In the culinary world, people, passion, and food are considered requisite for creating some of the world’s most esteemed, praised, and powerful dishes. It’s a fusion I like to call the perfect gastronomical chemistry. From the first bite, there is no denying the fiery energy and evocative warmth ensued when history, culture, and talent end up together on a plate.
Executive Chef Dieter Samijn, at the helm of Cafe Boulud in Palm Beach, is no stranger to these collaborative fires. Born from some of the world's most powerful chefs, his dishes include some of the best culinary philosophies and ideologies. Having worked with Alain Ducasse, Peter Goossens, Bart Vandaele, and now, as an executive leader in the Boulud empire, Chef Dieter combines this acclaimed back story with his own Belgian roots and truly makes magic happen.
With a journey that has taken him around the world, the result is a personal culinary style bred from rich history, classic traditions, and the ever-changing bounty of nature. Focused on making food people love, Chef Dieter Samijn encapsulates the true essence of an unforgettable culinary experience and is setting the world on fire with food.
When did you first fall in love with food? / Where does your food story begin?
In my opinion, one falls in love with food without really realizing it. When you are sitting at a family table and enjoy eating mashed potatoes, grandma made over the ones you got at school during lunch simply because she used potatoes from the market and good butter. So, I loved good food from a very young age; however, it didn’t make me want to cook food then. I guess when I was ten years old, I fell in love with it and developed certain preferences.
When was the first time you felt an emotional reaction to food?
Probably, when I started traveling with my parents, I could see and explore different things. We visited Italy, and I tried pasta or pizza that tasted so much better than at home, and I knew I was going to miss that: at around the age of 12, I realized that.
What was your first job in the industry?
When I was 16, I wanted to ride a motorcycle, and my dad made me work for it. I started working as a server and a bartender; then, I ended up in the kitchen absolutely by accident. I did so well that the chef wouldn’t let me return to the dining room and kept me in the kitchen.
Where did your culinary journey take you from there?
I was studying something entirely different, and basically, after I finished that, I went to culinary school. I was lucky to attend a school that also offered great internships all around Europe, so I took that opportunity and enrolled in a summer internship in France at one of the high-end restaurants. After graduation, I started working alongside Alain Ducasse in Monte Carlo, and I stayed for a couple of years working at different restaurants and places.
What role does food play in your family life today?
It’s pretty important. Good food encourages conversations. Family meals are a time when family members gather around the dinner table together to eat and discuss the events of the day. It’s a happy moment for me and my kids.
What does sustainable hospitality mean to you?
For a lot of people, it’s about the environment, and it is surely for a part.
For me, a key part is also making sure that people I work with fit comfortably in the community as well as feel valued for the work they do. Ultimately, this helps grow your business and sets you apart.
Who do you think you are today as a chef?
I personally like to keep it simple and straightforward when it comes to mealtime. I also appreciate food from all over the world. So, I constantly evolve, but since I’m Executive Chef at Café Boulud, one of Daniel Boulud’s restaurants, I follow the style and brand identity.
What is your kitchen like at Cafe Boulud?
French with a South Florida influence. I try to keep it French and seasonal. In Florida, we have great summer and winter ingredients. Because of seasonality, each season, there is a renewal of things that you are familiar with, and there is a renewal of things you discover during each new season or a renewal of things you bring back.
