South Holland

Rotterdam

The Netherlands

<div><p>Welcome! My name is&nbsp;<strong>Niklas-Kan van Idsinga</strong>, and I am the chef behind the private dining company&nbsp;<strong>2 CULTURES</strong>. After finishing secondary school, I attended a&nbsp;<strong>hotel management school</strong>, where I primarily trained as a&nbsp;<strong>Maître-Sommelier</strong>. Having worked for many distinguished employers — from five-star hotels to Michelin-starred restaurants — I have gained a deep understanding of gastronomy and how best to anticipate the wishes and needs of my guests. I have also completed several&nbsp;<strong>gastronomic wine courses</strong>, as I truly appreciate a good glass of wine paired perfectly with food.</p><h3>Cooking Style</h3><p>I was born in&nbsp;<strong>Thailand</strong>&nbsp;and raised in&nbsp;<strong>the Netherlands</strong>, so I am quite literally the product of&nbsp;<em>two cultures</em>&nbsp;— hence the name. I love to cook with bold Asian flavours such as&nbsp;<strong>soy sauce, fish sauce, sesame oil, chilli, curry, coriander, lime</strong>, and many more. I can’t get enough of them!</p><h3>Hospitality</h3><p>This is a part of my work that I find incredibly important. It’s where you can really make a difference. It all starts with genuinely enjoying making people feel special and well cared for. When you combine that passion with the experience and skills you’ve gained over the years, you can bring real joy to others.</p><h3>Tailored Service</h3><p>I firmly believe that everyone is different, with their own wishes and preferences. That’s why a private dining experience should never be approached in the same way twice. I believe in&nbsp;<strong>clear and thoughtful communication</strong>&nbsp;to ensure everything runs smoothly. I always ask in advance whether I should take any&nbsp;<strong>allergies or dietary requirements</strong>&nbsp;into account. Ideally, I like to give you a quick call to go through everything together — it’s the best way to make sure nothing is overlooked. After all, a great dining experience begins with great communication.</p></div><div><br style="color: rgb(34, 34, 34); font-family: Arial, Helvetica, sans-serif; font-size: small;"></div>

Ceviche van zeebaars met frisse, licht-pittige, zoete, umamirijke tonen

Zeebaars

Coquille met een mooie citrus beurre blanc, een crème van pastinaak en zeekraal

Coquille

Eend gebakken, tomaat, lychee, bosui, koriander, Thaise rode curry

Eend

Ananas gekarameliseerd, geroosterd amandelschaafsel, karamel, kokosvanilleroomijs, atsina cress,

Ananas

Kabeljauw licht gestoomd, crème van pompoen, geroosterde pompoen, schuim van Thaise gele curry, geroosterde pompoenpit

Kabeljauw

Voorbeeldmenu 1

Oester

Tonijn tartaar met Aziatische smaakmakers

Tonijn

Kabeljauw licht gestoomd, soja beurre blanc, prei

Wild gebakken, crème van pastinaak, gebakken, portobello, wildjus

Wild gebakken, crème van pastinaak, gebakken portobello, wildjus

Wild

Peer gestoofd in witte wijn, crumble, karamel, mascarpone, crème fraîche

Peer

Voorbeeldmenu 2

Zeebaars gebakken, Thaise groene curry, zoete tomaat, asperge

Garnaal licht gebrand met Aziatische vinaigrette

Garnaal

Steak tartaar

Entrecôte gebakken, crème van bloemkool, gebakken beukenzwam, jus de veau

Entrecôte

Chocolade mousse, hazelnoot, gel van sinaasappel

Chocola

Voorbeeldmenu 3

Wij zijn niet alleen een chef. Wij zijn een duo: een chef en sommelier! Een unieke combinatie die jouw avond volledig ontzorgd!

Voorbeeldmenu 1

Indication of Chef Niklas Kan van Idsinga's skills and specialties

Zeebaars

Coquille

Eend

Ananas

Kabeljauw

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Niklas Kan van Idsinga