Hollande-Septentrionale

Amsterdam

Pays Bas

We are Reinaud and Niels, two chefs who each have around 15 years of experience in the hospitality industry. Our passion for cooking began quite simply for both of us: Reinaud at a beach club in Castricum aan Zee, and Niels at one in Schoorl aan Zee. What started as an introduction to the profession grew into a profound passion for cooking, gastronomy, and creating memorable moments for guests.Over the years, we have explored a wide spectrum of the hospitality industry together. We worked in renowned Michelin-starred restaurants, with our paths eventually crossing in the kitchen of La Rive at the Amstel Hotel. Additionally, Niels gained experience aboard large cruise ships and ultra-luxury private yachts, and during periods spent living and cooking in Australia and the United Arab Emirates.These diverse experiences have allowed us to master many facets of the craft—ranging from modern French gastronomy and refined restaurant dishes to international cuisines, private dining, large-scale banquets, and elaborate buffet-style dinners. As a result, we are not tied to a single fixed style; instead, we can fully tailor the menu and the evening to the specific group, the occasion, and our guests' wishes.Niels has spent the last four years working as a hospitality instructor in secondary education. Meanwhile, Reinaud felt a growing desire to fully immerse himself once again in his greatest passion. The creativity, working with premium ingredients, the dynamic kitchen environment, and—above all—cooking for guests continued to draw him back.With our private dining concept, we combine our years of experience and return to where it all began for us: cooking for people. We operate without the constraints of a single restaurant or fixed concept, cooking in guests' homes or at off-site locations, with every detail fully customized for the evening. From a refined modern French dinner to a relaxed shared-dining experience or a luxury buffet—ultimately, it all comes down to one thing for us: creating a special evening together that people will look back on with pleasure.

Marinated salmon with rettich sweet&sour,avocado and lemon dressing

Marinated salmon with rettich sweet&amp;sour,avocado and lemon dressing

Marinated salmon

Celeriac,granny smith, beurre noisette and shiso

Scallop

Bique

Jerusalem artichoke, hazelnut,truffle and  hazelnut demi glaze

Jerusalem artichoke, hazelnut,truffle and hazelnut demi glaze

Sweetbread

Red cabbage,parsnip,cranberry gel, crispy dutch cabbage and a glaze of bayleaf

Deer

Chocolate

Here is an example of a menu we can offer. We can adapt it to accommodate any dietary requirements, and we can also offer a wine pairing to complement the dishes.

Example menu

Professionally tailored dinner at your home

Menus de Chef Niels

Example menu