Pays Bas

Hollande-Septentrionale

Amsterdam

Het was echt een beleving! De gastvrijheid, het eten, het verhaal, echt een happening en een aanrader.

Het was echt een beleving! De gastvrijheid, het et

Our evening with Chef Derek was unforgettable. It was one of the most ecstatic dining experiences I had in my life, comparable to Alinea in Chicago, but this time in our very own apartment. We discussed making a wedding and fathers day suprise to my husband who is an extremely picky eater, a New Yorker with well developed taste. Derek didn’t only transformed our apartment to a fine dining space but both visually, and tastefully crafted an unexpected, elegant, delicious yet very warm feeling. We can not wait to go back to their supper club, experience the warmth, beauty and creativity again.

Derek and his partner are very professional, creative, passionate food and experience artists. I can 200% recommend them for any special occasion or just for a life enhancing treat for yourselves!

Our evening with Chef Derek was unforgettable. It 

With over two decades of culinary experience, Chef Derek Ronspies is renowned for his inventive, artful approach to fine dining. As the cofounder of Featherbee Hospitality, Derek has built a legacy of curating unforgettable dining experiences, blending his passion for bold flavours, seasonal ingredients, and sustainable practices.

Having honed his craft in acclaimed kitchens and as the creative force behind Black Goat Test Kitchen, Derek seamlessly merges artistry and gastronomy. From private supper clubs to award-winning menus, his dishes tell a story of innovation and meticulous care.

Whether you're looking for a bespoke multi-course meal or an elevated dining event, Chef Derek brings exceptional skill, dedication, and an unmatched sense of hospitality to your table.My Cuisines:<ul><li>Modern American with global influences</li><li>
Farm-to-table and seasonal ingredient-focused menus
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Fine dining multi-course experiences
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Creative flavour pairings and innovative plating
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Chopped-style improvisational dishes
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French, Mediterranean, and Asian-inspired techniques
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Sustainable and locally sourced ingredients
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Bespoke menus tailored to guests' preferences</li></ul>

Oyster – Jalapeño Mezcal Mignonette, Strawberry Pop Rocks, Cilantro, Pickled Jalapeño

Amuse Bouche

Tuna Spiced Albacore Tuna, Avocado, Daikon + Rhubarb Salad, Toasty P-nuts, Cous Cous, Pickled Ginger, Cukes, Coconut Aguachile, Crispy Wonton, Coconut

First Course

Marinated White Asparagus, Morel Mushrooms, Crispy Fried Egg, Truffle Creme Fraiche, Lemony Fried Rice, Bagna Cauda, Marinated Figs, Shiso

Second Course

Pan Seared Halibut, Gnocchi, Blood Sausage Aioli, Spinach, Errything Spice, 
Syrian Zaatar Smoked Eggplant, Apricot Caper Vin, Salt + Vin Chips

Third Course

Crispy Skin Pork Belly, Charred Leek Grits, Cumin Scented Carrots, Masa Croutons, Salsa Negra, Strawberry Jam, Pecans, Trogurt

Fourth Course

Candied Beets, Roasted Blood Orange Aperol Granita, Cardamom Syrup, Black Lime Rose Yogurt

Intermezzo

Olive Oil Sea Salt Parfait, Fennel Scented Almonds, Warm Grape Syrup, Peppercorn Pavlova, Bergamot Whippy, Tarragon Syrup, Cocoa Nibs White Chocolate Soil, Black Garlic Cream Cheese

Fifth Course

No two menus are ever the same! There is a sample below...We are a chef and designer duo specializing in award winning 5+ course supperclubs. We bring everything from the table set up to the special glassware as needed for the most unforgettable evening all inclusive of libation pairings and surprises (non-alcoholic pairings are also an option)

Menus de Chef Derek Ronspies

Black Goat Supperclub