explore the chefs process
The work presented reflects a process-driven foundation for kitchen organisation and development
COLLABORATIONS
Developed with shared vision and alignment between kitchens, collaborations focus on strengthening both team dynamics and creative direction. Most notable past collaborations: Restaurant Rotonde, Heimat, CUE, Nevel, Wild ‘n Zilt.
foraging
Feel the rhythm of seasonality, search for the essence of ingredients and gives pulse to creativity. The challenge lies in translating it into structured processes, capturing knowledge, standardising output, and supporting creativity within kitchen teams.
fermenting
Fermentation is a key tool for flavour development, preservation, and transformation. It requires a knowledge-based and controlled approach, where processes are designed to ensure consistency, safety, and reproducibility within a kitchen environment.
product design
Product design focuses on the transformation of ingredients to achieve specific outcomes in flavour, texture, and application. It translates ideas into repeatable processes, balancing creativity with consistency and scalability.
mussels / x.o. /carrot
a humble summer dish that finds it’s place in a multi course menu. Mussels and seaweeds sustainably sourced from Zeeland, an x.o. made of shellfish, foraged wild carrot seeds and chewy koji carrots, with a hay smoked mussel sauce and marigold oil.
Dissecting a dish into distinct knowledge areas guides substance and organisation for the kitchen. Better foundations allow your team to better exploit it’s creativity.
woodsorrel
For collaborations or project inquiries, feel free to get in touch.