Catering di qualità

Having graduated from the Ferrandi Paris school after 5 years of study, I had the opportunity to learn about French haute cuisine and to be trained by chefs from 2-star restaurants in the south of France and in Paris. I offer a plant-based cuisine focused on vegetables, which I particularly enjoy working with in all their forms. I enhance them with herbs and spices that elevate my ingredients. I cook meats and fish at low temperatures and sous-vide. This combination allows me to create a light, refined, and colorful cuisine.

After honing his skills at various esteemed establishments, including Kasteel Terworm under Master Chef Andy Brauers, Restaurant Soigne\*, Restaurant Lute (with Peter Lute of Masterchef fame), a grill restaurant in Australia, and as a sous chef in a fine dining restaurant in New Zealand, Chef Vincent van der Hoeven is now ready to bring his expertise to you. Whether at your home or a chosen venue, he will curate a Culinary Journey tailored to your desires, from Private Dining to Walking Dinners. Vincent van der Hoeven delivers bespoke experiences, ensuring you can relax and savor a culinary delight. See you soon

From a young age I always knew that I wanted to be a chef. This led me to study at the Namur hotel school, followed by a management and catering degree in Brussels. When I was 27 years old, I worked as a chef during 2 years in a well-known Japanese fusion restaurant located in Brussels city centre called The Little Tokyo. Thanks to my experiences gained when travelling, I learned and developed a proper style of fusion cooking. My private chef service adapts itself taking the preferences of the clients completely into account. If you are more  a meat lover or completely vegetarian , or vegan , or pescatarian, you decide. Thanks to my experience as a private chef I will adapt the menu completely to what you desire. The strength of my service is that it’s totally flexible. I cater for small groups, as well as groups of 30 people and more. My specialism is fusion cuisine ! I use recipes from all over the world and most of them are infused with an Asian touch ,  due to my passion for travel. My aim is to bring the taste of travel into my dishes while  keeping a strong basis of French traditional cuisine.

After studying at the Higher Hotel School in The Hague, where I completed internships in Michelin-starred restaurants abroad, it was time to follow my passion: cooking and making people happy with my food, hospitality, and enthusiastic service. With over 11 years of experience as a private chef, I can guarantee that your dinner, whether business or private, will be a great success. My focus is on ensuring that you can enjoy yourself without worries, while you and your guests are pampered. I am based in Huissen, but my festive dinners have now become well-known across a large part of the country, from the Randstad to the provinces of South Holland, Utrecht, Gelderland, Brabant, and increasingly beyond. So, if you have something to celebrate, feel free to get in touch for a non-binding introduction and a quote! **4-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 3 bijpassende glazen wijn) * 2 personen: €200 p.p. * 4-8 personen: €170 p.p. * 9+ personen: €135 p.p. **5-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 4 bijpassende glazen wijn) * 2 personen: €230 p.p. * 4-8 personen: €190 p.p. **6-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 5 bijpassende glazen wijn) * 2 personen: €265 p.p. * 4-8 personen: €210 p.p. * 9+ personen: €185 p.p. **Mogelijke uitbreidingen van een menu:** * Signature welkomstcocktail met een blini: €9,75 p.p. * Zeeuwse oester met komkommer, yuzu en groene appel (min. 10 stuks): €5,50 p.p. * Feestelijke spoom met eetbare bloem en bladgoud: €6,75 p.p. * Huisgemaakte friandises en bonbons bij de koffie: €4,75 p.p. * Kaasbordje & Port: €14,50 p.p. *Alle arrangementen zijn inclusief gedekte tafel met goudkleurig bestek, glaswerk, bijpassend servies en de uren van Chef Fay op locatie, inclusief BTW. Prijzen exclusief tafeldecoratie en tafellinnen.*

Some evenings deserve more than a restaurant. I'm Stefano — private chef based in the Netherlands, with years of experience in high-end professional kitchens. That background taught me to think beyond the expected and master a wide range of culinary styles: from a pure Italian dinner to modern fusion cuisine — Italian-Asian, Franco-Italian, Mediterranean and beyond. Many of the ingredients I work with are sourced directly from Italy, because great cooking starts long before you reach the stove. Over the years I've come to understand what I truly look for in a dish: pure flavour. Food that doesn't hide behind complexity — where every element on the plate has a reason to be there, and nothing gets in the way of the taste itself. Every menu I design is built around you: your tastes, your guests, the mood you want to create. Whether you're craving the comfort of a classic Italian table or the excitement of something unexpected, I'll craft an experience that feels made for you — because it is. What you get isn't just a meal. It's an evening you'll talk about long after the plates are cleared. My services are flexible and fully tailored to the client's needs: * Private chef at home – A refined dinner at your home, perfectly prepared * Custom catering – For parties, dinners, or corporate events for up to 20 people * Freelance chef (self-employed) – Available for temporary support in professional kitchens

