Simon van Dun

Simon van Dun began as chef at DIM Dining in Antwerp, Belgium in 2018. The work there asks for control: a kitchen where timing, balance, and exact placement matter as much as flavor. From the start, his cooking pointed toward that discipline, favoring clarity over display and letting ingredients carry the plate without extra noise.

At DIM Dining, van Dun works from a seasonal pantry and a restrained line of composition. “We mainly use seasonal products in our dishes,” he has said, and that approach keeps the kitchen tied to what is available, current, and worth using as is. The structure of the food follows the same logic: “Each dish is composed in such a way that the character of each ingredient is preserved,” he has said, which puts separation, balance, and precision at the center of the craft. That discipline extends beyond local sourcing alone.