A master of traditional Belgian cuisine with a flair for provocative dishes, Chef Bart Vandaele has made a name for himself in the Washington, D.C., culinary space. Chef Bart plans to continue his culinary success with the opening of his fourth restaurant, The Drop.
- Chef Bart is in the process of opening his fourth restaurant, The Drop, an American-inspired bar and restaurant.
- In 2015, Bart expanded his businesses with the opening of Betsy, a rooftop restaurant inspired by a summer garden.
- Known for his award-winning cuisine, Chef Bart was selected to be a member of the Norwegian Seafood Council’s Culinary Board in 2014. He participated on a weeklong culinary enrichment trip to Norway where he was able to see the thriving seafood industry firsthand. Upon returning, he promoted Norwegian Salmon and Skrei on his menu, highlighting the unique attributes of each species.
- Bart was a contestant on season 10 of Bravo’s “Top Chef.”
- In May 2013, he opened a second restaurant, B Too.
- In 2004, the Belgian-born chef opened his first restaurant, Belga Café.
- He worked for renowned Belgian restaurants, including Piet Huysentruyt and Restaurant Scholteshof, served under respected Chef Roger Souvereyns, and served as Executive Chef for the European Union’s head diplomat to the U.S. and later the Dutch embassy.
- His career began at the Ter Groene Poorte, the Culinary Institute for Restaurant and Hotel Management in Bruges.
- Vandaele’s accomplishments include: “Rising Star,” StarChefs.com; “Knighthood,” Museum of Belgian Brewers and the Brewers Guild of Belgium; Belgian decoration Ridder in de Orde van Leopold II (Knight of the Order of Leopold II); Master Cook of Belgium; “Beer Bar of the Year,” Cheers magazine; “Wine Excellence Award,” Wine Spectator in 2013; featured by the James Beard Foundation for dinner events in James Beard House in 2007 and 2015