Premium caterers available near you 🔥

I retrained in cooking at the Ferrandi school. I then worked in the kitchens of Hélène Darroze, Manon Negretti, and Antoine Guichard (2-star Chef - l'Oiseau Blanc). In 2020, I launched an Instagram account which now has over 13k followers, where I share my recipes. In 2023, I published a cookbook with Marabout.

I offer a modern, sharp, local, and seasonal cuisine. I produce my own olive oil in Luberon, a large part of my fruits and vegetables, and all my herbs come from the family garden in Normandy. And as visuals are as important as taste, I offer to bring my own tableware: a collection of custom-made ceramics handmade in France

Example dishes:

• Lobster ravioli with basil, bisque sauce
• Stuffed shrimp rolls with Vietnamese coriander
• Sun-dried tomatoes in aromatic tomato water
• Butternut squash ravioli with foie gras and walnuts
• Sea bass with yuzu kosho beurre blanc and colorful condiments
• Sea bream crudo with cherries and tarragon
• Sea bass ceviche with coconut milk
• Buckwheat blini, panko-crusted fried egg with parsley, sautéed mushrooms

Having graduated from the Ferrandi Paris school after 5 years of study, I had the opportunity to learn about French haute cuisine and to be trained by chefs from 2-star restaurants in the south of France and in Paris.

I offer a plant-based cuisine focused on vegetables, which I particularly enjoy working with in all their forms. I enhance them with herbs and spices that elevate my ingredients. I cook meats and fish at low temperatures and sous-vide. This combination allows me to create a light, refined, and colorful cuisine.

After studying Business Engineering, pursuing expertise in Accounting, and starting my career as a Group Manager in an Accounting Firm, I co-founded an Advertising Agency and the Eastern Advertising Department of the Les Echos newspaper with my brother and friends. Always passionate about cooking, and having been in contact with some of France's greatest chefs like Michel Bras, Michel Guérard, Didier Oudill, I decided as I approached fifty to pursue my passion and dreams and become a professional chef.

After completing a one-year diploma course at AFPA Epinal, I further trained under my esteemed chef friends: Michel Bras, a three-star chef in Laguiole, and Didier Oudill, a two-star chef in Grenade-sur-l'Adour. After this additional training, my wife and I purchased a restaurant in Alsace, in La Vancelle. Quickly, this restaurant became recognized in the Alsatian gastronomic landscape, earning accolades from my peers such as a Bib Gourmand from Michelin, 2 Toques, and a 15/20 rating in Gaultmillau, 1 point in the Champérard Guide, 1 pot in the Pudlowski Guide, and the hearts of our clients who travel many miles to experience my creations.

After taking over a restaurant in the Basque Country with Didier Oudill, I returned to Alsace to be with my wife and established myself as a Private Chef to share, at your home, the "Heart" and knowledge bestowed upon me by my esteemed chef friends. My cuisine is creative, flavorful, and meant for sharing, made exclusively with fresh ingredients. I specialize in cooking techniques, especially low-temperature cooking that I can perform at home with my immersion circulator. This technique is applied to eggs (perfect eggs) as well as various meats, fish, and vegetables.

After honing his skills at various esteemed establishments, including Kasteel Terworm under Master Chef Andy Brauers, Restaurant Soigne*, Restaurant Lute (with Peter Lute of Masterchef fame), a grill restaurant in Australia, and as a sous chef in a fine dining restaurant in New Zealand, Chef Vincent van der Hoeven is now ready to bring his expertise to you. Whether at your home or a chosen venue, he will curate a Culinary Journey tailored to your desires, from Private Dining to Walking Dinners. Vincent van der Hoeven delivers bespoke experiences, ensuring you can relax and savor a culinary delight. See you soon