The flame for the professional kitchen was lit by a part-time job in a small French bistro. In order to develop into a good chef, I was able to gain experience at great companies in Utrecht and Okura in Amsterdam. I was very grateful that I could work here with the limited experience I had at that time. Thanks to the collaboration and the opportunities that the chefs gave me here, I was able to develop myself well. Even more important was the space I was given to discover what kind of chef I was. Before I started cooking at people's homes or on location, I was a sous chef at Karel V, in my opinion, the most beautiful culinary establishment in Utrecht. Here I cooked a lot for weddings, corporate events, celebrations, and other group events. Casual fine-dining My cooking style can best be described as refined and modern, but also tough. You see a lot of vegetables in my dishes in various preparations. Meat and fish are certainly not missing, but they usually do not form the basis. I see vegetarian and vegan cooking as a nice challenge; I have plenty of inspiration for a creative and varied menu. In addition, I have extensive experience in providing dinners that meet the most diverse wishes and diets. As a chef, I am always looking for the right flavors and textures on a plate. I present my dishes with a modern look. The combination of all these ingredients results in beautiful pictures and deep flavors.