As a Chef he is classically trained and has gained experience in various hospitality concepts. Think of Zouitdezee, De Zwethheul, Hotel des Indes and Etxea. I can describe his style as quirky, classic, exciting and full of taste. He is very passionate and has a commitment that many people can envy. For us the right man in the right place!
He is inspired by the seasons and tries to work as much as possible with local suppliers. The menu changes every 6 weeks so that we can always make optimum use of the season. We also keep it exciting and refreshing for our regular guests.
A number of our preferred suppliers: Schmidt sea fish Rotterdam, Burg & Bol, Rutten Le Specialiste du Frias and Ed Boele cheese specialty store