Private chefs in Hoogezand

tm november werk ik bij restaurant Bassiviere in Bergerac (Frankrijk)

Chef Peter Bertrams knows how to turn both large events and small gatherings into a unique experience. With a personal and hospitable approach, they go for a total experience with every event or dinner that is taken care of down to the last detail. Inspired by the season, Chef Peter creates dishes that excite both visually and in terms of taste. International cuisine with pure, quality and colorful ingredients. Peter finds it important that the menu forms a whole and is balanced. At the table our chef talks with passion about the ingredients and preparation methods.

Alles is bij deze avond inbegrepen, van een prachtig gedekte tafel tot hoogwaardige gerechten

Om gasten een opmaat, culinaire beleving bieden, waar de gasten nog lang over zullen praten

All you have to do is join your party at your own table.

Culinary surprises, a pleasant atmosphere and genuine hospitality are what it's all about for me.

So I will take you on a culinary safari with African hospitality!

Mijn keuken combineert mijn Aziatische roots met lokale westerse ingrediënten.

I trained at one of the most prestigious Italian cooking academies, the Chef Academy in Terni

A tavola non si invecchia : Aan tafel word je niet oud

Creating new dishes and tantalizing people's taste buds are what drove me to start something for myself. I link each dish back to my own name, so I make sure that each dish is prepared with the highest precision and leaves the kitchen. After years of working in several high-end restaurants in the Netherlands where everything is about finesse, taste and fresh products, I am ready to put this experience on the map worldwide.

Azuma, Japans voor ‘Oosten’ heeft een dubbele betekenis