Dieter Samijn never knew he wanted to be a Chef growing up. Born and raised in Antwerp, Belgium, he began his career as an Electrician after graduating from The Technical School of Duffel in Belgium. He quickly realized this was not his destined path and decided to follow in his younger sister’s foot steps to Culinary school, Hotelschool Ter Duinen in Koksijde in Belgium, where he learned to become a diverse chef.
Following his training at Hotelschool Ter Duinen, where he won an award for Best Belgian Cheese Maître d`Hotel, Dieter worked with world-renowned Chef Alain Ducasse around Europe for two years, specifically at Le Louis XV in Monte Carlo, Commis at Plaza Athenee in Paris, Spoon des Neiges in Gstaad, Switzerland serving as Tournant, then finally returning to Le Louis XV as Commis de Cuisine.
After learning from one of the most respected French Chefs, Dieter moved back to Belgium and worked at Restaurant Hof Van Cleve for four years under, Chef Peter Goossens. There he served as Chef de Partie and moved his way up to Sous Chef. Throughout his time at Restaurant Hof Van Cleve, Dieter worked hand-in-hand with Chef Peter Goossens to develop exciting new menu items. He also oversaw all aspects of the kitchen, ran restaurant operations, and organized private parties. Restaurant Hof Van Cleve has a special place in Dieter’s heart as he feels it was the restaurant that made him a real Chef. This restaurant allowed him to develop his own culinary niches and experience a large amount of team spirit in the kitchen. Restaurant Hof Van Cleve also received three Michelin stars when he was on the team.
Dieter’s life took a professional turn when he entered the world of catering, working as the Executive Chef and General Manager for Delicious Catering in Oostkamp, Belgium. After catering high-end events for four years, Dieters decided he wanted to return to restaurants and move to the United States.
He served as the Executive Chef and General Manager at B Too in Washington D.C., a Belgian Inspired restaurant By Bart Vandaele, for four years. Dieter oversaw sales, menu design, staff training, payroll, special events, outside catering, and more. Bart taught Dieterall the facets to running a kitchen and restaurant in the United States, and for that, Dieter is extremely grateful.
Now Dieter spearheads the kitchen as the Executive Chef at Daniel Boulud’s Upper West Side French bistro, Bar Boulud. Dieterrespects traditional French cuisine and has a special love for Charcuterie. When he is not in the kitchen, he spends time with his wife and two young children, cycling in Central Park, or riding his motorcycle around town. Chef Dieter is fluent in Dutch, English and French.