Nils Proost

Chef Nils Proost's culinary philosophy at Neon is deeply rooted in a progressive, sustainable, and 'no-waste' ethos, earning him both a traditional Michelin star and a Green Star. He meticulously strives to minimize food waste, viewing 'waste as just an opinion' and dedicating his daily practice to utilizing every possible part of ingredients—from vegetables and fruits to meat and fish. His approach is defined by a rigorous commitment to seasonality and hyper-locality. He sources all ingredients from local farmers, often visiting the fields himself at the start of each season to ensure the freshest, highest-quality produce. This commitment to 'pure local cuisine' means vegetables harvested just hours before finding their way into his kitchen are considered 'pure topklasse.' The overarching vision extends beyond the plate, encompassing a holistic guest experience where 'balance' is paramount. Proost believes that the culinary journey is a perfect mix of exceptional food and genuine hospitality, considering the ambiance, music, lighting, and welcoming atmosphere to be as crucial as the dishes themselves. His mission is to make guests happy, operating without ego, and continually seeking a new balance where vegetables and fruits take center stage as 'eyecatchers,' with fish from the North Sea and local meats playing a supporting role. His long-term vision includes developing an urban farm on-site for self-harvesting, further solidifying his sustainable principles. Chef Nils Proost's technical mastery lies in his innovative and often labor-intensive techniques designed to transform typically discarded parts of ingredients into 'smaakbommen' (flavor bombs) that deliver a 'turbojet op je tong.' He is a pioneer in creative fermentation and re-purposing, often engaging in 'hidden' work that begins months in advance. Key aspects of his technical style include: * **Coffee waste transformation**: Used coffee grounds are converted into a 'koffieshoyu' (a type of soy sauce), which is then further processed into a caramel. * **Koji fermentation**: He cultivates his own koji, using it as an accelerator to give a second life to various ingredients. For instance, stale bread is combined with koji and salt to create a 'broodmiso' (bread miso) that ferments for at least half a year, eventually forming the base for a unique ice cream served with the coffee-ground caramel. * **Fish utilization**: From cod, he not only makes a traditional fond from the heads but also an original 'garum' (fish sauce). Cod tails are then transformed into fishcakes, which are lacquered with his homemade garum. * **Vegetable whole-use**: A simple cauliflower yields a crumble from its florets, a pickled stem, and choucroute from its leaves. Apple peels are brewed into kombucha for non-alcoholic pairings. Asparagus peels are fermented to provide freshness on the plate later in the year. * **Root-to-stem innovation**: Whole celeriac is roasted, then its peels are dried and later rehydrated with vegetable stock to create a rich cream. This cream is famously served on brioche with lardo and black winter truffle. His approach to flavor and plating prioritizes intense, often surprising tastes derived from these unique transformations, creating dishes that are both deeply flavorful and conceptually groundbreaking in their sustainability.

Career

• Chef/Owner at Petit Cuistot, Lier
• Chef/Owner at Neon, Lier