He is not a food critic, yet Belgium's Flip Dejaeghere can now call himself a familiar face in haute cuisine. Every year he visits hundreds of upscale restaurants around the world, noting every detail in his notebooks: flavors, textures, atmospheres. He does not make it a profession, he does not seek earnings or notoriety, but invests everything he earns to cultivate his greatest passion: food.
Cover photo: @DBA
The beginning of a culinary journey
His love for gastronomy was born almost by accident. At 18, Dejaeghere had never set foot in a starred restaurant. It was his father-in-law who introduced him to this world, taking him to a new fine dining restaurant in Belgium every month. Once the local restaurant options were exhausted, the next step was Paris, then the rest of the world. What began as a simple pastime soon turned into a full-blown gastronomic obsession (check out his Instagram profile here!).
The art of dining alone
One of the most curious aspects of his lifestyle is his habit of traveling and dining alone. According to Dejaeghere, it is the best way to focus exclusively on food. Without distractions, he can analyze each dish with full attention and take detailed notes. Many restaurants appear several times in his notebooks, because one visit is not enough to fully understand a chef's culinary philosophy. “You have to observe the evolution and ideas of the season,” , he says to the microphones of Rolling Pin.
A network of chefs and exclusive meetings
The consistency with which he returns to top restaurants (last year he totaled 264 visits, and the curious hobby has lasted for more than 30 years) has made Dejaeghere a familiar figure to many top chefs. That is how he came to know the likes of René Redzepi, intrigued by this man who repeatedly showed up at his restaurant. Over time, he built an impressive network of contacts among the biggest names in gastronomy. Every year he organizes a “family lunch for elite chefs,” a confidential gathering where culinary greats come together to share common experiences and challenges, away from the eyes of the public and the press.
The cost of an extraordinary hobby
Although his lifestyle may seem luxurious, there is hard work behind it. Dejaeghere runs his own accounting firm and works tirelessly to finance his passion. Every year he spends tens of thousands on travel, dinners and stays. Although today many chefs invite him to their restaurants, most of his meals are still at his own expense. “Many people collect cars or works of art, I collect gastronomic experiences,”, he says. “I work hard in my law firm, day and night, to finance my travels."
The sustainability of the gourmet traveler
Dejaeghere is aware of the environmental impact of his lifestyle and tries to reduce it as much as possible. He often travels by electric car and, when he has to fly, carefully plans itineraries to maximize visits in a single trip. When he is at home, however, he devotes himself to discovering local restaurants, accepting invitations from up-and-coming chefs eager to submit their dishes to his careful judgment.
The magic of passion
Despite the many offers he has received, Dejaeghere has chosen not to turn his passion into a profession. “If it became a job, it would lose its magic,”, he says . His gastronomic journey is driven by a genuine dedication to good food, without ulterior motives. And perhaps that is the secret of his extraordinary experience: a journey with no strings attached, guided only by the desire to discover the best that the world of gastronomy has to offer.
