Reconnecting people to the source of life through pure, honest, and exceptional flavors.

With 15 years of experience in the highest echelons of gastronomy, I have had the privilege of refining my craft at renowned Michelin-starred establishments such as Hotel de Wereld in Wageningen, Restaurant Niven in Rijswijk, and Restaurant aan de Poel in Amstelveen. These years at the top taught me the discipline of perfection, but my heart truly lies in the essence of the ingredients themselves.

My Culinary Philosophy

My background in Food Innovation (Product & Concept Development) drives me to look beyond the kitchen. I am deeply committed to sustainable, local, and organic sourcing. My cooking is strictly organic and often biodynamic; I believe in using products that are pure, honest, and inherently delicious. I love to surprise my guests by combining the refinement of fine dining with the soul of refined comfort food.

Signature Dishes & Passion

Whether I am crafting a vibrant vegetarian menu or preparing a classic, I cook with a deep respect for the cycle of nature.

The Highlight

Currently, I am most proud of my slow-cooked stew of grass-fed beef. It is a dish that honors the animal and the earth, requiring patience and precision to reach that "perfect" moment of deep, comforting flavor.

Plant-Based Creativity

Inspired by my journey through top-tier kitchens, I find great joy in elevating local vegetables to the centerpiece of the dining experience. I don’t just serve a meal; I create an opportunity to slow down and taste the source. I look forward to bringing this magic to your table.