My name is Bieko Rindt, a chef with a deep passion for plant-based fine dining, local produce, and pure flavors. My culinary journey began in the professional hospitality world, where I worked in a wide range of kitchens—from fully plant-based restaurants to establishments awarded with two Michelin stars. These experiences have shaped my personal cooking style: refined, creative, and always driven by flavor.

In 2024, this vision was recognized when I won the “Less Salt, More Flavor” competition at Gastvrij Rotterdam. In 2025, I was also awarded the New Generation Chef Award, an honor given to chefs who cook in an innovative, sustainable, and future-oriented way.

I see cooking with plant-based and local ingredients not as a limitation, but as a source of inspiration and challenge. By deliberately excluding certain ingredients, you are pushed to think creatively about how flavors are built and how dishes come together.

At a dinner table, everything revolves around taste. Because I make almost everything from scratch, I have full control over the layering and quality of every component. It is important to me that everyone can fully enjoy the experience, and since I don’t rely on ready-made products, I can easily accommodate allergies or dietary requirements without compromising on quality or pleasure.

For me, sustainability is not an afterthought—it is an integral part of the concept. I look for the strength of what grows close to home: I make soy sauce from Dutch soybeans, tempeh from locally grown grain, and vinegar from Dutch strawberries. Not everything has to come from far away if you know where to look and are willing to take the time to prepare it properly. The result is a unique, 100% plant-based menu that showcases how surprising and refined local ingredients can be.