Bart De Pooter is a Belgian chef and culinary entrepreneur. In 1993 he opened the doors of his first restaurant, Pastorale. Ten years later, his commitment and passion were awarded a Michelin star, followed in 2006 by a second star. The restaurant has been elected the best vegetable restaurant of 2018 and shines in the top 100 of La Liste.Bart's cuisine is marked by our seasons' flavors, colors, and different textures. Fueled by a passion for hospitality, he creates beautiful places and exceptional food. His specific style and efforts were put in the spotlight in 2012 when Bart received the title of ‘chef of the year’ by Gault&Millau.Traveling around the world, Bart explored various food cultures. He especially developed a fondness for Japanese food. During his numerous stays in Japan, Bart attended schooling and demos to learn more about Japanese cooking and cutting skills, the art of making sushi, and techniques like fermentation.A close connection with nature characterizes Bart. The vegetables for his restaurants come from his own ecosystem that brings ethical and sustainable agriculture, spread over 12 hectares of land where the chef's roots lie: between the fields of the three rivers Rupel, Nete, and Schelde.In 2022, Bart opened two plant-based restaurants in the beautiful Sapphire House Antwerp. He brings a unique vegan journey with WILDn (fine dining) and PLANTn (all-day bistro), featuring historical Antwerp as the setting. This dedication to sustainable and ethical gastronomy was recognized when WILDn received a prestigious Green Michelin star.Bart’s latest venture is named Vis van A. Surrounded by the breathtaking views of the Schelde river, this seafood restaurant has quickly become a favorite of culinary enthusiasts. The fish comes directly from fishing boats that sail on the Bay of Biscay, The North Sea, up to the Nordics. During his career, Bart De Pooter became a culinary brand with a strong identity, known and recognized locally and internationally. He has been the leading caterer for Tomorrowland for over six years with his team, and he is known to guarantee quality, no matter the project's scope.As a consultant, Bart presents a total solution: from concepts, recipes, and interior to service and training. Together with his team, he connects the world they live in with the forest's microcosm, the ocean's infinity, and the riches of the field. With this philosophy, he wants to ensure clients experience only the best for their projects, ranging from fast good food to casual cuisine and fine dining.