Blog 9: Foundations in a Grand Hotel
We stay a little longer in the Dutch hotel where I first became head chef. We discuss the year 2002. It was a team of ambitious hospitality professionals in a traditional setup. A
Blog #8, A Return to the Classics – and to Old Friends
Normally, about 10 to 14 days pass between one blog and the next, but this time I’m a good week late. Not because I lacked inspiration or couldn’t find the time — but because
A New Tradition, A Familiar Flame
Blog #6 — Easter at Restaurant Michel The season is slowly awakening in our village. Although the weather hasn’t quite caught up yet, you can feel it—restaurants and bars reo
Sustainable and Clean Cooking
Lessons from a Top Restaurant to the Family Business Working in a top restaurant, I quickly noticed that only the best parts of the ingredients were used. Beautiful cuts of meat, t
A Chef’s Journey
Building My Dreams My journey didn’t begin with a clear roadmap, but with a burning desire to create, experiment, and push boundaries. From the moment I realized that hospitality
