** accompanied by a classic vermouth sauce, veal tongue, and herring roe. * **Langoustine in Bisque** with Japanese curry. * **Sea Bass** in a delicate dashi. * **Pain Perdu** (French Toast) with fig ice cream. He extends this artistry to fundamental elements like bread and butter, offering three house-made varieties of bread, along with his own pastries. At HAUT, guests can even witness the chef's precision firsthand at the chef's table, where fish is filleted before their eyes, embodying his commitment to an interactive and transparent culinary experience.

Career

• Kok at Monico, Antwerp Metropolitan Area
• Chef at 2wheelers, Antwerp Metropolitan Area
• Chef De Partie at 't Fornuis, Antwerpen
• Head Chef at te kook, Antwerp Area
• Chef at Raionnoko, Antwerpen
• Executive Chef at Haut Oostende, Oostende

Mentored by Johan Segers, Dimitri Proost's Father.