As the son and grandson of a baker, the love of good food is in him from an early age, but realizes that he was not born an early bird. In the Friese village of Jubbega he grows up, but to reach the top he has to look beyond the Friese border and leaves for the Randstad. In order to broaden his professional knowledge, he started working as a sous-chef for Menno Post at Ron Blaauw's restaurant (**), then at De Vrienden van Jacob (*), and subsequently led a kitchen team on his own as executive (sous-) chef at the INK hotel in Amsterdam, QO Amsterdam and the Waldorf Astoria Amsterdam. As a young chef, he has been recognized by many major trade magazines as a culinary talent of the future and has received several awards, including the Saisonnier's Press Award and the Cooking Rookie Award. He organizes grand culinary events to connect people. For example, on several occasions he has brought together 24 star chefs to cook together for 24 hours for a charity called 24H Chefs. His love for the Dutch kitchen has been translated into his cookbook "Dutch Classics AnnoNu". Out of the box, enthusiastic and energetic are words that describe Tjitze. CV: Landgoed Lauswolt * as an apprentice chef De Jufferen Lunsingh from apprentice chef to Sous Chef Ron Blaauw Restaurant ** as Sous Chef De Vrienden van Jacob * as Sous Chef INK Hotel Amsterdam as Executive Chef QO Amsterdam as Executive Sous Chef Waldorf Astoria Amsterdam as Executive Sous Chef In addition to my extensive work experience, much of my free time consists of cooking and organizing. A small selection of these; Cookbook "Dutch Classics AnnoNu" created Cooking competitions and won beautiful international prizes 24H Chefs devised and organized 3 times Culinaire Saisonniers Press prize won Creator and organizer of Tweetjam and Chefs Report