Siamo gli chef privati che stavate cercando: due chef che trasformeranno la vostra casa in un ristorante. Gli anni trascorsi in cucine stellate Michelin e nella ristorazione privata di alto livello hanno plasmato il nostro modo di lavorare. Lo stesso rigore, la stessa creatività e la stessa ricerca che definiscono la grande cucina ora si muovono con la libertà e l'intimità che solo un servizio privato consente. Ogni serata che creiamo è un'occasione per sorprendervi, emozionarvi e coinvolgervi in un'esperienza gastronomica che vale la pena ricordare. Non ci limitiamo a cucinare: ascoltiamo i vostri gusti, la vostra storia, il momento che volete celebrare, e da lì costruiamo un menù che appartiene solo a voi e alle persone che invitate. La nostra cucina affonda le radici nella tradizione italiana, si affina con la tecnica francese e si ispira ai sapori del Mediterraneo, dell'Oriente e del Nord Europa. Scegliamo i nostri fornitori con la stessa cura che mettiamo in tavola: prodotti di stagione, selezionati con attenzione, trattati con rispetto dal primo ingrediente all'ultimo piatto. Nulla viene sprecato, tutto viene valorizzato. Ciò che davvero ci distingue è l'attenzione ai dettagli spesso trascurati. La composizione del menù, la presentazione a tavola, il ritmo della serata, la storia dietro ogni piatto: ci occupiamo di tutto, così a voi resta solo da godervi una serata eccezionale in buona compagnia. Professionalità, discrezione e passione sono gli ingredienti silenziosi di tutto ciò che serviamo. Non vediamo l'ora di trasformare la vostra tavola in un'esperienza indimenticabile.

Private chef and entrepreneur, Nicola Casties founded **Le Volodia** in Montpellier in 2007 and ran it until 2018, earning a Gault&Millau toque in 2014. In 2020, he opened **Le JOÜY** in Paris, awarded a toque in 2024 and 2025, before selling it in 2025. Since then, he has changed his private dining in a traveling format. His cuisine is rooted in French techniques, enriched with Latin and Asian influences, and aims to deliver a controlled “aromatic surprise.” HACCP certified, professional liability insured, fluent in French and English. Based in Île-de-France and available for travel.

Hi! I’m Lisannah, a passionate food and wine lover. I love sharing my passion for the kitchen with others. I’m most at home in classic French and Italian cuisine but enjoy bringing a modern twist to the table. I like to work with the seasons and use beautiful, whole ingredients sustainably. I believe in creating a unique, personalized evening for everyone. This means I take care of everything from start to finish, down to the smallest details. A custom wine pairing is, of course, part of the experience. I look forward to creating a wonderful evening with you!

With over 20 years in the restaurant industry, I have cultivated a deep appreciation for the artistry and tradition of gastronomy. Born in Brazil but raised in Portugal, my culinary journey took me back to Brazil, where I graduated in Culinary Arts in Rio de Janeiro in 2008, under the guidance of chefs from Alain Ducasse Formation (ADF), Paris. From there, I refined my expertise in Michelin-starred kitchens across London, Paris, and Stockholm, embracing the precision and creativity required at the highest levels of fine dining. My heart, however, has always been with Mediterranean cuisine, with a special focus on Portuguese and Italian flavors. With roots in Italy, I was fortunate to learn from my mother, who instilled in me a deep respect for the simplicity, elegance, and bold character of Italian cooking. That early influence continues to shape my approach, where I balance tradition with innovation to create dishes that celebrate heritage and seasonality. Beyond my love for food, I have deep expertise in Portuguese wines, understanding their unique characteristics, terroirs, and perfect pairings. Whether curating a wine selection or designing a menu that highlights the best of Portugal’s viticulture, I take pride in creating harmonious dining experiences that elevate both plate and glass. Returning to Portugal, I pursued the dream of opening my own restaurant—an endeavor fueled by passion and dedication. Though the challenges of the pandemic reshaped my journey, they reinforced my commitment to excellence. Today, as an Executive Chef and culinary consultant, I lead with experience, creativity, and an unwavering love for Mediterranean flavors and fine wines, crafting memorable experiences that honor the past while embracing the future

Jelte enjoys working with high-quality, pure ingredients. Sustainability, seasonality, and local flavors shine through in his menus. Years of freelancing and private dinners have enriched his professional expertise with a personal touch