“I believe the guests deserve my utmost effort in the kitchen, every night”
I love bringing together beautiful, fresh ingredients in a dish. If you cook you know the joy of sizzling fish in the pan, the crackling of crawfish, the vivid color of garden vegetables and the rich flavor of herbs. Oh and the smells! It’s hard not to love my profession.
Currently, one of my favorite dishes on the menu is the dory with fresh almonds, blood sausage and a smoked eel jus. Of course, on every menu there is always one dish that is particular to my heart. The planning of it usually begins when I’m on my bike heading to The Dylan. I can’t help but smile later, when I’m writing it up on the chalkboard in the kitchen, and think; “If I were to eat here tonight, I would certainly order this!”
Some of the ingredients that are really popping now are: Anjou pigeon, a product with constant high quality, Crawfish, because of their delicate taste, and Oysters, because of their broad interpretations.
Working at the Dylan and Vinkeles is quite special. The small-scale of the hotel and restaurant give it a family feel. Being in Amsterdam, the diversity of the guests is guaranteed and makes my job interesting, and of course, demanding. I must always give my best, no matter if the diner is a wealthy businessman or a friendly neighbor who dines at Vinkeles often. After a meal at Vinkeles, I want the guests to walk away with a beautiful memory of wine, good food and ambience.