Unsere Privatköche in der Nähe

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 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

From a young age I always knew that I wanted to be a chef. This led me to study at the Namur hotel school, followed by a management and catering degree in Brussels. When I was 27 years old, I worked as a chef during 2 years in a well-known Japanese fusion restaurant located in Brussels city centre called The Little Tokyo. Thanks to my experiences gained when travelling, I learned and developed a proper style of fusion cooking. My private chef service adapts itself taking the preferences of the clients completely into account. If you are more  a meat lover or completely vegetarian , or vegan , or pescatarian, you decide. Thanks to my experience as a private chef I will adapt the menu completely to what you desire. The strength of my service is that it’s totally flexible. I cater for small groups, as well as groups of 30 people and more. My specialism is fusion cuisine ! I use recipes from all over the world and most of them are infused with an Asian touch ,  due to my passion for travel. My aim is to bring the taste of travel into my dishes while  keeping a strong basis of French traditional cuisine.

After studying at the Higher Hotel School in The Hague, where I completed internships in Michelin-starred restaurants abroad, it was time to follow my passion: cooking and making people happy with my food, hospitality, and enthusiastic service. With over 11 years of experience as a private chef, I can guarantee that your dinner, whether business or private, will be a great success. My focus is on ensuring that you can enjoy yourself without worries, while you and your guests are pampered. I am based in Huissen, but my festive dinners have now become well-known across a large part of the country, from the Randstad to the provinces of South Holland, Utrecht, Gelderland, Brabant, and increasingly beyond. So, if you have something to celebrate, feel free to get in touch for a non-binding introduction and a quote! **4-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 3 bijpassende glazen wijn) * 2 personen: €200 p.p. * 4-8 personen: €170 p.p. * 9+ personen: €135 p.p. **5-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 4 bijpassende glazen wijn) * 2 personen: €230 p.p. * 4-8 personen: €190 p.p. **6-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 5 bijpassende glazen wijn) * 2 personen: €265 p.p. * 4-8 personen: €210 p.p. * 9+ personen: €185 p.p. **Mogelijke uitbreidingen van een menu:** * Signature welkomstcocktail met een blini: €9,75 p.p. * Zeeuwse oester met komkommer, yuzu en groene appel (min. 10 stuks): €5,50 p.p. * Feestelijke spoom met eetbare bloem en bladgoud: €6,75 p.p. * Huisgemaakte friandises en bonbons bij de koffie: €4,75 p.p. * Kaasbordje & Port: €14,50 p.p. *Alle arrangementen zijn inclusief gedekte tafel met goudkleurig bestek, glaswerk, bijpassend servies en de uren van Chef Fay op locatie, inclusief BTW. Prijzen exclusief tafeldecoratie en tafellinnen.*

Some evenings deserve more than a restaurant. I'm Stefano — private chef based in the Netherlands, with years of experience in high-end professional kitchens. That background taught me to think beyond the expected and master a wide range of culinary styles: from a pure Italian dinner to modern fusion cuisine — Italian-Asian, Franco-Italian, Mediterranean and beyond. Many of the ingredients I work with are sourced directly from Italy, because great cooking starts long before you reach the stove. Over the years I've come to understand what I truly look for in a dish: pure flavour. Food that doesn't hide behind complexity — where every element on the plate has a reason to be there, and nothing gets in the way of the taste itself. Every menu I design is built around you: your tastes, your guests, the mood you want to create. Whether you're craving the comfort of a classic Italian table or the excitement of something unexpected, I'll craft an experience that feels made for you — because it is. What you get isn't just a meal. It's an evening you'll talk about long after the plates are cleared. My services are flexible and fully tailored to the client's needs: * Private chef at home – A refined dinner at your home, perfectly prepared * Custom catering – For parties, dinners, or corporate events for up to 20 people * Freelance chef (self-employed) – Available for temporary support in professional kitchens

I cook private dinners at people's homes for those who want a great evening without any stress. Good food, a relaxed atmosphere and everything well taken care of, that's what I focus on. You only need to sit down and enjoy, I'll take care of the rest. From sous chef at the Royal Tropical Institute to executive chef at Broadway Utrecht, twenty years of professional kitchens, now fully at your service at home.

What matters most is a carefree evening for you, impressing your guests, restaurant-quality dining at home, and flexibility without any hassle. I enjoy working with seasonal ingredients and, whenever possible, locally sourced products. Ever since I was young, food and drinks have been at the heart of our family. Every Sunday we would have a three-course meal, all freshly prepared. By the age of thirteen, I was already running the entire lunch service by myself at a large café in Nijmegen. Choosing to attend the Hotel Management School Maastricht was therefore an easy decision. During that time, I always worked in hospitality and catering, including several assignments alongside Michelin-starred chefs. After spending a number of years working in other sectors and different roles, it is time to return to where my heart truly belongs.

Private chef and entrepreneur, Nicola Casties founded **Le Volodia** in Montpellier in 2007 and ran it until 2018, earning a Gault&Millau toque in 2014. In 2020, he opened **Le JOÜY** in Paris, awarded a toque in 2024 and 2025, before selling it in 2025. Since then, he has changed his private dining in a traveling format. His cuisine is rooted in French techniques, enriched with Latin and Asian influences, and aims to deliver a controlled “aromatic surprise.” HACCP certified, professional liability insured, fluent in French and English. Based in Île-de-France and available for travel.

I am a professional chef with 5 year experience in restaurants across Europe. I have had different masters and different approaches on how to rule a restaurant, from the begginings in a small mexican restaurant, passing through a Grand Hotel kitchen, to end in a 2-starred Michelin restaurant. I am now specialised in catering and cooking for events, since I have been doing that for the last two years and, before, I run a whole restaurant for a year. I would say my style is traditional meditteranean food, rooted in catalan and andalusian stews, and with great influences from italian, asian and mexican gastronomy.

As a contestant on MasterChef Italy Season 13, I have been working as a private chef since the show concluded, consistently earning high praise from my clients. Cooking has been a lifelong passion, starting from my childhood under the guidance of my grandmothers. My extensive travels have enriched my culinary repertoire, allowing me to blend traditional Italian cuisine with techniques and ingredients from around the world. I specialize in traditional Italian dishes reimagined with global influences. Additionally, I teach Italian cuisine to tourists at a cooking school in Rome, sharing my love for cooking and the rich culinary heritage of Italy.